Halal Cake Food Grade Emulsifiers , Span 60 Sorbitan Monostearate
VIVIDR Span 60 is made from stearic acid and sorbitol. It’s widely used
in instant dry yeast, cake emulsifying system, spreading,
margarine, coffee whiteners, whipping gels, shortening, and so on.
White to yellow waxy beads or flake
Saponification value (
235-260 or as request
1. Dry yeast
Function:Act as carrier of the active yeast, promote dry yeast
shape and maintain the bio-activity after hydration.
Dosage:10-15% of water, 1% of dry yeast
Function:Imparts fine and stable water dispersion. Improve
plasticity. Prevent splashing during frying.
Function:Adjust oil crystal. Improve stability and whipping
4. Whipping cream
Function:Shorten whipping time. Improve foam volume and structure.
Create a nice and stiff foams.
Dosage:0.2-0.5%,usually with DMG and PGE
Function:Give a more uniform fat globule size distribution
resulting in improved whitening effect and disslove in water well.
Dosage:0.5-1% of oil and fat,usually with DMG
6. Cake emulsifier
Function:Enlarge cake volume, improve cake texture and paste
stability. Prolong shelf life
Dosage:3-5%,usually with DMG, PGE and PGMS
Function:Enlarge volume and improve texture.
Dosage:0.3% of flour, usually using mixed emulsified oils and fats
8. Ice cream
Function:Promote emulsifying of dairy fat. Prevent thick ice
crystal. Improve mouth feel. Increase bulging rate. Improve shape
Dosage:0.1-0.3%,usually with DMG
9. Confections and chocolate
Function: Improve dispersing of oils and fat. Decrease syrup
viscosity and adjust crystallization of confections.
Dosage:0.3%-1%, usually with Tween 60
Function: Promote dispersing of fats and prevent delamination.