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Halal Cake Food Grade Emulsifiers , Span 60 Sorbitan Monostearate OEM

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Halal Cake Food Grade Emulsifiers , Span 60 Sorbitan Monostearate OEM

Place of Origin : Guangzhou, Guangdong, China
Brand Name : Vivid
Certification : HACCP ISO HALAL KOSHER
Model Number : Span 60, E491
MOQ : 2mt
Price : Please contact sales person
Packaging Details : 20kg/carton
Delivery Time : 7 to 14 days
Payment Terms : Please contact sales person
Supply Ability : 20,000kgs
Appearance : White to yellow waxy beads or flake
Application : Shortening|Whipping cream|Medicine
E No. : E491
Product Name : Food Grade Emulsifiers
Type : Emulsifiers
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Halal Cake Food Grade Emulsifiers , Span 60 Sorbitan Monostearate


Description:


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.


Specification:



Item

Unit

Specification

1

Appearance

——

White to yellow waxy beads or flake


3

Acid value

mg KOH/g

5-10


4

Saponification value (

mg KOH/g

147-157


5

Hydroxyl value

mg KOH/g

235-260 or as request


6

Lead(Pb)

mg/kg

≤2



Applications:


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


2. Margarine

Function:Imparts fine and stable water dispersion. Improve plasticity. Prevent splashing during frying.

Dosage:1-1.5%


3. Shortening

Function:Adjust oil crystal. Improve stability and whipping strength.

Dosage:1-1.5%


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


5. Coffeemate

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


7.Bread

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 retention.

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


10. Dairy

Function: Promote dispersing of fats and prevent delamination.

Dosage: 0.1-0.3%



Product Tags:

food grade emulsifiers

      

emulsifier for food

      
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