Hangzhou Fuchun Food - Sorbitan Monostearate(Span 60)

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name: Sorbitan Monostearate
Food Ingredients Functions: Emulsifier
Ingredients: Sorbitan Monostearate
Food Additive Number: E 491, INS 491
Technologies: Food Ingredients
Product Families: Food Ingredients — Texture & Consistency
Emulsifiers

Features & Benefits

Food Ingredients Features: Good Wetting Properties

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Energy Drinks,
Tea, Cocoa & Coffee
Food & Nutrition — Food
Bakery,
Confectionery,
Cooking Oils & Fat Products,
Dairy,
Desserts & Fruit Preparations
Food & Nutrition Applications: Bread,
Cakes,
Chocolates,
Coffee,
Confectionery Products,
Dairy Products,
Ice Cream,
Margarine,
Protein Drinks,
Shortening,
Whipping Cream
Application: For dry yeast、margarine、shortening、candy、chocolate、coffee mate and other food processing

Application range Function Suggested Dosage

Dry yeast Acts as the carrier of active yeast.Promotes dry yeast shape and maintains the bio-activity after hydration. 10%-15% of water,1% of dry yeast

Margarine Maintains fine and stable water-oil dispersion.Improves plasticity.Prevents splashing during frying 1-1.5%

Shortening Adjusts oil crystal.Improves stability and whipping strength 1-1.5%

Whipping cream Shortens whipping time.Improves foam volume and structure.Creates a nice and stiff foams. 0.2-0.5%,usually with DMG and PGE

Coffee-mate Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in whater well. 0.5-1% of oil and fat,usually with DMG

Cake emulsifier Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life. 3-5%,usually with DMG, PGE and PGMS

Cake Enlarges cake volume.Improves cake texture.Prolongs shelf life. 0.5% of flour,usually using cake gel directly

Bread Enlarges volume and improves texture. 0.3% of flour,usually using mixed emulsified oils and fats

Ice cream Promotes emulsifying if dairy fat.Prevents thick ice crystal.Improves mouth feel and shape retention.Increases bulging rate 0.1-0.3%,usually with DMG

Confections and chocolate Improves oils and fat dispersion.Decreases cyrup viscosity and adjusts crystallization of confections. 0.3-1%,usually with Tween 60

Protein beverage Prevents delamination and sedimentation.Provides smooth mouth feel. 0.3-0.6%,usually with DMG

Solid drinks Improves water-solubility and strengthens whitening. 0.2-0.3%

Dairy Promotes fats dispersion and prevents delamination 0.1-0.3%

Packaging & Availability

Packaging Type: Bags
Packaging: Packing：25kg/Bag（Composite paper-plastic bag )

Storage & Handling

Storage and Shelf Life: Shelf life：12 Month

Storage condition：Store in cool and dry places

Application range	Function	Suggested Dosage
Dry yeast	Acts as the carrier of active yeast.Promotes dry yeast shape and maintains the bio-activity after hydration.	10%-15% of water,1% of dry yeast
Margarine	Maintains fine and stable water-oil dispersion.Improves plasticity.Prevents splashing during frying	1-1.5%
Shortening	Adjusts oil crystal.Improves stability and whipping strength	1-1.5%
Whipping cream	Shortens whipping time.Improves foam volume and structure.Creates a nice and stiff foams.	0.2-0.5%,usually with DMG and PGE
Coffee-mate	Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in whater well.	0.5-1% of oil and fat,usually with DMG
Cake emulsifier	Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life.	3-5%,usually with DMG, PGE and PGMS
Cake	Enlarges cake volume.Improves cake texture.Prolongs shelf life.	0.5% of flour,usually using cake gel directly
Bread	Enlarges volume and improves texture.	0.3% of flour,usually using mixed emulsified oils and fats
Ice cream	Promotes emulsifying if dairy fat.Prevents thick ice crystal.Improves mouth feel and shape retention.Increases bulging rate	0.1-0.3%,usually with DMG
Confections and chocolate	Improves oils and fat dispersion.Decreases cyrup viscosity and adjusts crystallization of confections.	0.3-1%,usually with Tween 60
Protein beverage	Prevents delamination and sedimentation.Provides smooth mouth feel.	0.3-0.6%,usually with DMG
Solid drinks	Improves water-solubility and strengthens whitening.	0.2-0.3%
Dairy	Promotes fats dispersion and prevents delamination	0.1-0.3%

Hangzhou Fuchun Food Additive Sorbitan Monostearate(Span 60)

Knowde Enhanced TDS