How Sorbitan Monolaurate (S-60) Enhances The Texture And Appearance Of Ice Cream CAS NO.1338-41-6

S-60 is a food substance used in ice cream making. It helps to make liquids flow better and stops ice crystals forming, which results in better ice cream texture.

Ice cream is one of the most beloved desserts around the world. Whether enjoyed on a hot summer day or as a treat after a hearty meal, ice cream has become a staple in many households. However, not all ice creams are created equal, and sometimes the texture and appearance can make or break the experience. That's where Sorbitan Monolaurate (S-60) comes in, as it enhances the texture and appearance of ice cream.

When ice cream is made, it goes through a freezing and churning process that can cause ice crystals to form. These ice crystals can create a grainy texture and affect the overall mouthfeel of the ice cream. S-60 works by coating the ice crystals, preventing them from growing and creating a more uniform texture.

In addition to improving the texture of ice cream, S-60 also enhances the appearance. The surfactant can help stabilize air bubbles in the ice cream, giving it a more smooth and creamy look. This is especially important for ice cream that will sit in a freezer for long periods, as it can prevent the ice cream from developing a frosty or icy appearance.

When S-60 is used in ice cream production, it also has the added benefit of allowing for lower fat content without sacrificing quality. This is because the surfactant can help emulsify the fat and prevent it from separating, creating a smoother texture with less fat content.

While some may be hesitant to consume food additives, it is important to note that S-60 is approved by the United States Food and Drug Administration (FDA) and is considered safe for consumption in small amounts. It is also a common ingredient in many other processed foods, such as baked goods, margarine, and cheese.

200kg/iron drum or 1000kg/IBC drum
20GP: 80 iron drum(16mt) or 20 IBC drum(20mt)