Sorbitan Esters 60 CAS NO. 1338-41-6
Span™ 60 is a Sorbitan Esters for use as a wetter, emulsifier, emulsifier O/W, and emulsifier W/O. It is part of a broad range of ester materials including sorbitan esters, mono and diglycerides, and polyoxyethylene sorbitol esters. These nonionic surfactants can function as emulsifiers, detergents, spreading or dispersing agents. Widely used in Personal Care and approved natural by Ecocert.It is used for its excellent emulsification properties in personal care, industrial cleaning, fiber finish, crop protection, water treatment, paints and coatings, lubricants, and other industrial applications.
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Product Introduction
Span™ 60 is a Sorbitan Esters for use as a wetter, emulsifier, emulsifier O/W, and emulsifier W/O. It is part of a broad range of ester materials including sorbitan esters, mono and diglycerides, and polyoxyethylene sorbitol esters. These nonionic surfactants can function as emulsifiers, detergents, spreading or dispersing agents. Widely used in Personal Care and approved natural by Ecocert.It is used for its excellent emulsification properties in personal care, industrial cleaning, fiber finish, crop protection, water treatment, paints and coatings, lubricants, and other industrial applications.
Parameters ：
Color | yellow |
Appearance | granular powder |
CHEMICAL/PHYSICAL SPECIFICATIONS | |
Fatty acid(w/%) | 71~75 |
Sorbitol(w/%) | 29.5~33.5 |
Acid value(mg KOH/g) | ≤10.0 |
Saponification value(mg KOH/g) | 147~157 |
Hydroxyl value(mg KOH/g) | 235~260 |
Moisture(w/%) | ≤1.5 |
HEAVY METAL SPECIFICATIONS | |
Arsenic(mg/kg) Pb(mg/kg) | ≤ 3 ≤ 2 |
Major Application
In Yeasted products :Chemsino Span 60 is incorporated into bread formulas to improve dough handling and the product’s overall quality .They result in significant improvements in machinability,shelf life and loaf volume .As an emulsifier in bread and cake shortening, increasing swelling and preventing aging, used in dessert creme designs.
●In ice cream: used for emulsification, dispersion and stabilization in ice cream, increasing the volume of ice cream.Sorbitan Monolaurate plays the role of promoting fat dispersion and stabilizing emulsion; promoting fat agglomeration in the aging stage; and promoting the interaction between fat and protein in the freezing stage, which can stabilize the bubbles, improve stability, and impart good The structure of the mouthfeel.
Dosage and Solubility
Dosage:According to GB 2760-2001, it can be used for instant coffee, dry yeast, cream and hydrogenated vegetable oil. The maximum usage is 10.0g/kg. In vegetable protein, fruit juice drinks, solid drinks, ice cream, milk, toffee, chocolate, bread and pastry the maximum use of 3.0g/kg.
Solubility :insoluble in water .
Shelf life and Storage :
Shelf Life :24 months in unopened original packaging under the storage conditions. Storage : preserved dry,cool,avoid sunlight.
Packaging :
25kgs/Bag or 25kgs/Carton
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