Sorbitan Esters(S-80)CAS NO. 1338-41-6
Because Span 80 has good emulsifying and dispersing properties, and has no odor, volatility, and irritation, it has been widely used in the processing industries such as medicine, food, and cosmetics.Span™ 80 is an extremely mild but very powerful nonionic emulsifier. 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. It finds wide use in the personal care industry.
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Product Introduction
Because Span 80 has good emulsifying and dispersing properties, and has no odor, volatility, and irritation, it has been widely used in the processing industries such as medicine, food, and cosmetics.Span™ 80 is an extremely mild but very powerful nonionic emulsifier. 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. It finds wide use in the personal care industry.
Parameters ：
Color | yellow |
Appearance | Clear oily liquid. |
CHEMICAL/PHYSICAL SPECIFICATIONS | |
Fatty acid(w/%) | 73~77 |
Sorbitol(w/%) | 28~32 |
Acid value(mg KOH/g) | ≤8.0 |
Saponification value(mg KOH/g) | 145~160 |
Hydroxyl value(mg KOH/g) | 193~210 |
Moisture(w/%) | ≤2 |
HEAVY METAL SPECIFICATIONS | |
Arsenic(mg/kg) Pb(mg/kg) | ≤ 3 ≤ 2 |
Major Application
●In sponge cake: An important application of Span is as an ingredient or additive in cake batter, it increases the expansion of bread and resists aging, and it is used in dessert cream piping patterns. It has strong emulsifying, dispersing and wetting properties, and is a good thickener, lubricant, stabilizer and defoamer.
●In ice cream: used for emulsification, dispersion and stabilization in ice cream, increasing the volume of ice cream.Sorbitan Esters 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.
● In chocolate: used in chocolate and cocoa products to prevent blooming, improve mouthfeel and increase softness. It Can also be used for dry yeast, flavored beverages, instant coffee, soy products, etc.
Dosage and Solubility
Dosage:According to GB 2760-2001, it can be used in vegetable protein drinks, milk, hydrogenated vegetable oil, bread, cakes and toffee, the maximum use of 1.5g/kg; In fruit juice (flavor) beverage, the maximum use of 0.05g/kg. In addition, can also be used for vegetables and fruits preservation (coating), according to the production needs of appropriate use.
Solubility : disperse 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 :
25kg/drum ；200kg/drum ；IBC Drum
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