Sorbitan Esters Span CAS NO. 1338-39-2
Sorbitan esters Span (S-20) has strong emulsifying, dispersing and wetting properties, and is a good thickener, lubricant, stabilizer and defoamer.It acts as an emulsifier in bread and cake shortening, increases swelling and prevents staling, and is used in dessert creme designs.It should be stored in a cool, ventilated and dry place at room temperature. Please pay attention to sealing after opening the bag to prevent clumping.
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Product Introduction
Sorbitan esters (S-20) has strong emulsifying, dispersing and wetting properties, and is a good thickener, lubricant, stabilizer and defoamer.It acts as an emulsifier in bread and cake shortening, increases swelling and prevents staling, and is used in dessert creme designs.It should be stored in a cool, ventilated and dry place at room temperature. Please pay attention to sealing after opening the bag to prevent clumping.
Parameters ：
Color | yellow |
Appearance | viscous liquid |
CHEMICAL/PHYSICAL SPECIFICATIONS | |
Fatty acid（w/%） | 56~68 |
Sorbitol（w/%） | 36~49 |
Acid value（mg KOH/g） | ≤7.0 |
Saponification value（mg KOH/g） | 155~170 |
Hydroxyl value（mg KOH/g） | 330~360 |
Moisture（w/%） | ≤1.5 |
Residue on ignition（w/%） | ≤0.5 |
HEAVY METAL SPECIFICATIONS | |
Arsenic（mg/kg） Pb（mg/kg） | ≤ 3 ≤ 2 |
Major Application
l 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 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.
● 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 for ice cream and chocolate, and the maximum usage is 2.2g/kg; In vegetable protein drinks and fruity drinks, the maximum consumption was 2.0g/kg and 0.5g/kg, respectively. The maximum usage in mooncakes is 1.5g/kg.
Solubility :insoluble in water .
Shelf life and Storage :
Shelf Life :1 year Storage : Storage and preservation Preserved dry, cool, avoid sunlight.
Packaging :
25kg/drum ；200kg/drum ；IBC Drum
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