Sorbitan Monooleate E494 For Baking

Our Sorbitan Monooleate E494 is a highly effective emulsifier designed specifically for the baking industry. As an E - numbered additive (E494), it adheres to strict food safety standards, giving you peace of mind. Its unique chemical structure enables it to create stable oil - in - water emulsions, ensuring that fats are uniformly dispersed throughout the dough or batter. This not only improves the texture of baked goods but also contributes to a more appealing appearance.

In bread making, Sorbitan Monooleate E494 helps in reducing staling, resulting in loaves that stay soft and delicious for days. For cakes, it promotes a finer crumb structure and better volume. In pastries, it ensures that the fillings are well - integrated with the crust. Whether you're a large-scale commercial bakery aiming for consistent product quality or a passionate home baker looking to take your creations to the next level, our Sorbitan Monooleate E494 is the ideal choice. Don't miss out on the opportunity to transform your baking. Contact us today to claim your free sample and start experiencing the difference it can make.

Superb Emulsifying Power​
Sorbitan Monooleate E494 wows with its top-notch emulsifying might. It efficiently fuses oil and water in baking mixes, slashing surface tension to form rock-solid emulsions. This evenly distributes fats, ensuring baking consistency.​

Texture Transformer​
Notably, E494 works magic on baked goods' texture. It softens bread crumbs, gives cakes a finer, silkier crumb, and crafts flaky pastries, elevating the eating experience.​

Shelf Life Prolongation​
E494 effectively delays spoilage by halting fat oxidation. It keeps bread, cakes, and pastries fresh longer, curbing mold growth and safeguarding product quality.​

Ultra - Versatile Use​
This additive shines in diverse baking scenarios. From classic treats to artisanal bakes, it adapts to any recipe, be it in big-time bakeries or home ovens.​
 

Bread Baking
Sorbitan Monooleate E494 is a boon for bread making. As an emulsifier, it binds fats and water in dough. This improves dough handling and gives bread a softer, longer - lasting crumb. It also stops large air pockets, ensuring a uniform loaf structure.

Cake Preparation
In cake baking, E494 creates stable emulsions in the batter. This evens out ingredient distribution, resulting in a finer crumb and a more tender, moist cake. It also helps maintain cake volume during baking for an appealing rise.

Pastry Production
For pastries, E494 evenly incorporates fats into the dough. This is key for a flaky texture. It stabilizes the dough, making it easier to roll and shape. Additionally, it extends pastry shelf life by preventing fat oxidation.

Net Weight: 200kg; Gross Weight: 209kg; Pack size: Inner diameter: 58cm; Height: 90cm
Net Weight: 1000kg/IBC drum; Gross Weight:1058kg; Pack size: 120*100*115 cm

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