Span 80 Food Grade E494 Emulsifier Free Sample Available

Span 80 Food Grade (Sorbitan Monooleate), recognized as E494 Emulsifier, is a high-performance, non-ionic surfactant tailored for food industry excellence. As a leading Span 80 Emulsifier, it excels in stabilizing oil-in-water emulsions, ensuring uniform texture in products like ice cream, margarine, and salad dressings. Its heat resistance makes it perfect for baked goods and processed foods requiring high-temperature stability. Certified for global food safety compliance, our Span 80 Food Grade emulsifier is vegan-friendly, non-GMO, and allergen-free.

Key applications include improving mouthfeel in dairy alternatives, preventing oil separation in sauces, and enhancing aeration in whipped toppings. We offer free samples to showcase its adaptability and efficacy in your formulations. Partner with us for sustainable, innovative emulsifier solutions that align with modern culinary trends. Contact us today to optimize your recipes with Span 80 (E494 Emulsifier) – the smart choice for food-grade excellence.

Food-Grade Quality: Span 80 (E494) is a high-quality, food-grade emulsifier that meets all safety and quality standards for use in various food applications, ensuring it is safe for consumption.

Versatile Emulsification Properties: Known for its ability to form stable emulsions, Span 80 works efficiently in both oil-in-water and water-in-oil systems, making it ideal for a wide range of food products.

Improved Product Stability: By preventing ingredient separation, Span 80 enhances the stability of food formulations, ensuring longer shelf life and improved consistency in products like dressings, sauces, and dairy.

Free Sample Available: We offer free samples of Span 80 for testing, allowing potential customers to experience its benefits firsthand before committing to bulk orders.

In Salad Dressings
Span 80 Food Grade E494, with its excellent emulsifying properties, plays a crucial role in food products. It is widely utilized in salad dressings to prevent the separation of oil and water phases. By reducing the surface tension between immiscible liquids, it ensures a homogeneous and stable mixture, thus enhancing the texture and shelf - life of the dressing. For example, in mayonnaise, Span 80 helps in maintaining the emulsion of oil droplets in the aqueous phase, giving it a smooth and consistent appearance.​

in Ice Cream
In the production of ice cream, Span 80 is used as an emulsifier. It enables the proper dispersion of fat globules throughout the ice-cream matrix. This not only improves the whipping ability of the ice-cream mix but also prevents the formation of large ice crystals during freezing. As a result, the ice cream has a creamy texture and a longer-lasting smoothness, enhancing the overall consumer experience.​

In Baking
It is also applied in bakery products. Span 80 can be added to bread dough to improve the dough's handling properties. It helps in the better distribution of fats in the dough, which in turn results in a softer and more uniform crumb structure. Additionally, it can extend the shelf life of baked goods by preventing staling.

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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