Emulsifier Span 60 Non-Ionic Surfactant CAS 1338-41-6
Span has strong emulsification,dispersion and stabilization effect , widely used in candy,ice cream,biscuits and others
EEC NO. E490 CAS NO. 1338-39-2
EEC NO. E491 CAS NO. 1338-41-6
EEC NO. E492 CAS NO. 26658-19-5
EEC NO. E494 CAS NO. 1338-43-8
Product Introduction
To create more benefit for EEC NO. E477 food grade additives, stevia sachets, E235 Kosher Halal. Talent is the first capital of enterprise development, so we strive to build a platform for the growth and development of each employee, to provide space to show their talents. Hope we are able to produce a far more superb long term with you by our efforts from the foreseeable future. We constantly improve the service quality, personalization and adaptability of online customer service and improve the level of online customer service and customer satisfaction.
Span
TECHNICAL INDEX:
ITEMS | SPECIFICATION | |||||
Product Name | SPAN20 | SPAN40 | SPAN60 | SPAN65 | SPAN80 | SPAN85 |
Acid Value(mg KOH/g) | ≤7 | ≤7 | ≤10 | ≤15 | ≤8 | ≤15 |
Saponification Value(mg KOH/g) | 155-170 | 144-155 | 147-157 | 176-188 | 145-160 | 165-180 |
Hydroxyl Value(mg KOH/g) | 330-360 | 270-305 | 235-260 | 66-88 | 193-210 | 60-80 |
Fatty acid(w/%) | 55-68 | 63-71 | 71-75 | 85-92 | 73-77 | / |
Moisture (w/%) | ≤1.5 | ≤1.5 | ≤1.5 | ≤1.5 | ≤2 | ≤1.5 |
APPLICATIONS:
Widely Used as emulsifier and stabilizer in candy,ice cream,biscuits and other industry.
Biscuits
Bakery
Cholocate
Ice cream
Candy
Others
PACKING:
25kg / bag net weight
SHELF LIFE:
24 months in unopened original packaging under the storage conditions
STORAGE & TRANSPORATION:
storage in cool, dry conditions in room temperature. And keep away from oxidizing agents and ignition sources.
Relying on our own strength and brand influence, we are continuously expanding the market share of our Emulsifier Span 60 Non-Ionic Surfactant CAS 1338-41-6. We are able to provide you with a wide range of high quality hair products at competitive prices. We boldly promote and employ excellent talents, and create a staff training and development system with our own characteristics.
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