Sj-65 PLC Control High Speed Single Screw High Output PE/HDPE/PPR Pipe Extruder Machine
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
With our loaded working experience and thoughtful products and services, we've got been acknowledged as a reputable supplier for EEC NO. E492 Kosher Halal, Distilled Monoglyceride food grade additives, Span20. At the same time, establishing a solid high-yield financial management mechanism. Our company continues to innovate, according to customer needs, market-oriented, and constantly improve the reliability, stability and practicability of our products.
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.
We believe we will be able to bring you the most satisfactory Sj-65 PLC Control High Speed Single Screw High Output PE/HDPE/PPR Pipe Extruder Machine and services based on the principle of excellence, honesty and customer first. We start from innovation, aim to achieve the best user experience and maximize value creation to achieve industry development. We have accumulated experience by practice, made our professionalism by experience, and formed scale and authority by professionalism.
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