Home > Products > Food Emulsifier > cas no 1338-41-6 food grade span60 e491 cake food additive for noodle
cas no 1338-41-6 food grade span60 e491 cake food additive for noodle
- 18000 Ton / Tons per Month
- Ningbo or Shanghai
- T/T Credit Card
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Product Details
| Brand Name | FUCHUN | Place of Origin | Zhejiang, China | |
| Model Number | SG-SPAN-60 | Type | Emulsifiers, Stabilizers | |
| EINECS No. | 215-664-9 | MF | C24H46O6 | |
| Other Names | Sorbitan monostearate | CAS No. | 1338-41-6 | |
| FEMA No. | 3028 |
Product Description
emulsifier bread baking ingredients
For dry yeast,margarine,shortening,candy,chocolate,coffee mate and other food processing(as shown in the table) |
Packing:25kgx1/Bag(Composite paper-plastic bag ) |
Shelf life:12 Month |
Storage condition:Store at cool and ventilate |
| Appearance | Yellowish solid powder |
| ITEMS | SPECIFICATION | TEST RESULT |
| Acid value,mgKOH/g | ≤10 | 2.34 |
| Saponification value(as KOH),mg/g | 147-157 | 150 |
| Hydroxyl Value(as KOH),mg/g | 235-260 | 253 |
| Iodine value,g/100g | ≤3.0 | 0.45 |
| Moisture,% | ≤1.5 | 0.44 |
| Melting Point,℃ | 52-64 | 55.1 |
| Arsenic(As),ppm | ≤3.0 | <3.0 |
| Lead(Pb),ppm | ≤2.0 | <2.0 |
| Mercury,ppm | ≤1.0 | <1.0 |
| Cadmium,ppm | ≤1.0 | <1.0 |
| Heavy metals(as Pb),ppm | ≤10 | <10 |
Properties: |
(1)Good emulsifying, dispersing, stabilizing Properties; In the food processing oil-water separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification, precipitation happen in food and beverage |
(2)Starch anti-aging effects; DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods remain fresh and soft for a long time |
(3)To improve the fats crystallization; Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially in margarine, shortening and other oils and fats products, . It can also improve the plasticity and ductility to prevent the condensate layer and so on |
1. What is the Min. Order quantity? --One ton. |
2. Can the price negotiate? --Yes. |
3. What is the payment terms? --L/C,T/T,Western Union,Cash. |
4. What is your delivery lead-time? --Fifteen days. |
Contact Us
- Hangzhou Fuchun Food Additive Co., Ltd.
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