Home > Products > Emulsifiers > Food Additive Emulsifiers Sorbitan Esters Span 20/40/60/65/80
Food Additive Emulsifiers Sorbitan Esters Span 20/40/60/65/80
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Product Details
Brand Name | Flying Deer | Place of Origin | China | |
Model Number | / | Type | Emulsifiers | |
EINECS No. | / | MF | / | |
Other Names | / | CAS No. | 24634-61-5 | |
FEMA No. | / |
Product Description
Span
We're the top manufacturer, supplier and exporter of food additives and ingredients in China.
Feel free to contact me if you need emulsifying solution, or more business support.
Span 20 | E493 | Sorbitan Monolaurate | CAS 1338-39-2 |
Span 40 | E495 | Sorbitan Monopalmitate | CAS 26266-57-9 |
Span 60 | E491 | Sorbitan monostearate | CAS 1338-41-6 |
Span 65 | E492 | Sorbitan Tristearate | CAS 26658-19-5 |
Span 80 | E494 | Sorbitan Monooleate | CAS 1338-43-8 |
Our Food Emulsifier List | |
DMG | Distilled Monoglycerides |
GMS | Glyceryl Monostearate |
GML | Glyceryl Monolaurate |
GMC | Capryl Monoglyceride |
ODO | Octyl and Decyl Glycerate |
DATEM | Diacetyl Tartaric Acid Esters of Mono- and Diglycerides |
ACETEM | Acetylated Mono- and Diglycerides |
LACTEM | Lactic Acid Esters of Mono- and Diglycerides |
CITREM | Citric Acid Esters of Mono- and Diglycerides |
SMG | Succinylated Mono- and Diglycerides |
PGE | Polyglycerol Esters of Fatty Acids |
PGPR | Polyglycerol Polyricinoleate |
SSL | Sodium Stearoyl Lactylate |
CSL | Calcium Stearoyl Lactylate |
CSL-SSL | Calcium Sodium Stearoyl Lactylate |
Span 20/40/60/65/80 | Sorbitan Esters |
Tween 20/40/60/65/80 | Polysorbate |
Besides its cosmetic application, the main use of span is in food industry.
Span is used as an emulsifier, commonly together with polysorbates to keep water and oil mixed in many food products.
It is commonly used in instant dry yeast, fat and oil emulsions, desserts, food supplements, cake, spread, margarine, coffee whiteners, and so on.
The following are its main uses and functions in food:
Ice cream: promote emulsifying of dairy fat, prevent the formation of ice crystals, and improve the mouthfeel.
Margarine: improve emulsion stability and reduce sandiness.
Whipping cream: improve foam volume and contribute to a nice and stiff foam.
Bread & Cake: increase the loaf volume and improve the texture of bread and cake.
Confections and chocolate: stabilize the emulsion of oils and fats.
Contact Us
- Hangzhou Union Biotechnology Co., Ltd
- Contact nameLolo (WX/WA: 008615114816936) Chat Now
- AddressXihu District, Hangzhou, Zhejiang
Product Categories
Thickeners | Preservatives | Colors | Sweeteners |
Acidulants | Flavors | Emulsifiers | Dried Fruits |
Nutrition Supplement | Antioxidants | Other Additives and Ingredients |
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