Sorbitan Monostearate 1. APPEARANCE:   yellow granular powder. 2. OTHER NAMES:  Span 60; SMS 3. HLB VALUE:     4.7 4. MOLECULAR FORMULA:  O OR O / \ | || H2C CH-CH - CH2OC-C17H35 || || HOCH-CHOH (R: H or C17H35CO- ) At normal temperature, it is light yellow granular solid. Above the melting point, it is soluble in ethanol and toluene, insoluble in cold water. It can be dispersed in warm water and dissolved in (slightly cloudy) mineral oil and ethyl acetate above 50 degrees Celsius. The melting point is 54-56 degrees centigrade. 5.Function: It has emulsifying, stabilizing and defoaming properties. 6.Food emulsifier type: W/O emulsifier, HLB value is 4.7. 7.Used for cake, bread ,dairy products, etc.. 8.Exporting product specification(we can produce as the clients required) 9. PACKAGING:     25kg / bag net weight. 10.STORAGE: (1) Application  Used as emulsifier and stabilizer in food, cosmetic, and other industry. (2) Storage and preservation  preserved dry, cool, avoid sunlight. 8. SHELF LIFE:   1 year
Sorbitan Monostearate 1. APPEARANCE:   yellow granular powder. 2. OTHER NAMES:  Span 60; SMS 3. HLB VALUE:     4.7 4. MOLECULAR FORMULA:  O OR O / \ | || H2C CH-CH - CH2OC-C17H35 || || HOCH-CHOH (R: H or C17H35CO- ) At normal temperature, it is light yellow granular solid. Above the melting point, it is soluble in ethanol and toluene, insoluble in cold water. It can be dispersed in warm water and dissolved in (slightly cloudy) mineral oil and ethyl acetate above 50 degrees Celsius. The melting point is 54-56 degrees centigrade. 5.Function: It has emulsifying, stabilizing and defoaming properties. 6.Food emulsifier type: W/O emulsifier, HLB value is 4.7. 7.Used for cake, bread ,dairy products, etc.. 8.Exporting product specification(we can produce as the clients required) 9. PACKAGING:     25kg / bag net weight. 10.STORAGE: (1) Application  Used as emulsifier and stabilizer in food, cosmetic, and other industry. (2) Storage and preservation  preserved dry, cool, avoid sunlight. 8. SHELF LIFE:   1 year
Sorbitan monostearate in food, also known as sorbitan stearate/SMS, is synthesized by the esterification of sorbitan with stearic acid. It has a molecular formula of C24H46O6. At room temperature, this sorbitan ester is in the form of a pale-yellow to yellow granular solid. It has a sorbitan monostearate HLB value of 4.7. It has extensive uses such as, keeps moisture of yeasts; enhances oil-water dispersion stability; emulsifies and stabilizes in cosmetic, pharmaceutical, feeds, coating, textile formulations. It is commonly used in combination with polysorbate 60. ï?· CAS NO.: 1338-41-6 E NO.: sorbitan monostearate e491 adalah MOLECULAR FORMULA: C24H46O6 MOLECULAR WEIGHT: 430.61 Technical Information of sorbitan monostearate hlb According to GB13481-2011, other parameters� are available upon request. Advantages of Sorbitan Monostearate ï?· Versatile application in food formulations (e.g. enhance volume and texture and anti-staling in cakes; act as bloom retardant and flow modifier in chocolate)� ï?· Soluble in ethanol, toluene, mineral oil and ethyl acetate at temperatures higher than its melting point ï?· Sorbitan monostearate span 60 can be used in food, pharmaceutical, cosmetic, feed and industry ï?· Instructions on Use and Storage Storage Store in cool, dry place in tightly sealed packages, away from heat and light Transportation Transport as non-dangerous goods Shelf Life 1 year. For more information about list of non ionic surfactant and sorbitan fatty acid esters, please feel free to contact us!
Product name: s60 - sorbitan monostearate Appearance yellow granular powder. Other names span 60; sms Hlb value 4.7 4. Technical specification 25kg / bag net weight.
Main Application: Promote Nutrition, Pharm intermediates, Defoming agent, Flavoring dispersing agent..Property: White crystals powder, soluble in isopropyl alcohol, tetrachloroethylene Turbidity shaped in xylene, good for water-in-oil type emulsifier, have very strong emulsifying dispersion and wetting effect..appleAteshinechemicalsDotcom
Promote Nutrition, Pharm intermediates, Defoming agent, Flavoring dispersing agent. White crystals powder, soluble in isopropyl alcohol, tetrachloroethylene Turbidity shaped in xylene, good for water-in-oil type emulsifier, have very strong emulsifying dispersion and wetting effect.
Glycerol monostearate/Distilled Monoglyceride E471, CAS No.6027-23-2, is a Glycerol ester of Stearic acid manufactured through chemical synthesis, used as an food emulsifier. Glycerin Monostearate (40%), also known as GMS, appears as white waxy flakes or powder. Glycerin Monostearate (40%) is used in the food and beverage industry as an emulsifier and thickening agent. Specifically, Glycerin Monostearate (40%) is used as a additive in ice creams, breads, chewing gum, diary products (milk), and cosmetic. Glycerol Monostearate, also known as Distilled Monoglyceride (DMG). As an experienced Glycerol Monostearate manufacturer and supplier, we has been supplying and exporting Glycerol Monostearate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
Product Name: Span 80 "Type: Food/Feed Additives/Chemicals Origin: China CAS No.: 1338-43-8 AUCO No.: 295 Packing: IBC, 200kg/drum Items Standard Fatty acid w/% 73~77 Sorbitol w/% 28~32 Acid value mg KOH/g 8.0 Saponification mg KOH/g 145~160 Hydroxyl mg KOH/g 193~210 Moisture w/% 2.0 Arsenic mg/kg 3 Pb mg/kg 2
Product Name: Glyceryl Monostearate "Type: Food Additives Origin: China CAS No.: 31566-31-1 AUCO No.: 271 Packing: 25kg bag" Items Standard SULFATED 0.5% FREE GLYCEROL 7% ACID VALUE(AS KOH) 5.0 mg/g) Pb 2.0mg/g As 2.0mg/g
Mono-diglycerides & Monoglycerides & Mono and Diglyerides GMS-SE40 Why use monoglycerides in Bakery and Fine bakery goods Monoglycerides delivers in bread the following benefits: Stronger dough Improved dough development Finer cell structure Reduced balling at slicing Reduced blisters on baguettes Increase Softness Anti-staling properties Application: Application Benefit Confection/chocolate For oil and fats stabilization, improves moisture resistance and mouth feel. Protein beverage Prevents delamination and sedimentation. Coffee-whitener Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in water well. Bread and cake Improves cake texture and paste stability. Prolongs shelf life. Margarine, fillings and spreads Stable emulsions, prevents delamination and sedimentation. Ice cream Emulsion destabilization, creating a stable structure, fine texture and shape. Caramel Reduce stickiness. Homogenous fat distribution Chewing gum Improve gum base softness Desserts Improve aeration and foam stability Technical Specifications: Main Item Standard (GB15612-1995) Test Result Appearance (20) Milky white/Light yellow waxy solid Milky white yellow waxy Monoglyceride content(%) 40~60 48.0 Acid value (mg KOH/g) 5.0 0.39 Free Glycerin(%) 7.0 0.38 Residue on ignition (w/%) 0.5
Glycerol Monostearate Potential Functions: Cosmetics & Food Pet Foods Potential Functions: Anti Caking Agent Emulsifier Preservative Stabilizer Surfactant Sweetener Thickener Potential Applications: Bakery Dressings & Sauces Skin Care Cleaning Chemicals Health Care Snack Foods Confectionary Personal Care Ready Meals Dairy Pet Food
Product Name: Span 80 "Type: Food/Feed Additives/Chemicals Origin: China CAS No.: 1338-43-8 AUCO No.: 295 Packing: IBC, 200kg/drum " Items Standard Fatty acid w/% 73~77 Sorbitol w/% 28~32 Acid value mg KOH/g 8.0 Saponification mg KOH/g 145~160 Hydroxyl mg KOH/g 193~210 Moisture w/% 2.0 Arsenic mg/kg 3 Pb mg/kg 2
Span 80 (Sorbitan monooleate) Type: Food Additives Origin: China CAS No.: 1338-43-8 AUCO No.: 295 Packing: IBC, 200kg/drum
Polysorbate Sorbitan Monoleate, Monolaurate, Monostearate and Tristearate Potential Functions: Cosmetics Food Pharmaceuticals Potential Functions: Emollient Emulsifier Humectant Surfactant Potential Applications: Adhesives Dairy Ready Meals Confectionary Health Care Snack Foods Bakery Personal Care
Product Name: Glyceryl Monostearate "Type: Food Additives Origin: China CAS No.: 31566-31-1 AUCO No.: 271 Packing: 25kg bag" Items Standard SULFATED 0.5% FREE GLYCEROL 7% ACID VALUE(AS KOH) 5.0 mg/g) Pb 2.0mg/g As 2.0mg/g
Glyceryl Monostearate (Monosterin) Type: Food Additives Origin: China CAS No.: 123-94-4 AUCO No.: 271 Packing: 25kg bag
Cooking oil, frozen chicken, isopropyl alcohol 99, propylene glycol, mono ethylene glycol, hydrogen peroxide 35%, urea fertilizer, isopropyl alcohol 99%, sodium percarbonate, cashew nuts , tartaric acid , soy lecithin, sodium metabisulfite, sodium metabisulphite, sodium citrate, sodium bicarbonate, baking soda, sodium benzoate, maltodextrin , en590 diesel, glyceryl monostearate, vessel, liquid paraffin, mineral oil, cocoa, glycerine 99% , oil tanker vessel charter, , sodium lauryl sulfate, brazil refined sugar icumsa 45, cocamide diethanolamine, organic chemicals, inorganic chemicals, urea fertilizers, palm oil, copper cathode, jet a1, hyaluronic acid powder, ethyl acetate, oleic acid, stearic acid, fuel oil, phenol, copper sulphate, toluene, ethylene glycol, sunflower oil, methylene chloride, glycerine.We provide sourcing, trading and procurement services
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Food emulsifiers, food additives, food ingredients, span, emulsifiers, SSL, CSL, datem, PGE, GML, GMS, sodium stearoyl lactylate, calcium stearoyl lactate, polyglycerol esters, glyceryl monolaurate, glyceryl monostearate, sorbitan tristearate, sorbitan monostearate, food emulsifier, food additive, food ingredient..
Sodium Stearoyl Lactylate (SSL) Description: Ivory white powder or lamellar solid with a characteristic odour. Functional uses: Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics. 1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue. 2. Make the surface of bread and noodles smoother. Decrease the rate of rupture. 3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp. 4. There is an interaction between SSL and amylose to make the time of preservation longer. 5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak. Solubility: Dispersible in hot water. Dissolve in ethanol or hot oil and fat. HLB = 8.3. Technical Specifications: Acid value (mgKOH/g) 60-90 Ester value (mgKOH/g) 150-190 Total lactic acid (%) 31.0-34.0 Heavy metals (calculated by Pb) % í_0.001 Arsenic (calculated by As) % í_0.0003 Sodium content 3.5-5.0. Operation method and use level: 1. Mixes with flour directly and uses symmetrical. 2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 degrees first and make them became a kind of paste, then mixes with flour pro rate. 3. The proposal of append: 0.2-0.5% (account with the amount of flour). Store and transportation: Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The storage life is 18 months. Packaging: Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG).
