1 Metric Ton	Negotiable

Min.Order :1 Metric Ton
Purity: 99%
Payment Terms : L/C,D/A,D/P,T/T,Other

Keywords

Sorbitan Fatty Acid Esters 1338-43-8 food grade Sorbitan Fatty Acid Esters

Quick Details

Appearance:
Application:in food industry
PackAge:Plastic-woven sack, net weight 25kg,50kg or 1000kg
ProductionCapacity:1 million|Metric Ton|Year
Storage:Store in dry and cool place
Transportation:by sea or by air

Superiority:

Colorcom is a global leader in industrial chemical manufacturing and is continuously innovating and transforming to exceed client expectations and industry standards.

Colorcom prides itself on superior customer and technical focus, while focusing on support, developing and manufacturing superior colorants and specialty chemicals. All of our industrial chemical manufacturing is executed to enhance the performance, appeal and processing of a broad range of products used in various industries and consumer - based applications.

The competitive advantages of Colorcom international as your business partner or supplier:

1.Established manufacturer.
2.Current ISO certified; REACH registered.
3.Track record of quality, Lot to lot consistency.
4.Zero defect, Return policy.
5.Sufficient inventory.
6.Wide product portfolio, A great choice of shades.
7.Joint product development.
8.Total innovative solutions for every industry of the specific requirements.
9.Open dialogue and communication channels.
10.Long term commitment to meet or exceed the expectations of customers.
11.Competitive pricing, Optimistic margin.
12.Providing efficient service which is second to none.
13.Constantly changing industry requirements for innovative, fully customized products and solutions.
14.Consistent color performance, adaptability, flexibility and customization.
15.26 years of chemical industry knowledge and experience.
16.Colorcom makes every effort to better serve the global customers,We create and bring the best values to you.

Details:

Products Description:

Spans are used in the manufacture of food and healthcare products as non-ionic surfactant with emulsifying, dispersing and wetting properties. They also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries.

Specification:

Index	Sorbitan monolaurate (Span 20)	Sorbitan monopalmitate (Span 40)	Sorbitan monostearate (Span 60)	Sorbitan monooleate (Span 80)
Appearance (20°C)	Amber sticky liquid	Light yellow wax	Light yellow wax soild	Amber to brown sticky oily liquid
Acid value (mg KOH/g) ≦	7	7	10	8
Saponification value (mg KOH/g)	155~170	140~155	147~157	145~160
Hydroxyl value (mg KOH/g)	330~360	270~305	235~260	193~210
Residue on ignition (w/%) ≦	0.5	0.5	0.5	0.5
Water (w/%) ≦	1.5	1.5	1.5	2.0
Pb (mg/kg) ≦	2	2	2	2
As ( mg/kg) ≦	3	3	3	3

Application	Benefit	Suggested dosage
Dry yeast	As the carrier of active yeast. Promotes dry yeast performance (shape and bio-activity after hydration).	10%-15% of water,1% of dry yeast
Margarine	Maintains fine and stable water-oil dispersion. Improves plasticity. Prevents splashing during frying.	1-1.5%
Shortening	Adjusts oil crystal. Improves stability and whipping strength	1-1.5%
Whipping cream	Shortens whipping time. Improves foam volume and structure. Creates a nice and stiff foams.	0.2-0.5%, usually using with GMS and PGFE
Coffee whitener	Forms a more uniform fat globule size distribution resulting in improved whitening effect and dissolves in water well.	0.5-1% of oil and fat, usually with GMS
Cake emulsifier	Enlarges cake volume. Improves cake texture and paste stability. Prolongs shelf life.	3-5%, usually with GMS, PGFE and PGMS
Cake	Enlarges cake volume. Improves cake texture. Prolongs shelf life.	0.5% of flour, usually using cake gel directly
Bread	Enlarges volume and improves texture.	0.3% of flour, usually using mixed emulsified oils and fats
Ice cream	Promotes emulsifying if dairy fat. Prevents thick ice crystal. Improves mouth feel and shape retention. Increases bulging rate	0.1-0.3%, usually with GMS
Confections and chocolate	Improves oils and fat dispersion. Decreases syrup viscosity and adjusts crystallization of confections.	0.3-1%, usually with Tween 60
Protein beverage	Prevents delamination and sedimentation. Provides smooth mouth feel.	0.3-0.6%, usually with GMS
Solid drinks	Improves water-solubility and strengthens whitening.	0.2-0.3%
Dairy	Promotes fats dispersion and prevents delamination.	0.1-0.3%