Halal Cake Food Grade Emulsifiers , Span 60 Sorbitan Monostearate

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:

Applications:

1. Dry yeast

Function:Act as carrier of the active yeast, promote dry yeast shape and maintain the bio-activity after hydration.

Dosage:10-15% of water, 1% of dry yeast

2. Margarine

Function:Imparts fine and stable water dispersion. Improve plasticity. Prevent splashing during frying.

Dosage:1-1.5%

3. Shortening

Function:Adjust oil crystal. Improve stability and whipping strength.

Dosage:1-1.5%

4. Whipping cream

Function:Shorten whipping time. Improve foam volume and structure. Create a nice and stiff foams.

Dosage:0.2-0.5%,usually with DMG and PGE

5. Coffeemate

Function:Give a more uniform fat globule size distribution resulting in improved whitening effect and disslove in water well.

Dosage:0.5-1% of oil and fat,usually with DMG

6. Cake emulsifier

Function:Enlarge cake volume, improve cake texture and paste stability. Prolong shelf life

Dosage:3-5%,usually with DMG, PGE and PGMS

7.Bread

Function:Enlarge volume and improve texture.

Dosage:0.3% of flour, usually using mixed emulsified oils and fats

8. Ice cream

Function:Promote emulsifying of dairy fat. Prevent thick ice crystal. Improve mouth feel. Increase bulging rate. Improve shape retention.

Dosage:0.1-0.3%,usually with DMG

9. Confections and chocolate

Function: Improve dispersing of oils and fat. Decrease syrup viscosity and adjust crystallization of confections.

Dosage:0.3%-1%, usually with Tween 60

10. Dairy

Function: Promote dispersing of fats and prevent delamination.

Dosage: 0.1-0.3%