Sorbitan Monostearate is produced by the esterification of Sorbitol with commercial Stearic acid derived and consists of approximately 95% of mixture of esters of sorbitol and its mono- and di-anhydrides. It is a slight characteristic odour and bland taste, insoluble in water and dispersible in hot water.
Packing: 25kgs/ bag
Original: China/ India.
Certificates: ISO, HALAL, KOSHER, FSSC22000
|
HLB |
4.7 |
|
Form |
Hard, waxy solid |
|
Acid Value |
Max 10 mgKOH/gm |
|
Hydroxyl Value |
235-260 mgKOH/gm |
|
Melting Point |
54-60 C |
|
Moisture Content |
Min 1% |
|
Sorbitol, Sorbitan and Isosorbide esters content |
Min 95% |
|
Saponification Value |
145-157 mgKOH/gm |
|
Heavy Metals (as Pb) |
Max 10mg/kg |
|
Arsenic |
Max 3 mg/kg |
|
Cadmium |
Max 1 mg/kg |
|
Mercury |
Max 1mg/kg |
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. Cake
Function: Enlarge cake volume, improve cake texture. Prolong shelf life.
Dosage: 0.5% of flour, usually using cake gel directly
8. Bread
Function: Enlarge volume and improve texture.
Dosage:0.3% of flour, usually using mixed emulsified oils and fats
