Span-60 is milk white to light yellow granular powder or lump solids without odor. It can dissolve in polar organic solvents and disperse in water. Having the function of emulsifying, dispersing, and wetting. It belongs to the non-ionic surfactant and the HLB value is 4.7.
According to GB2760-86, it can be used as a food emulsifier; Also used in cosmetic and the textile industry etc., and usually associated with the use of Tween-60.
Properties
Specification
Fatty acid(%)
71-75
Polyols(%)
29.5-33.5
Acid value(mg KOH/g)
≤10
Saponification value(mg KOH/g)
147-157
Hydroxyl value(mg KOH/g)
235-260
Moisture(%)
<1.3
Arsenic(%)
<0.0003
Heavy metal (%)
<0.001
Application range
Function
Suggested dosage
Dry yeast
Acts as the carrier of active yeast.Promotes dry yeast shape and maintains the 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 with DMG and PGE
Coffee-mate
Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in whater well.
0.5-1% of oil and fat,usually with DMG
Cake emulsifier
Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life.
3-5%,usually with DMG, PGE 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 DMG
Confections and chocolate
Improves oils and fat dispersion.Decreases cyrup 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 DMG
Solid drinks
Improves water-solubility and strengthens whitening.
0.2-0.3%
Dairy
Promotes fats dispersion and prevents delamination
0.1-0.3%
Packaging & Shipping
Packing: 200kg drum or 1000kg IBC.
Shipping: 7 days after order confirmation.
Company Information
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