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Enw'r Cynnyrch:Sorbitan Monostearate
Dim CAS .:1338-41-6
Pwysau moleciwlaidd:430.62
Ffurflen cynnyrch:Light milky white to pale yellow powder
graddfa:FDA, FCC IV
Manylebau pecynnu:25KG / bag
Nodweddion a Manteision
| ltems | Manyleb |
| Gwerth Asid (KOH, mg/g) | ≤ 3.0 |
| Pwynt toddi (℃) | 54-57 |
| Gwerth seboneiddio (KOH, mg/g) | 147-157 |
| Moisture (wt%) | ≤ 1.5 |
| Arserig (As, mg/kg) | ≤ 3.0 |
| Plwm (Pb, mg/kg) | ≤ 2.0 |
| Metel Trwm (mg/kg) | ≤ 5.0 |
Cais cynnyrch
Sorbitan monostearate is primarily used as an emulsifier to keep water and oils mixed.
Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic sufacetant with emulsifying, dispersing, and wetting properties.
| Ystod Cais | swyddogaeth | Cymhareb adio |
| Burum sych | Act as the carrierof active yeast.Promote dry yeast shape and maintain the bio-activity after hydration. | 10%-15% of water, 1 % of dry yeast. |
| Margarîn | Maintain fine and stable water-oil dispersion.lmprove plasticity.Prevents splashing during frying. | 1-1.5%. |
| Byrhau | Adjust oil crystal.Improve stability and whipping strength. | 1-1.5%. |
| Hufen chwipio | Shorten whipping time.lmprove foam volume andstructure.Create a nice and stiff foams. | 0.2-0.5%, usually with DMG and PGE |
| Diod protein | Atal dadlamineiddio a gwaddodiad. Darparu teimlad llyfn yn y geg. | 0.3-0.696, usually with DMG |
| Coffee-mate | Give a more uniform fat globule size distribution resultingin.Improve whitening effect and dissolve in water well. | 0.5-1% of oil and fat, usually with DMG |
| Emwlsiffr cacen | Enlarge cake volume.lmprove cake texture and pastestability.Prolong shelf life. | 3-5%,usually with DMG,SMS and PGMS. |
| cacen | Enlarge cake volume. lmprove cake texture.Prolong shelf life. | 0.5% of flour, usually using cake gel directly. |
| Bara a theisen | Enlarge volume and improve texture. | 0.3% offlour, usually using mixed emulsifiedoils and fats. |
| Melysion a siocled | Improve oils and fat dispersion.Decrease syrup viscosity.Adjusts crystallization of confections. | 0.3-1%, usually with Tween 60 |
| hufen les | Promote emulsifying if dairy fat.Prevent thick ice crystal.Improve mouth feel and shape retention.Increase bulging rate | 0.1-0.3%, usually with DMG. |
| Llaeth wedi'i addasu | Promote dispersing of fats.Prevent delamination. | 0.1-0.3%. |
| Diodydd solet | Improves water-solubility.Strengthens whitening. | 0.2-0.3%. |
Diogelwch ac amddiffyn
Store in a tightly closed container in a cool and dry area. Avoid excessive light.12 months if stored properly.