Product Name: Sorbitan Monostearate(SPAN60) E491 Cas No.:1338-41-6

Appearance:white powder


Payment terms:T/T,L/C

Delivery time: 7 days

Product description: Sorbitan monostearate has been approved by the European Union for use as a food additive (emulsifier) (E number: E 491)

Product details

Quick Details

  • Product Name: Sorbitan Monostearate(SPAN60) E491 Cas No.:
  • CAS No.: 1338-41-6
  • Other Names:E491,Sorbitan monooctadecanoate; Sorbitan stearate,FEMA 3028,
  • MF: C24H46O6
  • EINECS No.: 215-664-9
  • FEMA No.: E491,
  • Place of Origin: Guangzhou, China (Mainland)
  • Type: Emulsifiers,
  • Brand Name: Wellgochem
  • COLOR: White powder
  • 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 surfactant with emulsifying, dispersing, and wetting properties. It is 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. Sorbitans are also known as "Spans".

For dry yeast、margarine、shortening、candy、chocolate、coffee mate and other food processing(as shown in the table)

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%
Packing:25kgx1/Bag(Composite paper-plastic bag )
Shelf life:24 months
Storage condition:Store at cool and ventilate

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