CAS No.: | 1338-41-6 |
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Formula: | C24h46o6 |
EINECS: | 215-664-9 |
Color: | Yellow |
Appearance: | Liquid |
Description: | Amber Viscous Oil |
Samples: |
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Customization: |
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Besides its cosmetic application, the main use of span is in food industry. The following are its main uses and functions in food:
Dry yeast: maintain the moisture, increase the shelf life of dry yeast, and help the rehydration of yeast cells before blended with other dough ingredients.
Ice cream: promote emulsifying of dairy fat, prevent the formation of ice crystals, and improve the mouthfeel. Margarine: improve emulsion stability and reduce sandiness. Whipping cream: improve foam volume and contribute to a nice and stiff foam. Bread & Cake: increase the loaf volume and improve the texture of bread and cake. Confections and chocolate: stabilize the emulsion of oils and fats. |
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