Food Emulsifier Span 60 Sorbitan Monostearate E471

• Customization: Available
• CAS No.: 1338-41-6
• Formula: C24h46o6
• EINECS: 215-664-9
• Color: Yellow
• Appearance: Liquid
• Description: Amber Viscous Oil
• Acid Value: 8.0 Max
• Hydroxyl Value: 240-270
• CAS: CAS 1338-41-6
• Moisture: 1.5 Max
• Hlb Value: 4.7
• Saponification Value(Mgkoh/G: 135-155
• Transport Package: 200kg Metal/Plastic Drum, 1000kg IBC, Flexitank
• Specification: S-80
• Trademark: Unite
• Origin: China
• HS Code: 3402130090
• Production Capacity: 1000tons/Month

Product Description

Surfactant Emulsifier span 60
[Type] Food grade

[Chemical Composition] Sorbitan Monostearate
[Type] Food grade
CAS NO. 1338-41-6
[ keywords]: Emulsifier span 60, S-80,Surfactant Emulsifier span 60, Sorbitan Monostearate

Product Name	Span60
Chemical composition	Stearic Acid;Sorbitan oleate
Type attribute	nonionic
CAS NO.	1338-41-6
EINECS No.	215-664-9
Molecular	C24H46O6
Appearance description(25ºC)	Yellowish TO WHITE FLAKE SOLID
Parameter	Description  :Yellowish TO WHITE FLAKE SOLID
	Fatty Acid (w/%):71%-75%
	Polyols(w/%):29.5%-33.5%
	Acid Value(mgKOH/g):<=10
	Saponification Value(mgKOH/g):147-157
	Hydroxyl value(mgKOH/g):235-260
	Water Content(%): <=1.5
	Pb (mg/kg):<=3
	As (mg/kg):<=2
Usage	Used as emulsifier in food industry and cosmetic industry
Main application	Food;Cosmetics;Textiles

[Technical indicators]
 PACKAGING: 25kgkg/bag net weight(Other packages are available upon request) 

 STORAGE AND PRESERVATION: Preserved dry at room temperature, avoid sunlight
 
SHELF LIFE  1 year (In cool place )

Specification

performance and application

S-60

It is O/W emulsifier, Has strong emulsifying, dispersing, and lubricating functions .It can be used as steablizier and defoamer,can also be mixed with other Surfactant. In beverage,Ice-cream, cream produciton, Adding span 60 can effectively suppress or even eliminate bubbles, It can improve the steablization, And it will not affect the taste of the product. 3. In the production process of cakes,Addding span 60 can Foam the cake. By generating bubbles to make the cake fluffy and larger, allowing water and oil to better blend into the cake.