Emulsifier S-65
Product Name: Span-65
Synonyms: Emulsifier S-65; Sorbitan Tristearate
Molecular Formula: C60H114O8
CAS NO.: 26658-19-5
Characteristics:
Yellow waxy solid. HLB value: 2.l. Slightly soluble in isopropanol, tetracarp, xylene.
Quality Standard:
Appearance: Yellow waxy solid
Acid Value (mgKOH/g)≤15
Saponification Value (mgKOH/g)170~190
Hydroxyl Value (mgKOH/g)60~80
Water (%)≤1.5
Melting point (ºC)533
Usage:
Mainly used in medicine, cosmetics, textiles as emulsifier, stabilizer, thickener, lubricant, emulsifier for oil field etc.
Package and Storage:
In 25KGs woven bag. Handle with care; stored in cool, dry and draughty place, shelf life is 2 yrs. It can still be used if qualified after re-check.
Friday, April 17, 2009
Emulsifier S-60; Sorbitan Monostearate
Emulsifier S-60
Product Name: Span-60
Synonyms: Emulsifier S-60; Sorbitan Monostearate
Molecular Formula: C24H46O6
CAS NO.: 1338-41-6
Characteristics:
Brownish yellow wax or beige flakes. Soluble in hot ethanol, benzene, hot oil, slightly soluble in ether, petroleum ether. It is water/oil type emulsifier. HLB value: 4.7.
Quality Standard:
Appearance: Brownish yellow wax or beige flake
Acid Value (mgKOH/g)≤7
Saponification Value (mgKOH/g)135~155
Hydroxyl Value (mgKOH/g)230~270
Water (%)≤1.5
Melting point (ºC)52±3
Usage:
Mainly used as anti-static agent, emulsifier and stabilizer in medicine, cosmetics, food, pesticide, coatings, plastic, textiles industries.
Package and Storage:
In 25KGs woven bag. Handle with care; stored in cool, dry and draughty place, shelf life is 2 yrs. It can still be used if qualified after re-check.
Product Name: Span-60
Synonyms: Emulsifier S-60; Sorbitan Monostearate
Molecular Formula: C24H46O6
CAS NO.: 1338-41-6
Characteristics:
Brownish yellow wax or beige flakes. Soluble in hot ethanol, benzene, hot oil, slightly soluble in ether, petroleum ether. It is water/oil type emulsifier. HLB value: 4.7.
Quality Standard:
Appearance: Brownish yellow wax or beige flake
Acid Value (mgKOH/g)≤7
Saponification Value (mgKOH/g)135~155
Hydroxyl Value (mgKOH/g)230~270
Water (%)≤1.5
Melting point (ºC)52±3
Usage:
Mainly used as anti-static agent, emulsifier and stabilizer in medicine, cosmetics, food, pesticide, coatings, plastic, textiles industries.
Package and Storage:
In 25KGs woven bag. Handle with care; stored in cool, dry and draughty place, shelf life is 2 yrs. It can still be used if qualified after re-check.
Glyceryl Monostearate (GMS)
Glyceryl Monostearate (GMS)
Description:
Ivory white powder or lamellar solid.
Functional uses:
It is usually as the additive in candy, ice cream, cake, and bread, which has the functions to emulsify, disperse, anti-forth, bulge, anti-starch, improve preservation, protect fresh and control the lipid to agglutinate in the food.
1. It is used in chocolate, candy and ice cream to avoid the sand surge to crystallize and prevent the separations between oil and water. It can increase the shine and the exquisite feeling.
2. To make the emulsion stable in butterine.
3. Increase emulsification in creamy sweet and galactosidase.
4. It is used in bread to improve the construction of tissue, augment storage life and increase the soft feeling and pliability.
Solubility:
Dispersive in hot water, soluble in ethanol or hot oil and fat. HLB = 3.6-4.2.
Technical index:
Acid value (mgKOH/g) ≤2.5
Iodine value (gI2/100g) ≤3.0
Freezing point ºC ≥53
Heavy metals (calculated by Pb)% ≤0.0005
Arsenic (calculated by As)% ≤0.0001
Iron (Fe)% ≤0.002
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Storage and transportation:
Seal and storage in the low temperature, dry, cool and well-ventilated place, in order to prevent to absorb damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 1 year.
Description:
Ivory white powder or lamellar solid.
Functional uses:
It is usually as the additive in candy, ice cream, cake, and bread, which has the functions to emulsify, disperse, anti-forth, bulge, anti-starch, improve preservation, protect fresh and control the lipid to agglutinate in the food.
1. It is used in chocolate, candy and ice cream to avoid the sand surge to crystallize and prevent the separations between oil and water. It can increase the shine and the exquisite feeling.
2. To make the emulsion stable in butterine.
3. Increase emulsification in creamy sweet and galactosidase.
4. It is used in bread to improve the construction of tissue, augment storage life and increase the soft feeling and pliability.
Solubility:
Dispersive in hot water, soluble in ethanol or hot oil and fat. HLB = 3.6-4.2.
Technical index:
Acid value (mgKOH/g) ≤2.5
Iodine value (gI2/100g) ≤3.0
Freezing point ºC ≥53
Heavy metals (calculated by Pb)% ≤0.0005
Arsenic (calculated by As)% ≤0.0001
Iron (Fe)% ≤0.002
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Storage and transportation:
Seal and storage in the low temperature, dry, cool and well-ventilated place, in order to prevent to absorb damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 1 year.
Glyceryl monolaurate (GML)
Glyceryl monolaurate (GML)
Description:
Ivory white powder or lamellar solid.
Functional uses:
1. Because the GML exists in crude latex, having the ability of resist pathogenic microbe inflection, extensively be applied in the infant milk powder, rice flour etc.
2. It is used in baked product extensively, having the function for increase the quality of rice and flour production.
3. It is a kind of broad spectrum antibiotic, which is safe, efficient and extensive. It can inhibit some kinds of virus and a lot of bacteria and bioplasm. And the PH value won't affect the efficiency of antisepsis. GML is better than pentadiene carboxylic acid, benzene carboxylic acid and P-hydroxy benzoic acid ester.
4. It is used as an emulsifier in sanitarian foods and other foods such as bread, cake, streamed bread and moon-cake.
5. It is used in meat product, dairy product and fruit and vegetable for make the time of preservation longer.
Solubility:
Dispersive in hot water, soluble in ethanol or hot oil and fat.
Specifications:
Acid value (mgKOH/g) ≤2.0
Saponification value(mgKOH/g) 190_210
Heavy metals (calculated by Pb)% ≤0.001
Arsenic (calculated by As)% ≤0.0003
Water% ≤2.0
Operation method and use level:
1. Mixes with flour and uses symmetrical. The effect is better if adds the product to the six times of warm water which the temperature is about 60ºC first and make them became a kind of paste, then mixes with flour pro rate.
2. The proposal of append: 0.2-0.5% (account with the amount of flour)
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Description:
Ivory white powder or lamellar solid.
Functional uses:
1. Because the GML exists in crude latex, having the ability of resist pathogenic microbe inflection, extensively be applied in the infant milk powder, rice flour etc.
2. It is used in baked product extensively, having the function for increase the quality of rice and flour production.
3. It is a kind of broad spectrum antibiotic, which is safe, efficient and extensive. It can inhibit some kinds of virus and a lot of bacteria and bioplasm. And the PH value won't affect the efficiency of antisepsis. GML is better than pentadiene carboxylic acid, benzene carboxylic acid and P-hydroxy benzoic acid ester.
4. It is used as an emulsifier in sanitarian foods and other foods such as bread, cake, streamed bread and moon-cake.
5. It is used in meat product, dairy product and fruit and vegetable for make the time of preservation longer.
Solubility:
Dispersive in hot water, soluble in ethanol or hot oil and fat.
Specifications:
Acid value (mgKOH/g) ≤2.0
Saponification value(mgKOH/g) 190_210
Heavy metals (calculated by Pb)% ≤0.001
Arsenic (calculated by As)% ≤0.0003
Water% ≤2.0
Operation method and use level:
1. Mixes with flour and uses symmetrical. The effect is better if adds the product to the six times of warm water which the temperature is about 60ºC first and make them became a kind of paste, then mixes with flour pro rate.
2. The proposal of append: 0.2-0.5% (account with the amount of flour)
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Diacetyl Tartaric Acid Esters of Mono Diglycerides (DATEM)
Diacetyl Tartaric Acid Esters of Mono Diglycerides (DATEM)
Description:
Ivory white powder or particle solid.
Functional uses:
It is usually used as the additive in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder, and has the functions to emulsify, increase stabilization, improve preservation, protect fresh etc.
1. Strengthen the toughness, elasticity of dough, enlarge the physical volume of the bread. Improve the structure of tissue, prolong shelf life and increase the soft feeling and pliability.
2. Complex compound can be formed by starch and DATEM to avoid starch from swelling and losing.
3. It is used as the emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water.
4. It is used in butter to make the taste better.
Solubility:
Dispersive in hot water, soluble in oil and fat, or some kinds of organic dissolvent such as carbinol, acetone, propanediol etc.
Technical index:
Acid value(mgKOH/g) 62_76
Saponification value (mgKOH/g) 380_425
Heavy metals (calculated by Pb)% ≤0.0010
Arsenic (Calculated by As)% ≤0.0003
Operation method and use level:
Adding DATEM to the water which temperature is above 70ºC and mixing them well or mix DATEM in the flour for use. The suggestion maximum of vegetable oil powder: 5.0%; The suggestion maximum of hydrogenated vegetable oil, butter, cake and bread: 10g/kg.
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Storage and transportation:
Seal and store in the low temperature, dry, cool and well-ventilated place, in order to prevent to be damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months.
Description:
Ivory white powder or particle solid.
Functional uses:
It is usually used as the additive in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder, and has the functions to emulsify, increase stabilization, improve preservation, protect fresh etc.
1. Strengthen the toughness, elasticity of dough, enlarge the physical volume of the bread. Improve the structure of tissue, prolong shelf life and increase the soft feeling and pliability.
2. Complex compound can be formed by starch and DATEM to avoid starch from swelling and losing.
3. It is used as the emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water.
4. It is used in butter to make the taste better.
Solubility:
Dispersive in hot water, soluble in oil and fat, or some kinds of organic dissolvent such as carbinol, acetone, propanediol etc.
Technical index:
Acid value(mgKOH/g) 62_76
Saponification value (mgKOH/g) 380_425
Heavy metals (calculated by Pb)% ≤0.0010
Arsenic (Calculated by As)% ≤0.0003
Operation method and use level:
Adding DATEM to the water which temperature is above 70ºC and mixing them well or mix DATEM in the flour for use. The suggestion maximum of vegetable oil powder: 5.0%; The suggestion maximum of hydrogenated vegetable oil, butter, cake and bread: 10g/kg.
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Storage and transportation:
Seal and store in the low temperature, dry, cool and well-ventilated place, in order to prevent to be damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months.
Polyglycerol Esters of Fatty Acids (PGE)
Polyglycerol Esters of Fatty Acids (PGE)
Description:
Straw yellow powder or lamellar solid.
Functional uses:
It has the properties which are anti-high temperature and acid fastness. It is kind of hydrophilic glyceryl monostearate. It has high HLB and better emulsification. The ability of TGMS is better than glyceryl monostearate.
It is used as emulsifier, penetrant, stabilizer, quick-dissolving agent, antistaling agent, wetting agent, dispersing agent in ice cream, rice and flour, baked products, sweets, dairy products, and meat.
Solubility:
Dispersive in hot water. Soluble in organic dissolvent such as ethanol or lipid.
Technical index:
Iodine value (gI2/100g) ≤3.0
Acid value (mgKOH/g) ≤5.0
Sulfate ash % ≤1.0
Saponification value(mgKOH/g) 120_135
Heavy metals (calculated by Pb)% ≤0.001
Arsenic (calculated by As) % ≤0.0003
Melting point(ºC) 53_58
Operation method and Use level:
Add PGFE to the water which temperature is above 70ºC and mix them sufficient or mix PGFE in the flour for use. The suggestion of maximum in bread and cake: 0.1g/kg. The suggestion of maximum in ice cream: 3g/kg.
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Storage and transportation:
Seal and storage in the low temperature, dry, cool and well-ventilated place, in order to prevent to absorb damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months.
Description:
Straw yellow powder or lamellar solid.
Functional uses:
It has the properties which are anti-high temperature and acid fastness. It is kind of hydrophilic glyceryl monostearate. It has high HLB and better emulsification. The ability of TGMS is better than glyceryl monostearate.
It is used as emulsifier, penetrant, stabilizer, quick-dissolving agent, antistaling agent, wetting agent, dispersing agent in ice cream, rice and flour, baked products, sweets, dairy products, and meat.
Solubility:
Dispersive in hot water. Soluble in organic dissolvent such as ethanol or lipid.
Technical index:
Iodine value (gI2/100g) ≤3.0
Acid value (mgKOH/g) ≤5.0
Sulfate ash % ≤1.0
Saponification value(mgKOH/g) 120_135
Heavy metals (calculated by Pb)% ≤0.001
Arsenic (calculated by As) % ≤0.0003
Melting point(ºC) 53_58
Operation method and Use level:
Add PGFE to the water which temperature is above 70ºC and mix them sufficient or mix PGFE in the flour for use. The suggestion of maximum in bread and cake: 0.1g/kg. The suggestion of maximum in ice cream: 3g/kg.
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Storage and transportation:
Seal and storage in the low temperature, dry, cool and well-ventilated place, in order to prevent to absorb damp and become agglomeration. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months.
Calcium Stearoyl Lactylate (CSL)
Calcium Stearoyl Lactylate (CSL)
Description:
Ivory white powder or lamellar solid.
Functional uses:
It has the functions to increase toughness, emulsify, improve preservation, keep fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoid the surface to split up and prevent the filling to leak.
Solubility:
Dispersive in hot water, or soluble in hot oil and fat.
Technical index:
Acid value(mgKOH/g) 50-86
Ester value(mgKOK/g) 125-164
Heavy metals (calculated by Pb)% ≤0.001
Arsenic (calculated by As)% ≤0.0003
Operation method and use level:
1. Mix with flour directly and use symmetrical.
2. The proposal of use content append: 0.2-0.5% (account with the amount of flour)
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Storage and transportation:
Seal and storage in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months
Description:
Ivory white powder or lamellar solid.
Functional uses:
It has the functions to increase toughness, emulsify, improve preservation, keep fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoid the surface to split up and prevent the filling to leak.
Solubility:
Dispersive in hot water, or soluble in hot oil and fat.
Technical index:
Acid value(mgKOH/g) 50-86
Ester value(mgKOK/g) 125-164
Heavy metals (calculated by Pb)% ≤0.001
Arsenic (calculated by As)% ≤0.0003
Operation method and use level:
1. Mix with flour directly and use symmetrical.
2. The proposal of use content append: 0.2-0.5% (account with the amount of flour)
Packing:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).
Storage and transportation:
Seal and storage in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The shelf life is 18 months
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