SPAN 85 Sorbitan Trioleate CAS 26266-58-0

Products Details

Hefei TNJ Chemical Industry Co.,Ltd. is the key manufacturer and exporter of SPAN 85 Sorbitan Trioleate CAS 26266-58-0 since from 2010. The production capability for SPAN 85 Sorbitan Trioleate CAS 26266-58-0 is about 1,000 tons per year.. We export regularly to Korea, UAE, Japan, Thailand, Malaysia, Germany etc. The product quality is stable and meet Food, Pharma, Cosmetic and Industrial grade. If you need to buy SPAN 85 Sorbitan Trioleate CAS 26266-58-0, please feel free to contact: Mr. Eric Ba        sales18@tnjchem.com     Properties Sorbitan ester is a lipophilic and nonionic surfactant. It is safe and nontoxic to add it in food as emulsifier.There are various items because of different fatty acids.The HLB value is 1.8~8.6.It can dissolve in polar organic solvents and oils.  
Specification
Name Chemical name Aspect Parameters HLB Value
Acid value(mgKOH/g) Saponification Value(mgKOH/g) Hydroxy Value(mgKOH/g)
S20 sorbitan monolaurate paste ≤7.0 155~170 330~360 8.6
S40 sorbitan monopalmitate bead or powder ≤7.0 140~155 270~305 6.5
S60 sorbitan monostearate bead or powder ≤10.0 147~157 235~260 4.7
S65 sorbitan tristearate bead or powder ≤15.0 176~188 66~80 2.1
S80 sorbitan monooleate oily liquid ≤8.0 145~160 193~210 4.3
S83 sorbitan sesquioleate oily liquid ≤14.0 143~165 182~220 3.7
S85 sorbitan trioleate oily liquid ≤15.0 165~180 60~80 1.8
    Application  1. Dry yeast: Acts as the carrier of active yeast. Promotes dry yeast shape and maintains the bio-activity after hydration. 2. Margarine: Maintains fine and stable water-oil dispersion.Improves plasticity.Prevents splashing during frying. 3. Shortening: Adjusts oil crystal.Improves stability and whipping strength 4. Whipping cream: shortens whipping time.Improves foam volume and structure.Creates a nice and stiff foams. 5. Coffee-mate: Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in whater well. 6. Cake emulsifier: Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life. 7. Cake: Enlarges cake volume.Improves cake texture.Prolongs shelf life. 8. Ice cream: Promotes emulsifying if dairy fat.Prevents thick ice crystal.Improves mouth feel and shape retention. Increases bulging rate 9. Confections and chocolate: Improves oils and fat dispersion.Decreases cyrup viscosity and adjusts crystallization of confections. 10. Span 20 40 60 80: Used as W/O emulsion explosive, preparation agent of textile, emulgator of artesian well weighted mud and producing of food and cosmetic, dispersant in beaded paint, stabilizer of itanium dioxide, insecticide, wetting agent and emulgator in pesticide, cosolvent of oil production, antirust of slushing oil, lubricant and softening agent of textile and leather.     Packaging Solid 25kg/bag, liquid 200kg/drum.     Storage and transportation Store in cool,dry place in tightly sealed packages,protected from heat and light. Not dangerous goods for transportation.       --------------------------------------------------------------------------------------------------------

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