Factory Direct SPAN 60 Sorbitan Monostearate CAS 1338-41-6 For Quality Formulations.

TNJ Chemical is the key manufacturer and exporter of SPAN 60 Sorbitan monostearate CAS 1338-41-6 since from 2010. The production capability for SPAN 60 Sorbitan monostearate CAS 1338-41-6 is about 2,200 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 60 Sorbitan monostearate CAS 1338-41-6, 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
Name	Chemical name	Aspect	Acid value(mgKOH/g)	Saponification Value(mgKOH/g)	Hydroxy Value(mgKOH/g)	HLB Value
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. --------------------------------------------------------------------------------------------------------

SPAN 60 Sorbitan monostearate CAS 1338-41-6

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