Characters:
Soluble in oil and a variety of organic solvents, insoluble in cold water, can be dispersed in hot water.
Applications:
This product has strong emulsification, dispersion, wetting properties, is a good thickening agent, lubricants, stabilizers and defoamers.
(1) in bread, cakes and shortening as emulsifier to increase the expansion and prevent aging.
(2) for fats, oils and emulsified fat products, to improve the stability of fat emulsion.
(3) for the ice cream, have the funtion of emulsification, dispersion and stability, and increasing the volume of ice cream.
(4) for chocolate and cocoa products, improve the texture and increase flexibility.
(5) used in dry yeast, flavor drinks, instant coffee, beans and other products.
(6) used infresh fruits to keep fresh.
Technica index:(Refer to GB13481-2010)
Span 60
Appearance
White to yellowish waxen solid
Acid value(as KOH)(mg/g)
≤10.0
Saponification value(as KOH)(mg/g)
147-157
Hydroxyl value(as KOH)(mg/g)
235-260
Water (w/%)
≤ 1.5
fatty acid(w/%)
71-75
polybasic alcohol(w/%)
29.5-33.5
Arsenic (As) (mg/kg)
≤3
plumbum (Pb) (mg/kg)
≤2
Opeartion method:
(1) add it to the water around 60 oC, make it paste form, and then use it in an appropriate proportion.
(2) further processing after it is evenly dissolved with the fat.
Dosage proposals:
The suggestion of maximum in vegetable oil, chocolate, dry yeast: 1.0g/kg. The suggestion of maximum in Ice cream, bread, cakes, biscuits, cream candy: 3.0g/kg. The suggestion of maximum in fruit-based beverages: 0.5g/kg.
Packing:
25kg/carton(5kg/bag*4)
Storage and transportation:
Strictly forbid to become inversion at transport, avoid sun and rain, airproof to store in the cool, dry, and well-ventilated place. The shelf life is 12 months.