Sorbitan Monostearate(SMS) E491
CAS #: 1338-41-6
Formula: C24H46O6
Molecular weight: 430.62
Grade: Food Grade
Shelf Life: 12 month if stored properly
Tag : Categories : Food Emulsifiers
Packing
-In 25 kgs net PP/PE bag
-16MT/20’FCL without pallets
Storage and Transportation
-Store in a tightly closed container in a cool and dry area.
-Avoid excessive light.
Specification
| ITEM | SPECIFICATIONS |
| Appearance | Light yellow powder |
| Acid value,mgKOH/g | 5.0-10.0 |
| Saponification value(as KOH),mg/g | 147-157 |
| Hydroxyl Value(as KOH),mg/g | 235-260 |
| Moisture,% | ≤ 1.5 |
| Melting Point,℃ | 54-57 |
| Arsenic(As),ppm | ≤ 3.0 |
| Lead(Pb),ppm | ≤ 2.0 |
| Mercury,ppm | ≤ 1.0 |
| Cadmium,ppm | ≤ 1.0 |
| Heavy metals,ppm | ≤ 10 |
| Total Plate Count (CFU/g) | ≤5000 |
| Yeast and Mould (CFU/g) | ≤500 |
| Coliforms 45℃/g | <0.3 |
| Salmonella: Absent in 25g | Absent |
| Application | Function | Suggested Dosage |
| Dry yeast | Acts as the carrier of active yeast.Promotes dry yeast shape and maintains the bio-activity after hydration. | 10%-15% of water, 1% of dry yeast |
| Margarine | Maintains fine and stable water-oil dispersion. Improves plasticity.Prevents splashing during frying. | 1-1.5% |
| Shortening | Adjusts oil crystal.Improves stability and whipping strength | 1-1.5% |
| Whipping cream | Shortens whipping time.Improves foam volume and structure. Creates a nice and stiff foams. | 0.2-0.5%, usually with DMG and PGE |
| Coffee-mate | Gives a more uniform fat globule size distribution resulting in improved Whitening effect and dissolves in water well. | 0.5-1% of oil and fat, usually with DMG |
| Cake emulsifier | Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life. | 3-5%, usually with DMG, PGE and PGMS |
| Cake | Enlarges cake volume.Improves cake texture. Prolongs shelf life. | 0.5% of flour, usually using cake gel directly |
| Bread | Enlarges volume and improves texture. | 0.3% of flour, usually using mixed emulsified oils and fats |
| Ice cream | Promotes emulsifying if dairy fat.Prevents thick ice crystal.Improves mouth feel and shape retention. Increases bulging rate | 0.1-0.3%, usually with DMG |
| Confections and chocolate | Improves oils and fat dispersion.Decreases syrup viscosity and adjusts Crystallization of confections. | 0.3-1%, usually with Tween 60 |
| Protein beverage | Prevents delamination and sedimentation. Provides smooth mouth feel. | 0.3-0.6%, usually with DMG |
| Solid drinks | Improves water-solubility and strengthens whitening. | 0.2-0.3% |
| Dairy | Promotes fats dispersion and prevents delamination | 0.1-0.3% |
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