Sorbitan Monostearate(SMS) E491
Sorbitan Monostearate SMS is a sorbitan esters for use as a wetter, emulsifier, emulsifier O/W, and emulsifier W/O. It is part of a broad range of ester materials including sorbitan esters, mono and diglycerides, and polyoxyethylene sorbitol esters. These nonionic surfactants can function as emulsifiers, detergents, spreading or dispersing agents. Sorbitan monostearate e491 is widely used in personal care and approved naturally by Ecocert. E491 emulsifier is used for its excellent emulsification properties in personal care, industrial cleaning, fiber finish, crop protection, water treatment, paints and coatings, lubricants, and other industrial applications.
Product Details:
| ● Appearance: ivory powder | ● Place Orign: China |
| ● EEC No.: E491 | ● CAS No.: 1338-41-6 |
| ● Code: SMS | ● Formula: C24H46O6 |
| ● Shelf Life: 12 month if stored properly | |
| ● Certification: FSSC22000/ISO9001/HALAL/KOSHER | |
Payment & Shiping Terms:
- Minimum Quantity: 1MT
- Packaging Details: 25kg/bag,PE inner bag
- Delivery Time: 10-15 days
- Payment Term: T/T
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 |
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.
| 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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