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Product name:Sorbitan Monostearate
CAS No.:1338-41-6
Molecular weight:430.62
Product form:Light milky white to pale yellow powder
Grade:FDA, FCC IV
Packaging specifications:25KG/bag
Features and Advantages
| ltems | Specification |
| Acid Value (KOH, mg/g) | ≤3.0 |
| Melting Point (℃) | 54-57 |
| Saponification value (KOH, mg/g) | 147-157 |
| Moisture (wt%) | ≤1.5 |
| Arseric (As, mg/kg ) | ≤3.0 |
| Lead (Pb, mg/kg) | ≤2.0 |
| Heavy Metal (mg/kg) | ≤5.0 |
Product Application
Sorbitan monostearate is primarily used as an emulsifier to keep water and oils mixed.
Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic sufacetant with emulsifying, dispersing, and wetting properties.
| Application range | Function | Addition ratio |
| Dry yeast | Act as the carrierof active yeast.Promote dry yeast shape and maintain the bio-activity after hydration. | 10%-15% of water, 1 % of dry yeast. |
| Margarine | Maintain fine and stable water-oil dispersion.lmprove plasticity.Prevents splashing during frying. | 1-1.5%. |
| Shortening | Adjust oil crystal.Improve stability and whipping strength. | 1-1.5%. |
| Whipping cream | Shorten whipping time.lmprove foam volume andstructure.Create a nice and stiff foams. | 0.2-0.5%, usually with DMG and PGE |
| Protein beverage | Prevent delamination and sedimentation.Provide smooth mouth feel. | 0.3-0.696, usually with DMG |
| Coffee-mate | Give a more uniform fat globule size distribution resultingin.Improve whitening effect and dissolve in water well. | 0.5-1% of oil and fat, usually with DMG |
| Cake emulsifer | Enlarge cake volume.lmprove cake texture and pastestability.Prolong shelf life. | 3-5%,usually with DMG,SMS and PGMS. |
| Cake | Enlarge cake volume. lmprove cake texture.Prolong shelf life. | 0.5% of flour, usually using cake gel directly. |
| Bread and pastry | Enlarge volume and improve texture. | 0.3% offlour, usually using mixed emulsifiedoils and fats. |
| Confections and chocolate | Improve oils and fat dispersion.Decrease syrup viscosity.Adjusts crystallization of confections. | 0.3-1%, usually with Tween 60 |
| lce cream | Promote emulsifying if dairy fat.Prevent thick ice crystal.Improve mouth feel and shape retention.Increase bulging rate | 0.1-0.3%, usually with DMG. |
| Modified milk | Promote dispersing of fats.Prevent delamination. | 0.1-0.3%. |
| Solid drinks | Improves water-solubility.Strengthens whitening. | 0.2-0.3%. |
Safety and protection
Store in a tightly closed container in a cool and dry area. Avoid excessive light.12 months if stored properly.