Food Ingredient Emulsifier E495 Sorbitan Monopalmitate Span 40 CAS 26266-57-9

• Customization: Available
• CAS No.: 26266-57-9
• Formula: C22h42o6
• Model NO.: food/cosmetic grade
• EINECS: 247-568-8
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Span
• Resource: Chemosynthesis
• Stock: Available
• Specification: /
• Trademark: UBC
• Origin: China
• Production Capacity: 10000mt/Year

Product Description

 

Span

Product Description

We're the top manufacturer, supplier and exporter of food additives and ingredients in China.

Feel free to contact me if you need emulsifying solution, or more business support. 
 

Span 20	E493	Sorbitan Monolaurate	CAS 1338-39-2
Span 40	E495	Sorbitan Monopalmitate	CAS 26266-57-9
Span 60	E491	Sorbitan monostearate	CAS 1338-41-6
Span 65	E492	Sorbitan Tristearate	CAS 26658-19-5
Span 80	E494	Sorbitan Monooleate	CAS 1338-43-8

 

 

Our Food Emulsifier List
DMG	Distilled Monoglycerides
GMS	Glyceryl Monostearate
GML	Glyceryl Monolaurate
GMC	Capryl Monoglyceride
ODO	Octyl and Decyl Glycerate
DATEM	Diacetyl Tartaric Acid Esters of Mono- and Diglycerides
ACETEM	Acetylated Mono- and Diglycerides
LACTEM	Lactic Acid Esters of Mono- and Diglycerides
CITREM	Citric Acid Esters of Mono- and Diglycerides
SMG	Succinylated Mono- and Diglycerides
PGE	Polyglycerol Esters of Fatty Acids
PGPR	Polyglycerol Polyricinoleate
SSL	Sodium Stearoyl Lactylate
CSL	Calcium Stearoyl Lactylate
CSL-SSL	Calcium Sodium Stearoyl Lactylate
Span 20/40/60/65/80	Sorbitan Esters
Tween 20/40/60/65/80	Polysorbate

 

Application

Besides its cosmetic application, the main use of span is in food industry.

Span is used as an emulsifier, commonly together with polysorbates to keep water and oil mixed in many food products.

It is commonly used in instant dry yeast, fat and oil emulsions, desserts, food supplements, cake, spread, margarine, coffee whiteners, and so on.
 

The following are its main uses and functions in food:

Dry yeast: maintain the moisture, increase the shelf life of dry yeast, and help the rehydration of yeast cells before blended with other dough ingredients.

Ice cream: promote emulsifying of dairy fat, prevent the formation of ice crystals, and improve the mouthfeel. 

Margarine: improve emulsion stability and reduce sandiness. 

Whipping cream: improve foam volume and contribute to a nice and stiff foam.

Bread & Cake: increase the loaf volume and improve the texture of bread and cake.

Confections and chocolate: stabilize the emulsion of oils and fats.
 

 

Company Profile

 

1. Established: 2009

2. Main product:  Food ingredients & additives

3. Location: Office in Hangzhou, China;  Preservative & Flavoring agents factories in Shandong and Shanghai.

4. Main market: Middle East, Middle Asia, South-east Asia, Africa

5. Certificate: ISO, KOSHER, HALAL, SGS and more

    Employees: 51-100

    R&D staffs: 5-10

    Factory Size: 5,000-10,000 square meters