Instant Dry Yeast Food Grade Emulsifiers Span 60 With Flake - Product

Other Specification : Instant Dry Yeast Food Grade Emulsifiers Span 60 With Flake Description: VIVIDR Span 60 Is Made From Stearic Acid And Sorbitol. Its Widely Used In Instant Dry Yeast, Cake Emulsifying System, Spreading, Margarine, Coffee Whiteners, Whipping Gels, Shortening, And So On. Specification: - - - - | Item | Unit | Specification | 1 | Appearance | | White To Yellow Waxy Beads Or Flake | 3 | Acid Value | Mg KOH/g | 5-10 | 4 | Saponification Value ( | Mg KOH/g | 147-157 | 5 | Hydroxyl Value | Mg KOH/g | 235-260 Or As Request | 6 | Lead(Pb) | Mg/kg | 2 | - - - - Applications: - - - - Application Range | Function | Suggested Dosage | Dry Yeast | Act As Carrier Of The Active Yeast, Promote Dry Yeast Shape And Maintain The Bio-activity After Hydration. | 10-15% Of Water, 1% Of Dry Yeast | Margarine | Imparts Fine And Stable Water Dispersion. Improve Plasticity. Prevent Splashing During Frying. | 1-1.5% | Shortening | Adjust Oil Crystal. Improve Stability And Whipping Strength. | 1-1.5% | Whipping Cream | Shorten Whipping Time. Improve Foam Volume And Structure. Create A Nice And Stiff Foams. | 0.2-0.5%,usually With DMG And PGE | Coffeemate | Give A More Uniform Fat Globule Size Distribution Resulting In Improved Whitening Effect And Disslove In Water Well. | 0.5-1% Of Oil And Fat,usually With DMG | Cake Emulsifier | Enlarge Cake Volume, Improve Cake Texture And Paste Stability. Prolong Shelf Life | 3-5%,usually With DMG, PGE And PGMS | Cake | Enlarge Cake Volume, Improve Cake Texture. Prolong Shelf Life | 0.5% Of Flour, Usually Using Cake Gel Directly | Bread | Enlarge Volume And Improve Texture. |

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