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Khoom npe:Sorbitan Monostearate
CAS Tsis .:1338-41-6
Lub cev nyhav:430.62
Khoom siv:Lub teeb milky dawb rau daj ntseg daj hmoov
qib:FDA, FCC IV
Packing specifications:25KG / hnab
Ntaus thiab Txiaj Ntsim
| lms | specification |
| Acid Value (KOH, mg/g) | ≤3.0 |
| Melting Point (℃) | 54-57 |
| Saponification tus nqi (KOH, mg/g) | 147-157 |
| Moisture (wt%) | ≤1.5 |
| Arseric (As, mg/kg) | ≤3.0 |
| Lead (Pb, mg/kg) | ≤2.0 |
| Heavy Hlau (mg / kg) | ≤5.0 |
khoom Daim Ntawv Thov
Sorbitan monostearate feem ntau yog siv los ua emulsifier kom dej thiab roj sib xyaw.
Sorbitan monostearate yog siv nyob rau hauv kev tsim khoom noj khoom haus thiab kev kho mob cov khoom thiab yog ib tug non-ionic sufacetant nrog emulsifying, dispersing, thiab wetting zog.
| Daim ntawv thov ntau | muaj nuj nqi | Ntxiv piv |
| Qhuav poov xab | Ua raws li cov cab kuj ntawm cov poov xab nquag. Txhawb cov poov xab qhuav thiab tswj cov dej ua haujlwm tom qab dej. | 10% -15% dej, 1% ntawm poov xab qhuav. |
| Margarine | Ua kom zoo thiab ruaj khov dej-roj dispersion.lmprove plasticity.Prevents splashing thaum kib. | 1-1.5%. |
| Ua kom luv | Kho cov roj siv lead ua. Txhim kho kev ruaj khov thiab nplawm lub zog. | 1-1.5%. |
| Nplawg lee | Shorten whipping time.lmprove foam ntim andstructure.Tsim ua npuas ncauj zoo thiab tawv. | 0.2-0.5%, feem ntau nrog DMG thiab PGE |
| Protein dej haus | Tiv thaiv delamination thiab sedimentation.Muab lub qhov ncauj du. | 0.3-0.696, feem ntau nrog DMG |
| Coffee-phooj ywg | Muab lub cev muaj roj ntau dua globule loj faib ua rau hauv.Txhim kho cov nyhuv whitening thiab yaj hauv dej zoo. | 0.5-1% ntawm cov roj thiab roj, feem ntau nrog DMG |
| Ncuav mog qab zib emulsifer | Txhim kho lub ncuav mog qab zib ntim.lmprove ncuav mog qab zib zoo nkauj thiab pastestability.Ua lub neej txee. | 3-5%, feem ntau nrog DMG, SMS thiab PGMS. |
| Ncuav mog qab zib | Loj lub ncuav mog qab zib. lmprove ncuav mog qab zib kev ntxhib los mos.Ua lub neej txee. | 0.5% ntawm hmoov, feem ntau yog siv ncuav mog qab zib gel ncaj qha. |
| Khoom qab zib thiab pastry | Loj ntim thiab txhim kho kev ntxhib los mos. | 0.3% ntawm cov hmoov nplej, feem ntau yog siv cov khoom sib xyaw emulsifiedoils thiab rog. |
| Confections thiab chocolate | Txhim kho cov roj thiab cov roj dispersion.Txuag syrup viscosity.Adjusts crystallization ntawm confections. | 0.3-1%, feem ntau nrog Tween 60 |
| lce qaub | Txhawb nqa emulsifying yog cov khoom noj muaj roj. Tiv thaiv cov dej khov nab kuab tuab. Txhim kho lub qhov ncauj zoo thiab zoo khaws cia.Ua kom bulging tus nqi | 0.1-0.3%, feem ntau nrog DMG. |
| Hloov cov mis nyuj | Txhawb kev tawg ntawm cov rog.Cia li delamination. | 0.1-0.3%. |
| Cov dej haus | Txhim kho dej-solubility.Strengthes whitening. | 0.2-0.3%. |
Kev nyab xeeb thiab kev tiv thaiv
Khaws rau hauv lub thawv kaw nruj nreem nyob rau hauv qhov chaw txias thiab qhuav. Tsis txhob pom lub teeb ntau dhau.12 lub hlis yog tias khaws cia zoo.