+982191002333

S-60

Last Modified : 2024-12-14

Use Case :

Bakery Products: S-60 is used in cakes and breads to improve consistency and create a soft, moist texture.
Frozen Desserts: S-60 is employed in frozen desserts and ice creams to prevent the formation of ice crystals and improve texture.
Fatty and Creamy Products: It is used in creams and margarines to maintain uniformity and prevent separation of fat and water phases.

Product Analysis File :

Description :

Sorbitan Monostearate (S-60) is a widely used, non-ionic emulsifier made from fatty acid esters and sorbitol. It is commonly employed in the food and pharmaceutical industries due to its ability to improve texture and provide stability in products. It is particularly useful in the production of bakery products, frozen desserts, and creams.

Need More Information?

Our Support Center Will Help You

Industries using this product :

Key Features and Benefits

Improves Texture and Consistency: S-60 helps enhance the structure and consistency of food products, especially those that require stability and uniformity.
High Thermal Stability: This substance is stable at high temperatures, making it suitable for use in thermal processes.
Shelf Life Extension: As an emulsifier, S-60 contributes to increased stability and shelf life, especially in bakery products and edible creams.

Technical Specifications

Chemical Formula: C24H46O6
Appearance: White powder or oily liquid
Solubility: Insoluble in water and soluble in fats
Storage Conditions: Store in a dry, cool place, away from direct sunlight to maintain product quality.

Frequently Asked Questions (FAQ)

How does S-60 improve the quality of bakery products?
S-60 improves the texture and consistency of dough, providing stability to baked goods and enhancing the final product’s quality.
Is S-60 suitable for frozen products?
Yes, S-60 helps prevent ice crystal formation in frozen desserts and ice creams, resulting in a smooth, uniform texture.

Similar Products

Flavoring Essences

Flavoring essences are concentrated aromatic and flavorful substances derived from natural sources (such as plants, fruits, and spices) or synthesized through artificial compounds. These essences are widely used in the food, beverage, cosmetic, and pharmaceutical industries to impart desirable flavors and aromas to products. They are commonly incorporated into confectioneries, ice creams, cakes, candies, beverages, and personal care products.

Vanilla Powder

Vanilla Powder is a fine, aromatic powder made from natural vanilla beans. It is a highly concentrated form of vanilla flavor and is ideal for use in a wide variety of food applications, including baked goods, beverages, dairy products, and more. Unlike vanilla extract, which is typically liquid, vanilla powder offers an easy to use, mess-free alternative that is especially useful in dry or powdered formulations.

Corn Starch

Corn starch is a fine white powder, odorless and derived from corn kernels. It is widely used in the food, pharmaceutical, and cosmetic industries due to its excellent thickening properties and ability to create smooth, uniform textures in various products. Corn starch serves as a thickener, binder, and stabilizer in a range of applications.

PGPR

Polyglycerol Polyricinoleate (PGPR) is a special emulsifier derived from castor oil and polyglycerol. Due to its high ability to reduce the viscosity of chocolate and fat-based formulations, PGPR has wide applications in the food industry, particularly in chocolate and confectionery production. Along with other emulsifiers, PGPR helps increase homogeneity and improve the flow properties of products.