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1338-43-8 Span 80
High quality emulsifier Span 80 CAS 1338-43-8
  • CAS No.:

    1338-43-8
  • Molecular Formula:

    C24H44O6
  • Quality Standard:

    Industry/Food/Pharm
  • Packing:

    200kg/plastic or Iron drum
  • Mininmum Order:

    25kg

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  • Product Details

Span 80 is light yellow viscose oily liquid. Span 80 is insoluble in water and soluble in organic solvents. It is water/oil type emulsifier, which can be mixed with emulsifier S60 and emulsifier T60. HLB: 4.3. Span 80 is used as emulsifier, solubilizer, stabilizer, softener, anti-static agent etc. suitable for medicine, cosmetics, textiles, paints etc.

 

Specification 

Spec       Appearance                Hydroxyl value (mgKOH/g )  Saponification value(mgKOH/g )     Acid (mgKOH/g)

S-20    amber viscous liquid                330~360                                160 175                                     ≤8 
S-40    small yellow wax solid             255~290                                140~150                                   ≤8 
S-60    small yellow wax solid             240~270                                135~155                                   ≤8 
S-80    amber viscous oil substance   190~220                                 140~160                                  ≤10 
S-85    yellow oil liquid                        60~80                                    165~185                                   ≤15 


Application 

1. Dry yeast: Acts as the carrier of active yeast. Promotes dry yeast shape and maintains the bio-activity after hydration.

2. Margarine: Maintains fine and stable water-oil dispersion.Improves plasticity.Prevents splashing during frying.

3. Shortening: Adjusts oil crystal.Improves stability and whipping strength

4. Whipping cream: shortens whipping time.Improves foam volume and structure.Creates a nice and stiff foams.

5. Coffee-mate: Gives a more uniform fat globule size distribution resulting in improved whitening effect and dissloves in whater well.

6. Cake emulsifier: Enlarges cake volume.Improves cake texture and paste stability.Prolongs shelf life.

7. Cake: Enlarges cake volume.Improves cake texture.Prolongs shelf life.

8. Ice cream: Promotes emulsifying if dairy fat.Prevents thick ice crystal.Improves mouth feel and shape retention. Increases bulging rate

9. Confections and chocolate: Improves oils and fat dispersion.Decreases cyrup viscosity and adjusts crystallization of confections.

10. Span 20 40 60 80: Used as W/O emulsion explosive, preparation agent of textile, emulgator of artesian well weighted mud and producing of food and cosmetic, dispersant in beaded paint, stabilizer of itanium dioxide, insecticide, wetting agent and emulgator in pesticide, cosolvent of oil production, antirust of slushing oil, lubricant and softening agent of textile and leather.


Packing

200kg plastic or Iron drum; 16000kg per 20"FCL.

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