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Span 20 CAS No.: 1338-39-2

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ChemicalCAS is a China manufacturer and supplier of Span 20 CAS No.: 1338-39-2, 98.0%MIN purity. As a direct factory supply, we guarantee competitive price, stable quality, regular supply and technology support. Purchase from us, Relax yourself. If you need to buy Span 20 CAS No.: 1338-39-2 with professional service, please feel free to contact sales@tnjchem.com


  • CAS Number: 1338-39-2
  • Molecular Formula: C18H34O6
  • Quality Standard: 99.0%min. purity
  • Packing mode: 200kg plastic or Iron drumor as per request
  • FOB Price: $0-20/kg
  • TDS & MSDS: Please send inquiry
  • Product Detail

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    Product Tags

    Commodity name: Span 20/Sorbitan monolaurate
    Item No.: TNJ02808
    Alias: Emulsifier S-20
    CAS No.: 1338-39-2
    Specification: 99.0%+
    Supplier & Manufacturer: TNJ Chemical
    Factory location: Hefei China
    Price range: $0-20/kg FOB China
    Purchase MOQ: 200kg
    Inquiry email: sales@tnjchem.com
     
     
    Brief Discription
    Span 20, Sorbitan monolaurate, CAS 1338-39-2 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.
     
     
    Function & Applications
    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.
     
     
    Technical 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 
     
     
    Packing, Storage & Handling
    200kg plastic or Iron drum; 16000kg per 20"FCL.
    Please refer to MSDS for storage and handling.

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