E492 Sorbitan Tri Stearate (STS) – 25 KG

E492 Sorbitan Tri Stearate (STS) is a versatile emulsifier widely used in the food industry. It has functions such as increasing the stability of mixtures containing water and oil, improving texture and preventing segregation. It contributes significantly to improving the quality of products such as chocolate, bakery products, margarine and confectionery.

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Product Features

• Product Name: Sorbitan Tri Stearate (E492)
• Class: Emulsifier
• Appearance: Cream-yellowish bead solid, with a light characteristic odor.
• Solubility: Insoluble in cold water, ethanol and methanol, but decomposable in oils and liquids.
• Packaging: 25 kg kraft bag.
• Storage: Store in a cool (<25°C) and dry place.

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E492 Sorbitan Tri Stearate (STS) Applications and Advantages

1. Bakery Products

• Texture Improvement:
  Helps to achieve a softer and smoother texture in cakes, pastries and other baked goods.
• Pore Structure:
  Improves the pore structure within the product and provides a homogeneous distribution.
• Delay Staling:
  Increases the shelf life of baked goods.

2. Chocolate and Confectionery

• Texture and Fluidity:
  Provides a smooth texture by preventing unwanted thickening in chocolate. Improves mouthfeel in confectionery products.
• Homogeneous Dispersion:
  Improves product stability by ensuring uniform distribution of the oil phase.

3. Margarine and spreads

• Emulsification:
  Forms a homogeneous structure by stabilizing oil and water components. Contributes to obtaining the desired consistency in margarine and spreadable products.

4. Milk and Dairy Products

• Texture Stability:
  Provides consistency and taste improvement by creating a stable structure in milk and cream mixtures.
• Ice Cream and Desserts:
  It offers a creamier and smoother texture, preserving the quality of the product during freeze-thaw processes.

5. Processed Foods and Sweets

• Stabilization:
  Prevents the separation of oil-water mixture in salad dressings, liquid mixtures and jellies.
• Taste and Appearance:
  Improves the texture of the products and provides a more aesthetic and delicious result.

6. Food Supplements and Sugar-based Products

• Stability and Shelf Life:
  Provides homogeneous distribution and long-term stability in desserts, jellies and confectionery.

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Technical Advantages

1. Emulsification: Provides homogeneity by stabilizing water and oil mixtures.
2. Texture Improvement: Creates a smoother and more pleasant mouthfeel in products such as chocolate and baked goods.
3. Increased Stability: Stabilizes the texture of products such as margarine, cream and sauces.
4. Shelf Life Extension: Preserves the freshness of food products by preventing staling.
5. Easy to Use: Optimizes production processes with a wide range of applications.

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Amount of Use and Dosage

• Amount of Use: Determined by the applicator depending on the product and area of use. The optimum dosage should be adjusted according to the product formulation and the final product.
• Application Method: It can be easily applied by mixing with other components in production processes.

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Storage and Shelf Life

• Storage Conditions: It should be stored in its original packaging in a cool and dry place. It is recommended to keep away from light and moisture.
• Shelf Life: Maintains its effect for a long time under appropriate storage conditions.

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E492 Sorbitan Tri Stearate (STS): Versatile and Effective Emulsifier

E492 Sorbitan Tri Stearate is one of the high performance emulsifiers in the food industry. It offers a wide range of applications from bakery products to chocolate, dairy products to processed foods. Thanks to its properties such as homogeneity, texture improvement and stability, it facilitates production processes and improves the quality of final products.

For more information and to discover other emulsifier products, please visit our Bakery Emulsifiers category.