Product Specifications
Trademark Name : Ariaspan 60
Product Introduction
Ariaspan 60 contains 100 % active agent.
Application
It is usually used in instant dry yeast, fat and oil emulsions, desserts, food supplements, cakes, margarine , coffee whiteners, etc .
The following are its main uses and functions in food :
Dry Yeast: Retains moisture, extends the shelf life ( durability ) of dry yeast, and helps rehydrate yeast cells before mixing with other dough ingredients. In ice cream: it enhances the emulsification of dairy fat and prevents the formation of ice crystals. In margarine : Improves the stability of emulsion. In whipped cream: improves the volume of the foam and contributes to a good and firm foam. In bread and cake: increasing the volume of bread and improving the texture of bread and cake. In confectionery and chocolate: stabilizes the emulsion of oils and fats.
Property
Ariaspan 60 , as an emulsifier usually alongwith Poly Sorbats, is used to maintain emulsions of water-oil mixtures in many food products.
Specifications Table
| Row | Property | Acceptable range |
|---|---|---|
| 1 | Identification | Comply with USP |
| 2 | Assay | Comply with USP |
| 3 | Residue on Ignition | Max 0.5 |
| 4 | Acid Value | Max 10 – mg KOH/g |
| 5 | Hydroxyl Value | 235-260- mg KOH/g |
| 6 | Water Determination | Max 1.5 |
| 7 | Saponification Value | 147-157 – mg KOH/g |