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E496
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Sorbitan trioleatEmulsifiers, Stabilisers
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Description
Sorbitan trioleat is a polysorbateAn oily liquid derived from sorbitol, esterified with fatty acids. that is derived from the mixture of partial tri-estersAn organic compound made by replacing the hydrogen of an acid by an alkyl or other organic group. of sorbitol, and its mono- and dianhydrides with oleic acid A chemical substance that is corrosive or sour-tasting and has a pH of less than 7.0.- a normal fatty acid derived from plant or animal origin. This produces an amber-coloured oily viscousThe property of a substance in regards to it's stickiness, thickness and fluidity. liquid, or a hard waxy solid with a slight odourA distictive smell that may be either pleasant or unpleasant., or light cream to tan beads or flakes. All the products are dispersible in warm water, and then used as an emulsifierUsed in food to maintain a uniform mixture between two or more unblendable mixutres. For example a mixture of oil and water. This is achieved by having one end of the emulsifier molecule soluble in water and the other end soluble in fats and oils., and stabiliserGives food a firmer texture by preventing the breakdown of emulsions in food. in foods.
Common Uses
Not known.
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