Polysorbate 80 (Tween 80) – Food Grade E433

Overview

Chemical Nature

High-purity, non-ionic surfactant and emulsifier derived from polyethoxylated sorbitan and oleic acid.
Appearance & Specs

Yellow viscous liquid | Origin: 100% Vegetable-based
★ Primary Application (Food)

Excellent O/W Stability. Provides superior stability in oil-in-water emulsions. Widely used in ice cream, pickles, and sauces to prevent separation.
Certifications

Kosher & Halal certified.
Key Functions

Emulsifier & Stabilizer.

Molecular Structure

Structural Components

Hydrophilic Segment: Polyoxyethylene chain introduced by ethylene oxide units, ensuring excellent water affinity.

Hydrophobic Moiety: Oleic acid residue (unsaturated fatty acid) which provides lipophilicity and fluidity.

Backbone: Sorbitan (dehydrated sorbitol) bridging the hydrophilic and lipophilic parts.
★ Mechanism of Action

Powerful O/W Emulsifier. The amphiphilic configuration allows Polysorbate 80 to align perfectly at the oil–water interface. It effectively reduces surface tension and stabilizes emulsion droplets, making it a highly efficient emulsifier.

Specifications:

Polysorbate 80 typically appears as a viscous, yellowish liquid. Its extensive ethoxylation results in high hydrophilicity, rendering it readily soluble in water. It has a high HLB value, making it especially well-suited for emulsions with substantial water phases. It also synergizes well with less hydrophilic emulsifiers (e.g., sorbitan esters), enabling fine control over emulsion properties in compound systems.

Test Parameter	Unit	Min Value	Max Value
HLB value	——	15.0
Saponification Value	mgKOH/g	45.0	55.0
Hydroxyl Value	mgKOH/g	65.0	80.0
Acid Value	mgKOH/g	—	2
Moisture Content	%	—	3
Ignition residue	w%	—	0.25
Oxyethylene group	w%	65.0	69.5
Arsenic	mg/kg	—	3
Lead	mg/kg	—	2

Download TDS

Applications:

Ideal Applications
🍦 Ice Cream & Frozen Desserts:
Promotes dryness and shape retention.
Slows down melting.
Ensures a smooth, creamy texture by preventing ice crystal formation.
🍹 Beverages & Functional Drinks:
Acts as a solubilizer for flavors and vitamins.
Stabilizes foam in aerated drinks.
🥗 Sauces, Dressings & Margarine:
Prevents oil-water separation (syneresis).
Maintains a homogenous consistency during storage.
🍞 Bakery & Confectionery:
Improves loaf volume and crumb structure.
Prevents fat bloom in chocolate products.

High HLB Stabilization

With an HLB value of 15.0, it delivers superior oil-in-water emulsification, preventing separation in ice cream and sauces

100% Vegetable-Based

Derived exclusively from corn, palm, or olive sources. Guaranteed free from animal fats (tallow) and microplastics.

Solubility Power

Easily disperses essential oils, vitamins, and flavors into water-based systems for clear, stable beverages.

Certified Purity

Fully complies with FDA, E433, USP, and FCC standards. Kosher and Halal certified for global export.

Scooping smooth homemade ice cream, highlighting improved aeration and creamy texture from Polysorbate 80.

Pouring creamy salad dressing, demonstrating Polysorbate 80 application for preventing oil separation.

Frothy orange beverage showing foam stability and oil solubilization using Polysorbate 80.

storage & package:

Storage:
Store in a cool, dry, and well-ventilated area, away from direct sunlight and sources of heat.
Avoid contact with harmful or incompatible substances. Handle with care during transportation to prevent leakage or contamination.

Transportation:
Transport as a general chemical product, following standard safety and handling procedures.

Package:
Polysorbate 80 is packed in high-quality PE drums with double-seal lids.
Standard packaging sizes include 25kg/drum, 200kg/drum, and 1000kg IBC tote to meet different usage needs.

Polysorbate 80 (Tween 80) – Food Grade E433

Overview

Molecular Structure

Specifications: