Polysorbate 40 (Tween 40) – Food Grade E434

Overview

Chemical Nature

Versatile non-ionic surfactant derived from polyethoxylated sorbitan and palmitic acid.
Appearance & Specs

Yellow liquid | HLB Value: 15.6
★ Primary Application (Food/Bakery)

Texture Improver. Provides excellent high-HLB stability. Essential for improving texture in baked goods and enhancing volume.
Cosmetics Use

Stabilizes cosmetic lotions and creams.
Certifications

100% Vegetable-based & Kosher certified.

Molecular Structure

Structural Components

Hydrophilic Segment: Polyoxyethylene chain comprising approximately 20 ethylene oxide units attached to the sorbitan core.

Hydrophobic Moiety: Palmitic acid ester (derived from palm oil).
★ Mechanism of Action

Amphiphilic Balance. The combination of the hydrophilic polyoxyethylene chain and the lipophilic palmitate ester creates a versatile amphiphilic structure. This makes it highly effective for emulsification, wetting, and solubilization in aqueous systems.

Specifications:

Polysorbate 40 combines a balanced hydrophilic–lipophilic structure, making it effective for emulsifying systems with moderate oil content. The following are typical quality control parameters.

Test Item	Unit	Min Value	Max Value
HLB value	——	15.6
Saponification Value	mgKOH/g	100	115
Iodine Value	mgKOH/g	225	255
Acid Value	mgKOH/g	—	2
Moisture	%	—	3

Download TDS

Applications:

Food & Bakery (E434)

Used extensively in cakes, sponge mixes, and whipped toppings to improve volume and texture. It helps retain moisture and prevents staling.

Cosmetics & Skincare

Functions as a mild emulsifier in lotions, creams, and hair care products. Its palmitate chain offers a richer skin feel compared to the lighter Tween 20.

Bakery Texture Enhancer

Significantly improves the aeration and volume of cakes and whipped toppings. It interacts with proteins and starches to create a finer, softer crumb structure.

Oxidative Stability

Derived from saturated palmitic acid, Polysorbate 40 is chemically more stable and resistant to oxidation than the unsaturated oleic acid found in Polysorbate 80.

High-HLB Emulsification

With an HLB of 15.6, it is highly effective at stabilizing oil-in-water emulsions, preventing separation in dairy alternatives, sauces, and cosmetic creams.

Vegetable Palmitate Source

Sourced exclusively from vegetable palm oil. Fully renewable, biodegradable, and compliant with Kosher/Halal dietary standards.

Close-up of a golden sponge cake with an airy, fluffy crumb texture, demonstrating the volume-enhancing properties of Polysorbate 40 emulsifier in bakery.

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 40 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.