overview
Common Name: Tween 65 / Polyoxyethylene (20) sorbitan tristearate
CAS Number: 9005-71-4
EINECS Number: 215-666-9
Molecular Formula: C₁₀₀H₁₉₄O₂₈
Molecular Weight: ~1844.6 g/mol
Polysorbate 65 is a non-ionic food-grade emulsifier produced through the ethoxylation of sorbitan tristearate, combining stearic acid, sorbitan, and ethylene oxide. It possesses a moderate-to-high degree of ethoxylation, which enhances its hydrophilicity while conserving emulsifying efficacy. Polysorbate 65 efficiently forms stable oil-in-water (O/W) emulsions, reducing interfacial tension and facilitating dispersion of lipids in aqueous systems. Its emulsifying capacity and compatibility with other emulsifiers makes it particularly useful in emulsified food formulations.
Molecular structure description
- A hydrophilic polyoxyethylene chain, introduced through ethylene oxide units, enhancing water affinity.
- A hydrophobic component formed by three stearic acid residues esterified to a sorbitan core (sorbitol-derived dehydrated ring), providing lipophilicity.
- A sorbitan backbone, linking the hydrophobic and hydrophilic segments.
This amphiphilic structure allows Polysorbate 65 to adsorb at the oil–water interface, effectively lowering surface tension and stabilizing emulsions — enabling it to act as a reliable O/W emulsifier.
Specifications
| Test Indicator | Unit | Min Value | Max Value |
|---|---|---|---|
| Saponification Value | mgKOH/g | 88 | 98 |
| Hydroxyl Value | mgKOH/g | 44 | 60 |
| Acid Value | mgKOH/g | - | 2.0 |
| Moisture Content | % | - | 3 |
Applications
- Emulsification: Stabilizes oil-in-water emulsions by enhancing the dispersion of fats and oils.
- High Hydrophilicity: Due to its higher EO content and HLB, it excels in aqueous-rich systems such as beverages, dressings, dairy-based emulsions, and low-fat formulations.
- Synergistic Emulsification: When used alongside sorbitan esters, it helps achieve a balanced HLB for optimizing emulsion stability.
- Texture Enhancement: Improves creaminess, mouthfeel, and consistency in food emulsions.
- Versatility: Suitable for use in margarine, sauces, creams, dairy products, and confectionery, especially where high water phase presence and stable emulsification are essential.
Emulsification Efficiency – Stable W/O Emulsions
Sorbitan esters are highly effective in forming stable water-in-oil emulsions. Ideal for margarine, creams, and ointments, they help maintain consistency and prevent separation over time.
Mild & Skin-Friendly – Ideal for Cosmetics
Widely used in lotions, creams, and makeup products, sorbitan esters are non-irritating and suitable for sensitive skin. They provide smooth textures and enhance product stability.
Food Grade & Safe – Emulsifiers for Processing
Approved for food use, they act as emulsifiers in sauces, dairy products, and spreads. Improve mouthfeel, extend shelf life, and maintain homogeneity of processed foods.
Pharmaceutical Use – Enhances Drug Stability
Used in medicinal creams, gels, and suspensions, sorbitan esters help deliver oil-soluble actives effectively. They improve bioavailability and ensure long-term formulation stability.
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 65 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.
25 Kg /drum
200kg/drum
