polysorbates

Polysorbates – High-Performance Non-Ionic Emulsifiers

Polysorbates, derived from the esterification of sorbitan (dehydrated sorbitol) with fatty acids, are a family of non-ionic, oil-in-water emulsifiers. These emulsifiers are modified by the addition of ethylene oxide (20 units), resulting in a hydrophilic polyethylene glycol group that greatly enhances their hydrophilic properties and increases their HLB value. Polysorbates are widely used in food, cosmetics, and pharmaceutical formulations.

The chemical name for polysorbates is polyoxyethylene (20) sorbitan fatty acid esters. Due to the ethylene oxide addition, polysorbates replace the free hydroxyl groups of sorbitan esters, providing stronger hydrophilic behavior and making them ideal for stabilizing emulsions, especially oil-in-water (O/W) emulsions.

When combined with sorbitan esters, polysorbates improve the overall stability of emulsions, enabling the creation of formulations with varying textures and viscosities, such as creams and lotions. They are also effective at lowering interfacial tension in oil/water systems like soybean oil emulsions.

Polysorbates are versatile and reliable emulsifiers, offering excellent performance and stability in various industries.