Polysorbates
Premium Polysorbates Series for Food Emulsification
Welcome to Foodemul’s specialized range of Polysorbates series. As high-performance, non-ionic oil-in-water (O/W) emulsifiers, our polysrobate products are engineered through polyoxyethylation to deliver superior water solubility, exceptional emulsion stability, and precise aeration control for complex food formulations.
Our Polysorbates strictly comply with international food safety standards, including GB 2760, GB 25553, and relevant EU E-number regulations, ensuring consistent performance and regulatory confidence in bakery, dairy, and confectionery applications.
Polysorbates Series — Outstanding Oil-in-Water Emulsifiers
The polysrobate series provides higher HLB values, making them ideal for stabilizing O/W emulsions, improving texture, and enhancing the shelf-life of food products.
- Polysorbate 80 : A critical ingredient in ice cream and frozen desserts, significantly increasing the overrun (expansion rate) while providing excellent melt resistance and a smooth mouthfeel.
- Polysorbate 60 : Performs exceptionally in cakes and whipped cream, enhancing aeration to create a fine, uniform foam texture and a firm, stable internal structure.
- Polysorbate 20 : Serves as a highly efficient solubilizer in beverages and flavors, ensuring that insoluble substances like essential oils form transparent, stable “pseudo-solutions” in water-based systems.
- Polysorbate 65 : Utilized as a specialized stabilizer in cold drinks and confectionery, effectively enhancing emulsion stability and preventing texture coarsening during storage.
- Polysorbate 61 & 21: Low-EO variants designed for specific wetting and emulsification tasks, providing balanced performance in specialized industrial applications.
Whether you are seeking solutions to improve aeration in bakery products or optimize the clarity of flavor emulsions, Foodemul’s extensive range of Polysorbate models provides the precise technical support required for your formulations.
