{"id":23142,"date":"2026-05-15T08:00:00","date_gmt":"2026-05-15T08:00:00","guid":{"rendered":"https:\/\/foodemul.com\/beverage-emulsifier-systems-complete-guide\/"},"modified":"2026-05-15T08:00:00","modified_gmt":"2026-05-15T08:00:00","slug":"guia-completo-de-sistemas-emulsificadores-para-bebidas","status":"publish","type":"post","link":"https:\/\/foodemul.com\/pt\/beverage-emulsifier-systems-complete-guide\/","title":{"rendered":"Emulsificantes para bebidas: Guia HLB para Polissorbato 80 e Span 60"},"content":{"rendered":"<p><strong>Tempo estimado de leitura:<\/strong> 13 minutes<\/p>\n<hr>\n<p><strong>Neste guia:<\/strong><\/p>\n<ul>\n<li>Why Polysorbate 80 and Tween 60 are the go-to emulsifiers for beverage flavor and cloud emulsions<\/li>\n<li>How to select the right Span\/Tween HLB for each beverage type<\/li>\n<li>Weighting agents and density matching \u2014 the missing piece for long-term cloud stability<\/li>\n<li>Emulsifier selection by drink type: juice, dairy, coffee creamer, plant-based milk, flavored water<\/li>\n<li>Process parameters \u2014 homogenization pressure, temperature, order of addition<\/li>\n<li>Troubleshooting 8 beverage stability problems<\/li>\n<\/ul>\n<hr>\n<h2 id=\"1-why-beverages-need-emulsifiers-and-why-spantween-are-the-answer\">1. Why Beverages Need Emulsifiers \u2014 and Why Span\/Tween Are the Answer<\/h2>\n<p>A packaged beverage must remain perfectly uniform for 6-18 months on a shelf, under gravity, through temperature cycles. The oil phase wants to rise. Flavor oils want to coalesce. And the consumer judges quality in the first second of looking at the bottle.<\/p>\n<p>The most widely used emulsifiers for beverage stability are <strong>Polysorbate 80 (Tween 80, E433, HLB 15.0)<\/strong>, <strong>Polysorbate 60 (Tween 60, E435, HLB 14.9)<\/strong>, e <strong>Span 60 (Monoestearato de sorbitano, E491, HLB 4,7)<\/strong>. Here is why:<\/p>\n<ul>\n<li>Beverages are O\/W (oil-in-water) emulsions \u2014 the continuous phase is water, the dispersed phase is oil. This demands high-HLB emulsifiers (8-16) to produce and stabilize sub-micron oil droplets.<\/li>\n<li>Tween 60 and Tween 80, at HLB ~15, are among the most efficient O\/W emulsifiers available. They produce the sub-micron droplets (0.2-0.5 \u03bcm) essential for long-term stability at remarkably low levels \u2014 10-100 ppm in the finished beverage.<\/li>\n<li>Span 60 provides the low-HLB anchor when a broader HLB spectrum is needed \u2014 particularly in coffee creamers and dairy-based beverages where the fat phase is larger and requires more lipophilic stabilization.<\/li>\n<\/ul>\n<p>If you are new to food emulsifier fundamentals, start with our <a href=\"\/pt\/entendendo-as-funcoes-e-aplicacoes-dos-emulsificantes-alimentares-na-industria-alimenticia\/\">Guia para fun\u00e7\u00f5es e aplica\u00e7\u00f5es de emulsificantes alimentares<\/a>.<\/p>\n<p>Four physical mechanisms drive beverage instability (Hu et al., 2011):<\/p>\n<table>\n<thead>\n<tr>\n<th>Mecanismo<\/th>\n<th>Visual Sign<\/th>\n<th>How Span\/Tween Prevent It<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Creaming<\/strong><\/td>\n<td>Oily ring at neck<\/td>\n<td>Tween&#8217;s sub-micron droplets are too small for rapid buoyant rise<\/td>\n<\/tr>\n<tr>\n<td><strong>Flocculation<\/strong><\/td>\n<td>Cloudiness shift<\/td>\n<td>Tween forms a steric barrier between droplets, preventing aggregation<\/td>\n<\/tr>\n<tr>\n<td><strong>Coalescence<\/strong><\/td>\n<td>Visible oil layer<\/td>\n<td>Span 60 reinforces the interfacial film against rupture<\/td>\n<\/tr>\n<tr>\n<td><strong>Ostwald ripening<\/strong><\/td>\n<td>Gradual clarity loss<\/td>\n<td>Tween&#8217;s narrow droplet size distribution minimizes ripening driving force<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<hr>\n<h2 id=\"2-the-three-beverage-emulsion-types-and-the-spantween-approach-to-each\">2. The Three Beverage Emulsion Types \u2014 and the Span\/Tween Approach to Each<\/h2>\n<h3 id=\"21-flavor-emulsions\">2.1 Flavor Emulsions<\/h3>\n<p>Flavor emulsions carry essential oils (citrus, mint, spice) into water-based beverages at 0.1-0.5% of the beverage. The core challenge: flavor oils Ostwald-ripen aggressively \u2014 a 0.2 \u03bcm droplet can disappear into a neighboring 2 \u03bcm droplet within weeks.<\/p>\n<p><strong>Solu\u00e7\u00e3o Span\/Tween:<\/strong> Polysorbate 80 or Tween 60 at HLB 12-15 produces sub-0.5 \u03bcm droplets under standard homogenization (150-300 bar). These fine, uniform droplets minimize the Laplace pressure differential driving Ostwald ripening. PS80 is typically used at 10-100 ppm of the finished beverage for flavor pre-emulsions.<\/p>\n<p>Tween 60 is preferred over Tween 80 when the oil phase has a fatty acid profile dominated by C18:0 (stearic acid) \u2014 the matching chain lengths improve interfacial packing. Tween 80 (C18:1, oleic acid) offers lower viscosity and is preferred for cold-process flavor pre-emulsions.<\/p>\n<h3 id=\"22-cloud-emulsions\">2.2 Cloud Emulsions<\/h3>\n<p>Cloud emulsions provide opacity and mouthfeel in clear beverages \u2014 sports drinks, lemon-lime sodas, flavored waters. The challenge: a controlled dispersion of oil droplets at 0.3-1.0 \u03bcm must remain uniformly cloudy for 6-12 months without ringing.<\/p>\n<p><strong>Solu\u00e7\u00e3o Span\/Tween:<\/strong> A Span 60\/Tween 60 blend at HLB 10-14 produces the narrow droplet size distribution needed for consistent light scattering. Combined with a weighting agent (SAIB or GEWR) to density-match the oil phase to the aqueous phase, this system delivers 12-month cloud stability.<\/p>\n<h3 id=\"23-nutritional-emulsions\">2.3 Nutritional Emulsions<\/h3>\n<p>Meal replacements, RTD protein drinks, and infant formulas contain both O\/W emulsions (fat) and solid suspensions (proteins, minerals). The emulsifier must resist protein displacement at the oil-water interface and survive UHT (135-145 \u00b0C) or retort sterilization.<\/p>\n<p><strong>Solu\u00e7\u00e3o Span\/Tween:<\/strong> Tween 60&#8217;s higher melting point and thermal stability make it suitable for UHT-processed nutritional beverages. Span 60 contributes fat-crystal stabilization in the higher-fat formulations common in meal replacements.<\/p>\n<hr>\n<h2 id=\"3-how-polysorbate-80-and-span-60-work-in-beverages\">3. How Polysorbate 80 and Span 60 Work in Beverages<\/h2>\n<h3 id=\"31-polysorbate-80-tween-80-e433-the-flavor-emulsion-workhorse\">3.1 Polysorbate 80 (Tween 80, E433) \u2014 The Flavor Emulsion Workhorse<\/h3>\n<p>PS80 is the most widely used emulsifier for beverage flavor and cloud emulsions. With an HLB of 15.0:<\/p>\n<ul>\n<li><strong>Sub-micron droplets at ppm levels.<\/strong> At just 10-100 ppm in the finished beverage, PS80 produces droplets &lt;0.5 \u03bcm that remain stable and visually transparent in clear drinks.<\/li>\n<li><strong>Rapid O\/W emulsification.<\/strong> PS80 migrates to the oil-water interface faster than most other emulsifiers, making it ideal for inline homogenization where residence time is seconds.<\/li>\n<li><strong>Cold-process compatibility.<\/strong> PS80 is liquid at room temperature, dispersing instantly without pre-heating \u2014 valuable for cold-fill beverage lines.<\/li>\n<\/ul>\n<p>For a complete reference, see our <a href=\"\/pt\/polissorbato-80-o-que-e\/\">Polysorbate 80: What Is It<\/a> guia.<\/p>\n<h3 id=\"32-polysorbate-60-tween-60-e435-the-dairy-match\">3.2 Polysorbate 60 (Tween 60, E435) \u2014 The Dairy Match<\/h3>\n<p>Tween 60 (HLB 14.9) is preferred over PS80 in dairy-based beverages because its stearic acid chain (C18:0) matches the predominant fatty acid in butterfat. This molecular match produces better interfacial packing and longer emulsion stability in milk-based drinks, chocolate milk, and fortified dairy beverages.<\/p>\n<p>Tween 60 also has a higher melting point than PS80, providing better thermal stability through pasteurization and UHT processing. See our <a href=\"\/pt\/polissorbato-60-um-emulsificante-versatil-para-alimentos-cosmeticos-e-produtos-farmaceuticos\/\">Guia completo do Polissorbato 60<\/a> Para obter as especifica\u00e7\u00f5es completas.<\/p>\n<h3 id=\"33-span-60-sorbitan-monostearate-e491-the-hlb-anchor\">3.3 Span 60 (Sorbitan Monostearate, E491) \u2014 The HLB Anchor<\/h3>\n<p>Span 60 (HLB 4.7) provides low-HLB stabilization in beverage systems with higher fat phases. In coffee creamers, Span 60 is an essential component: the textbook-recommended formulation for liquid coffee creamers is <strong>60 parts GMS : 20 parts Span 60 : 20 parts Tween 60<\/strong> at 0.50% total addition, delivering excellent freeze-thaw stability and whitening power (Hu et al., 2011).<\/p>\n<p>Span 60 also contributes fat-crystal stabilization in dairy-based beverages, preventing the fat phase from coalescing during temperature cycling. See our <a href=\"\/pt\/guia-tecnico-de-monoestearato-de-sorbitano-e491\/\">Guia T\u00e9cnico do Monoestearato de Sorbitana<\/a>.<\/p>\n<h3 id=\"34-hlb-matching-by-beverage-type\">3.4 HLB Matching by Beverage Type<\/h3>\n<table>\n<thead>\n<tr>\n<th>Beverage Type<\/th>\n<th>Alvo HLB<\/th>\n<th>Recommended Span\/Tween<\/th>\n<th>Por que<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Flavor emulsions (citrus)<\/td>\n<td>12-15<\/td>\n<td>PS80 or Tween 60 (alone)<\/td>\n<td>High HLB for sub-micron O\/W droplets<\/td>\n<\/tr>\n<tr>\n<td>Cloud emulsions<\/td>\n<td>10-14<\/td>\n<td>Span 60 + Tween 60 (1:3 to 1:5)<\/td>\n<td>Broader HLB for droplet size control<\/td>\n<\/tr>\n<tr>\n<td>Neutral dairy drinks<\/td>\n<td>9-10<\/td>\n<td>Tween 60 + Span 60 (3:1)<\/td>\n<td>Matches butterfat HLB requirement<\/td>\n<\/tr>\n<tr>\n<td>Coffee creamers<\/td>\n<td>5-6<\/td>\n<td>Span 60 + Tween 60 (60:20 with GMS)<\/td>\n<td>Lower HLB for high fat phase<\/td>\n<\/tr>\n<tr>\n<td>Plant-based milks<\/td>\n<td>8-12<\/td>\n<td>Tween 60 + Span 60 (2:1 to 4:1)<\/td>\n<td>Adjustable for different plant oils<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>For detailed HLB calculation and Span\/Tween ratio methodology, see our <a href=\"\/pt\/formuladores-de-alimentos-e-cosmeticos-para-adolescentes-e-jovens-adultos-orientam-a-producao-de-alimentos-e-cosmeticos\/\">Guia de Formula\u00e7\u00e3o para Span &amp; Tween<\/a>.<\/p>\n<hr>\n<h2 id=\"4-weighting-agents-the-stability-partner\">4. Weighting Agents: The Stability Partner<\/h2>\n<p>Flavor and cloud emulsions face a fundamental challenge: oil is less dense than water, so droplets rise regardless of size. The solution is a weighting agent \u2014 a high-density, lipophilic compound dissolved into the oil phase to match its density to the aqueous phase (~1.04-1.06 g\/mL).<\/p>\n<table>\n<thead>\n<tr>\n<th>Weighting Agent<\/th>\n<th>Density (g\/mL)<\/th>\n<th>Use Level (% of oil)<\/th>\n<th>Aplicativo<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>SAIB (E444)<\/td>\n<td>1.14-1.15<\/td>\n<td>5-15%<\/td>\n<td>Citrus flavor emulsions<\/td>\n<\/tr>\n<tr>\n<td>GEWR (E445)<\/td>\n<td>1.06-1.09<\/td>\n<td>5-10%<\/td>\n<td>Cloud emulsions, sports drinks<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The emulsifier and weighting agent work together: the emulsifier (PS80 or Tween 60) determines droplet size; the weighting agent prevents those droplets from creaming. A Span\/Tween system tuned to produce 0.3-0.5 \u03bcm droplets, combined with proper density matching, delivers stability for 6-12 months.<\/p>\n<hr>\n<h2 id=\"5-emulsifier-selection-by-beverage-type\">5. Emulsifier Selection by Beverage Type<\/h2>\n<h3 id=\"51-juice-based-beverages-ph-30-45\">5.1 Juice-Based Beverages (pH 3.0-4.5)<\/h3>\n<p>Fruit drinks present both cloud stability from fruit solids and flavor oil emulsification needs. The acidic pH limits certain emulsifiers, but polysorbates remain fully functional.<\/p>\n<p><strong>Recomendado:<\/strong> PS80 or Tween 60 for flavor pre-emulsion at 10-100 ppm in finished beverage. Weighting agent essential for cloud stability.<\/p>\n<h3 id=\"52-neutral-dairy-beverages\">5.2 Neutral Dairy Beverages<\/h3>\n<p>Chocolate milk, flavored milk, and fortified milk already contain milk proteins as natural emulsifiers. The added emulsifier&#8217;s role is supplementary: preventing creaming of the fat phase (1-3.5% milkfat) over extended shelf life and ensuring re-dispersion of any separated fat.<\/p>\n<p><strong>Recomendado:<\/strong> Tween 60 (0.02-0.10%) + GMS (0.05-0.15%). Target HLB 9-10. Tween 60 matches butterfat&#8217;s C18 profile better than PS80.<\/p>\n<h3 id=\"53-coffee-creamers-liquid-and-powder\">5.3 Coffee Creamers (Liquid and Powder)<\/h3>\n<p>Coffee creamers must disperse instantly in hot acidic coffee (pH ~5) without oiling-off or protein coagulation (feathering). The higher fat phase demands a lower HLB system.<\/p>\n<p><strong>Recomendado:<\/strong> Span 60 + Tween 60 at 60:20 ratio with GMS at 0.50% total addition. This textbook-prescribed blend delivers freeze-thaw stability and high whitening performance. Unsaturated fatty acid emulsifiers (including PS80) should be avoided in coffee creamers \u2014 they can reduce protein stability (Hu et al., 2011).<\/p>\n<h3 id=\"54-high-protein-nutrition-drinks\">5.4 High-Protein Nutrition Drinks<\/h3>\n<p>RTD protein drinks require emulsifiers that resist protein displacement and survive UHT sterilization.<\/p>\n<p><strong>Recomendado:<\/strong> Tween 60 (better thermal stability than PS80) + GMS for sub-micron droplet formation. Tween 60&#8217;s higher melting point is advantageous in UHT processes (135-145 \u00b0C).<\/p>\n<h3 id=\"55-plant-based-milks\">5.5 Plant-Based Milks<\/h3>\n<p>Almond, oat, soy, and coconut milks have limited natural emulsifying capacity. Added emulsifiers are essential for preventing rapid creaming.<\/p>\n<p><strong>Recomendado:<\/strong> Tween 60 + Span 60 at 2:1 to 4:1 ratio, or Tween 60 + lecithin for clean-label positioning. Coconut beverages need special attention due to coconut oil&#8217;s phase change at refrigerator temperatures (~24 \u00b0C melting point).<\/p>\n<h3 id=\"56-flavored-and-functional-waters-ph-30-50\">5.6 Flavored and Functional Waters (pH 3.0-5.0)<\/h3>\n<p>Clear waters require flavor emulsions at very low oil-phase concentrations (0.02-0.10%) that remain completely invisible.<\/p>\n<p><strong>Recomendado:<\/strong> PS80 at 10-50 ppm in finished beverage for flavor pre-emulsification. Homogenize at 150-300 bar; no weighting agent typically needed due to extremely low oil volume.<\/p>\n<hr>\n<h2 id=\"6-dosage-quick-reference\">6. Guia R\u00e1pido de Dosagem<\/h2>\n<table>\n<thead>\n<tr>\n<th>Beverage Category<\/th>\n<th>Span\/Tween Dosage<\/th>\n<th>Ratio Guidance<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Flavor emulsions (conc.)<\/td>\n<td>5-15% of oil phase (PS80\/Tween 60)<\/td>\n<td>PS80 or Tween 60 alone at HLB 12-15<\/td>\n<\/tr>\n<tr>\n<td>Cloud emulsions (conc.)<\/td>\n<td>5-12% of oil phase<\/td>\n<td>Span:Tween = 1:3 to 1:5<\/td>\n<\/tr>\n<tr>\n<td>Neutral dairy drinks<\/td>\n<td>0.02-0.10% of beverage (Tween 60)<\/td>\n<td>Tween 60 dominant<\/td>\n<\/tr>\n<tr>\n<td>Creme de caf\u00e9 (l\u00edquido)<\/td>\n<td>Span:Tween in 60:20 blend with GMS at 0.50% total<\/td>\n<td>HLB 5-6<\/td>\n<\/tr>\n<tr>\n<td>Protein\/nutrition shakes<\/td>\n<td>0.05-0.15% Tween 60<\/td>\n<td>Tween 60 alone or with Span 60<\/td>\n<\/tr>\n<tr>\n<td>Plant-based milks<\/td>\n<td>0.10-0.30% total emulsifier<\/td>\n<td>Tween:Span = 2:1 to 4:1<\/td>\n<\/tr>\n<tr>\n<td>Flavored water<\/td>\n<td>10-50 ppm PS80 in finished beverage<\/td>\n<td>PS80 sozinho<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<hr>\n<h2 id=\"7-process-integration\">7. Integra\u00e7\u00e3o de Processos<\/h2>\n<h3 id=\"71-homogenization\">7.1 Homogenization<\/h3>\n<table>\n<thead>\n<tr>\n<th>Beverage Type<\/th>\n<th>Pressure<\/th>\n<th>Target Droplet Size<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Dairy beverages<\/td>\n<td>150-250 bar<\/td>\n<td>0.5-1.5 \u03bcm<\/td>\n<\/tr>\n<tr>\n<td>Flavor\/cloud emulsions<\/td>\n<td>150-300 bar<\/td>\n<td>0.2-0.5 \u03bcm<\/td>\n<\/tr>\n<tr>\n<td>Protein\/nutrition shakes<\/td>\n<td>200-350 bar<\/td>\n<td>0.5-2.0 \u03bcm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Two-stage homogenization is standard: first stage (80-90% of pressure) for droplet disruption, second stage (10-20%) to prevent re-coalescence.<\/p>\n<h3 id=\"72-order-of-addition\">7.2 Order of Addition<\/h3>\n<ol>\n<li><strong>Water phase:<\/strong> Dissolve water-soluble ingredients at 40-60 \u00b0C<\/li>\n<li><strong>Oil phase:<\/strong> Dissolve Span 60 and oil-soluble components into the oil phase; heat above Span 60&#8217;s melting point (~56 \u00b0C)<\/li>\n<li><strong>Pr\u00e9-emuls\u00e3o:<\/strong> Add oil phase to water phase under high-shear; add Tween\/PS80 (water-dispersible) at this stage<\/li>\n<li><strong>Homogeneizar<\/strong> at target pressure<\/li>\n<li><strong>Legal<\/strong> rapidly to lock in droplet size distribution<\/li>\n<\/ol>\n<hr>\n<h2 id=\"8-troubleshooting\">8. Resolu\u00e7\u00e3o de problemas<\/h2>\n<table>\n<thead>\n<tr>\n<th>Problema<\/th>\n<th>Apar\u00eancia<\/th>\n<th>Solu\u00e7\u00e3o Span\/Tween<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Ringing (neck creaming)<\/strong><\/td>\n<td>White ring at bottle neck<\/td>\n<td>Increase homogenization pressure; verify weighting agent<\/td>\n<\/tr>\n<tr>\n<td><strong>Oil separation<\/strong><\/td>\n<td>Clear oil layer on surface<\/td>\n<td>Verify HLB matches oil phase; increase PS80\/Tween 60 dosage<\/td>\n<\/tr>\n<tr>\n<td><strong>Espumando no caf\u00e9<\/strong><\/td>\n<td>White particles\/flakes<\/td>\n<td>Use Tween 60 + Span 60 (not PS80); add phosphate buffer<\/td>\n<\/tr>\n<tr>\n<td><strong>Cloud loss over time<\/strong><\/td>\n<td>Beverage becomes clearer<\/td>\n<td>Reduce droplet size target; add ripening inhibitor to oil phase<\/td>\n<\/tr>\n<tr>\n<td><strong>Foaming during filling<\/strong><\/td>\n<td>Excessive headspace foam<\/td>\n<td>Reduce Tween\/PS80 dosage; verify filling nozzle height<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<hr>\n<h2 id=\"9-summary\">9. Resumo<\/h2>\n<p>Polysorbate 80, Polysorbate 60, and Span 60 form the core emulsifier toolkit for beverage manufacturers. They match the HLB requirements of every major beverage category \u2014 from the high HLB (12-15) needed for flavor and cloud emulsions to the lower HLB (5-6) for coffee creamers.<\/p>\n<p>The key decisions:<br \/>\n1. <strong>Choose the right Tween<\/strong> \u2014 Tween 60 for dairy-based and UHT-processed beverages; PS80 for cold-process and high-HLB applications<br \/>\n2. <strong>Add Span 60 for higher-fat systems<\/strong> \u2014 coffee creamers and dairy beverages benefit from the Span\/Tween HLB anchor<br \/>\n3. <strong>Match the weighting agent<\/strong> \u2014 emulsifiers alone can&#8217;t stop creaming in flavor\/cloud emulsions<br \/>\n4. <strong>Validate at production conditions<\/strong> \u2014 lab blending doesn&#8217;t predict plant-scale stability<\/p>\n<p>For detailed Span\/Tween formulation methodology, see our <a href=\"\/pt\/formuladores-de-alimentos-e-cosmeticos-para-adolescentes-e-jovens-adultos-orientam-a-producao-de-alimentos-e-cosmeticos\/\">Guia de Formula\u00e7\u00e3o para Span &amp; Tween<\/a>. For Tween 60 technical data, see the <a href=\"\/pt\/polissorbato-60-um-emulsificante-versatil-para-alimentos-cosmeticos-e-produtos-farmaceuticos\/\">Guia completo do Polissorbato 60<\/a>. For Span 60 specifications, see our <a href=\"\/pt\/guia-tecnico-de-monoestearato-de-sorbitano-e491\/\">Guia T\u00e9cnico do Monoestearato de Sorbitana<\/a>. Para informa\u00e7\u00f5es sobre fornecimento de mat\u00e9ria-prima, consulte <a href=\"\/pt\/intervalo-de-grau-alimenticio-entre-materias-primas-vegetais\/\">Mat\u00e9rias-primas Span e Tween de grau aliment\u00edcio<\/a>.<\/p>\n<hr>\n<p><em>This guide draws on published industry research, formulation practice, and the food emulsifier science reference work by Hu et al. (2011). For specific beverage formulation advice tailored to your product, consult your emulsifier supplier&#8217;s technical service team.<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>Como o Polissorbato 80, o Polissorbato 60 e o Span 60 estabilizam emuls\u00f5es de bebidas por meio da correspond\u00eancia do HLB. Aborda emuls\u00f5es de sabor, turbidez e nutricionais, incluindo dosagem e processo.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-23142","post","type-post","status-publish","format-standard","hentry","category-uncategorized","category-1","description-off"],"acf":[],"_links":{"self":[{"href":"https:\/\/foodemul.com\/pt\/wp-json\/wp\/v2\/posts\/23142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodemul.com\/pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodemul.com\/pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodemul.com\/pt\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodemul.com\/pt\/wp-json\/wp\/v2\/comments?post=23142"}],"version-history":[{"count":0,"href":"https:\/\/foodemul.com\/pt\/wp-json\/wp\/v2\/posts\/23142\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodemul.com\/pt\/wp-json\/wp\/v2\/media?parent=23142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodemul.com\/pt\/wp-json\/wp\/v2\/categories?post=23142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodemul.com\/pt\/wp-json\/wp\/v2\/tags?post=23142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}