Industrial grade, food grade,Tween 80 CAS 9005-65-6

What is Tween 80 (Polysorbate 80)? What are its uses in food-grade applications?

1. What is Tween 80?

Tween 80, also known as polysorbate 80 or Tween 80, is a polyoxyethylene (20) sorbitan monooleate. It is one of the most widely used nonionic emulsifiers in the food and cosmetics industries. As a food additive, its international code is E433 (INS 433). Its chemical formula is usually written as:

C64H124O26 (average molecular formula, CAS No.: 9005-65-6, EINECS No.: 500-019-9)

At room temperature, it is a pale yellow to amber viscous oily liquid with a slightly characteristic odor and a slightly bitter and astringent taste. It is easily soluble in water, ethanol, methanol, and ethyl acetate, but insoluble in mineral oil and vegetable oil. With an HLB value of about 15, it belongs to the hydrophilic oil-in-water (O/W) type emulsifier.

From a molecular structure perspective, Tween 80 is obtained by the addition of sorbitan monooleate and 20 ethylene oxide units: the long oleic acid chain (C18:1) provides lipophilicity, and the polyoxyethylene chain provides hydrophilicity. This amphiphilic structure of "hydrophilic head + lipophilic tail" gives it a unique application logic - it can significantly reduce the interfacial tension between oil and water, and stably disperse oil droplets in water to form an oil-in-water emulsion. Therefore, it is used in food as an emulsifier, stabilizer and defoamer: helping ice cream prevent ice crystals from growing, helping salad dressings keep oil and water from separating, and helping dairy beverages remain uniform and stable.

From the perspective of chemical property , Tween 80 is chemically stable, acid and alkali resistant, but it is hygroscopic and may slowly oxidize and deteriorate during long-term storage . As a food additive, it shall be used within the scope of use and maximum usage specified in GB 2760. Polysorbates have been evaluated for acceptable daily intake (ADI) by the international authoritative organization (JECFA).

Food-grade products pay more attention to the following indicators than industrial grade products:

Compared to industrial-grade products, food-grade products place greater emphasis on the following indicators:

acid value

Acid value reflects the content of free acid. Food-grade requirements are low (generally ≤2) to ensure product purity and flavor stability.

Saponification value

The saponification value reflects the degree of esterification and product composition. Food-grade products generally require a value of 45–55, which directly affects emulsification performance.

Hydroxyl value

The hydroxyl value reflects the degree of addition of the polyoxyethylene chain, and is generally required to be 65–80, which is closely related to the HLB value.

Moisture

Generally, the moisture content should be ≤3%, as high moisture content will affect emulsification performance and storage stability.

Heavy metal limits

Food-grade food has strict limits on heavy metals such as lead and arsenic, which are the minimum requirements for food safety.

Sensory requirements

The liquid should be pale yellow to amber in color, uniformly viscous, odorless, and free of visible impurities.

II. What are the uses of food-grade Tween 80?

Tween 80 for food use, due to its amphiphilic structure of “hydrophilic head + lipophilic tail” and hydrophilic properties of HLB≈15, is widely used in the food industry as emulsifier, stabilizer, and defoamer.

1. Ice cream and frozen drink (main application)

Tween 80 is a key emulsifier for frozen beverages, such as ice cream and popsicles. It stops the formation of ice crystals, helps keep texture and shape, and is a staple in the frozen dessert industry.

2. Dairy products and dairy beverages (core application)

Tween 80 is used in flavored milk, fermented milk, cream, cheese, and flavored dairy products as a stabilizer for fat emulsions to prevent separation and fat rise and to improve the texture of the product.

3. Baked foods

Tween 80 is used in baked goods such as cakes and bread to help distribute oils, improve texture and softness and increase shelf life.

4. Salads and salad dressings

Tween 80 is used in salad dressings, mayonnaise and compound sauces to maintain stable oil-water emulsions, prevent oil separation and stratification and ensure a smooth sauce.

5. Beverages And Plant-Based Beverage Proteins

Tween 80 is used in dairy drinks, plant-based protein drinks, etc. to help stabilize emulsion systems and prevent sedimentation and separation.

6. Sweets and chocolate products.

Tween 80 is used in confectionery, chocolate and cocoa butter substitute products to emulsify, reduce oil separation and blooming, and improve taste and appearance.

7. Margarines and spreading fats

Tween 80 can be used in oil based products such as margarine and shortening to help stabilize the emulsification of the aqueous and oil phases.

8. Other food groups.

GB 2760 permits the use of Tween 80 as an emulsifier, stabilizer and defoamer in other permitted food categories, according to the scope of application specified in the standard.

Summary Tween 80 (Polysorbate 80) (C64H124O26 , CAS No. 9005-65-6) is a pale yellow to amber viscous oily liquid. It is produced by the addition reaction of sorbitan monooleate and 20 molecules of ethylene oxide. It is a commonly utilized nonionic oil-in-water emulsifier, a permitted food additive in my country (E433/INS 433) with an HLB value of about 15. It’s something we eat every day in ice cream, milk-based beverages, salad dressings, baked goods and candy. Tween 80 food grade in compliance with GB 25554 is widely used in the food industry for ice cream and frozen drinks, dairy products and beverages, baked goods, sauces, beverages, confectionery, and margarine. It is an important emulsifier for taste, texture and stability of food products. Its application should be in accordance with the scope and maximum dosage specified in GB 2760 for food safety.