Tween-80 (Polysorbate 80)
Nonionic surfactant (polysorbate 80). Functions as an oil-in-water (O/W) emulsifier and solubilizer for cosmetic, pharmaceutical and food systems.
Tween-80
Food
Food-grade emulsifiers and additives produced to applicable food regulations.
Why food production needs emulsifiers
Food emulsifiers keep oil and water blended in products consumers expect to be smooth — dressings, sauces, ice cream, bakery and dairy. An emulsifier in food stabilizes texture, extends shelf life and reduces separation; choosing the right one depends on the fat content, processing temperature and the regulations of your target market.
Polysorbate 80 (Tween-80) and sorbitan oleate (Span-80) are widely used food emulsifier chemistries, and PEG-4000 also serves food-grade roles. We confirm suitability against your application and regional food regulations before sampling.
- Oil-in-water emulsifiers for sauces, dressings and beverages
- Water-in-oil emulsifiers for margarine and fillings
- Food-grade PEG for processing and textural roles
Food regulations differ by market — a food emulsifier approved in one country may need re-evaluation in another. We help buyers align the emulsifiers in food with regional rules, and we keep grade and documentation consistent across repeat orders so labelling and compliance work stays stable.
Food
Representative imagery
What we supply
Products from our catalogue used in food processing:
Span-80 (Sorbitan Oleate)
Lipophilic nonionic surfactant (sorbitan oleate). Functions as a water-in-oil (W/O) emulsifier for cosmetic, food and industrial systems.
Span-80
Polyethylene Glycol 4000 (PEG-4000)
High-molecular-weight polymer, white solid. Used in pharmaceutical, cosmetic, food and industrial applications.
polyethylene glycol 4000
Application examples
- Sauces and dressings — Tween-80 stabilizes oil-in-water emulsions and keeps dressings uniform on the shelf.
- Ice cream — emulsifiers control fat globule size and overrun for a smooth, creamy texture.
- Bakery and fillings — Span-80 supports water-in-oil systems in margarine, shortenings and fillings.
- Beverage emulsions — polysorbate solubilization keeps flavour oils dispersed in clear drinks.
- Dairy and plant-based drinks — polysorbate systems keep protein–fat blends smooth and stable.
How to engage our team
Getting from inquiry to production batch is a four-step process:
- Send your application, target market and required volume through the inquiry form.
- Our technical team shortlists the relevant grades and confirms regional suitability.
- Free 500 g to 1000 g samples are shipped for evaluation; the buyer covers freight, deductible from a future bulk order.
- Once validated, we confirm pricing, lead time and shipping for volume supply.
Frequently asked questions
Are your food emulsifiers food grade?
Tween-80, Span-80 and PEG-4000 are supplied for food formulation work. Share your target market and the food regulations that apply so we can confirm suitability and documentation for your region.
Can I request a food emulsifier sample?
Yes — free 500 g to 1000 g samples are available for evaluation. The buyer covers freight, and the sample value is deducted from a future bulk order.
Which emulsifier should I use for my dressing or sauce?
For oil-in-water dressings, Tween-80 is a common first candidate; for water-in-oil fillings, Span-80. Share your fat content, pH and processing temperature and our team will shortlist options.
Request a quote or technical sample
Share your application, target market and required volume — our team responds with selection and lead time.
Contact us