Polysorbates

How It’s Made (process)

1. Feedstock prep: Sorbitol is dehydrated to polyglycerol-like sorbitan; food-grade fatty acids prepared.

2. Primary production: Esterification of sorbitan with fatty acids yields sorbitan esters.

3. Ethoxylation: Controlled addition of ethylene oxide produces polysorbates with target HLB.

4. Polish & filtration: Removal of residues and color; deodorization as required.

5. Standardization/QA: HLB, acid/saponification values, and peroxide/oxide checks verified; COA issued.

Suggested Dosage

General: 0.05–1.0% w/w; trial recommended (grade-dependent).

By application

• Dairy whips/frozen: 0.10–0.40%

• Cakes/buns: 0.20–0.60% (baker’s % on flour)

• Confectionery fillings/coatings: 0.10–0.50%

• Beverages/RTD: 0.05–0.30%

• H&B/Pharma liquids: 0.10–0.60% (base-dependent)