High-HLB nonionic emulsifiers supplied as a viscous liquid. Polysorbates deliver fast wetting, fine droplet size, and stable emulsions—improving texture, dispersion, and shelf life across dairy, bakery, confectionery, beverage, and personal care/pharma systems.
Emulsifier
Stabilizer
Texture improver
Shelf life extender
Dispersion agent
Polysorbates is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Stable whips and controlled meltdown.
Consistent aeration and softer crumb.
Glossy, stable coatings and centers.
Reliable emulsification and wetting.
Feedstock prep: Sorbitol is dehydrated to polyglycerol-like sorbitan; food-grade fatty acids prepared.
Primary production: Esterification of sorbitan with fatty acids yields sorbitan esters.
Ethoxylation: Controlled addition of ethylene oxide produces polysorbates with target HLB.
Polish & filtration: Removal of residues and color; deodorization as required.
Standardization/QA: HLB, acid/saponification values, and peroxide/oxide checks verified; COA issued.
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)
Different grades (e.g., PS20/PS60/PS80) vary by fatty acid chain, tuning HLB and performance.
Pairing with PGPR or lecithin lets you dial in both plastic viscosity and yield value in chocolate systems.
Pairing with PGPR or lecithin lets you dial in both plastic viscosity and yield value in chocolate systems.
Different grades (e.g., PS20/PS60/PS80) vary by fatty acid chain, tuning HLB and performance.
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