Tween 60 Liquid vs Tween 80 Liquid: What’s the Difference?

Date:2025-06-05

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When selecting an emulsifier for a food application, the choice between Tween 60 liquid emulsifier and Tween 80 liquid requires careful consideration. Although they belong to the same polysorbate family, they are not interchangeable. Understanding their differences can help you make the right choice in terms of texture, stability and product performance. In this blog, we'll analyze the key differences between Tween 60 and Tween 80 in terms of chemical structure, functional properties, applications, and benefits.

What Are Tween 60 Liquid and Tween 80 Liquid?

Tween 60 Liquid has an HLB value of approximately 14.9, while Tween 80 Liquid has an HLB value of about 15.0, making both suitable for oil-in-water emulsions. Both Tween 60 Liquid and Tween 80 Liquid are non-ionic emulsifiers derived from sorbitol and fatty acids. They are widely used in the food industry for stabilizing emulsions, improving texture, and preventing separation in oil-and-water mixtures.

Emulsifier	Full Name	Common Name
Tween 60 Liquid	Polysorbate 60	Polyoxyethylene (20) sorbitan monostearate
Tween 80 Liquid	Polysorbate 80	Polyoxyethylene (20) sorbitan monooleate

Chemical Structure: Saturated vs. Unsaturated Fatty Acids

The main difference between these two emulsifiers lies in their fatty acid component:
Tween 60 is made from stearic acid, a saturated fatty acid.
Tween 80 is made from oleic acid, an unsaturated fatty acid.
This structural difference affects their texture, melting behavior, and stability in different systems.

Texture and Stability in Food Applications

Polysorbate 60 Liquid is ideal for creamier, more structured systems like:
Whipped toppings
Non-dairy creamers
Cake batters
Frostings
It promotes stable foam, improves mouthfeel, and prevents oil separation.

Polysorbate 80 Liquid, on the other hand, has better solubility in oils and works well in:
Salad dressings
Flavored oils
Beverages
Emulsified sauces
It helps improve dispersion, especially in oil-rich or heat-sensitive systems.

Tween 60 and Tween 80 in food

Which One Is Better in Various Food?

Category	Best Choice	Reason
Bakery & Creams	Tween 60 Liquid	Provides smooth texture and moisture retention
Sauces & Marinades	Tween 80 Liquid	Enhances oil dispersion and flavor delivery
Frozen Desserts	Tween 60 Liquid	Prevents ice crystal growth and separation
Beverages	Tween 80 Liquid	Excellent oil-in-water solubility

Regulatory Status and Labeling

Both Tween 60 and Tween 80 are approved by major food safety authorities like the FDA and EFSA, and are typically labeled as:
E435 for Tween 60
E433 for Tween 80
They are considered safe when used within recommended limits, and are common in both conventional and industrial food formulations.

How to Choose in Food Production?

Here’s a simple guideline:
Choose Tween 60 Liquid if your product needs creamy consistency, stable foam, and heat resistance.
Choose Tween 80 Liquid if you need better oil solubility, clarity in liquid systems, or light emulsification.
In some cases, both emulsifiers may be used together for a synergistic effect.

Final Thoughts

Tween 60 and Tween 80 each bring unique advantages to food formulations. By understanding their structural differences and functional properties, food developers can make smart decisions that improve product quality, shelf life, and consumer satisfaction. As a food ingredient company with over a decade of industry experience, we offer customized product services with no minimum order quantity. Contact us for free samples now.

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