What Is Polysorbate 20 Used for in Food?

Date:2025-05-16

Read:

Polysorbate 20, also known as Tween 20, is a widely used non-ionic surfactant and emulsifier in the food, cosmetics, and pharmaceutical industries. It helps water and oil-based ingredients mix and stay stable over time, making it an essential additive in many processed products.

But what exactly is Polysorbate 20, how is it made, comprehensive uses in food, is it safe, and how does it compare to Polysorbate 80? Let’s explore.

What Is Polysorbate 20?

Polysorbate 20 is a synthetic compound made by ethoxylating sorbitan monolaurate—a compound derived from sorbitol (a sugar alcohol) and lauric acid (a saturated fatty acid from coconut oil or palm kernel oil). It has the following chemical name:

Polyoxyethylene (20) sorbitan monolaurate
E number: E432
CAS Number: 9005-64-5
Molecular formula: C₅₈H₁₁₄O₂₆
Molecular weight: ~1227 g/mol

It is classified as a hydrophilic emulsifier, meaning it favors the water phase and helps stabilize oil-in-water emulsions.

Polysorbate 20

How Is Polysorbate 20 Used in Food?

In the food industry, Polysorbate 20 (E432) is used primarily as an emulsifier, dispersing agent, and stabilizer. It is especially valuable in systems where oil and water need to remain mixed during processing, packaging, and shelf life.

Common Food Applications

Application Area

Purpose of Polysorbate 20

Flavored beverages

Helps disperse essential oils or colorants evenly

Whipped toppings

Improves texture and aeration stability

Sauces and dressings

Maintains emulsion stability over time

Icing and frostings

Prevents phase separation; improves spreadability

Cake batters

Improves uniform mixing of fats and water-based ingredients

Confectionery

Helps maintain smooth texture in syrups or fillings

It is typically used at low levels—often <0.1% of total formulation—but the exact dosage must comply with local regulatory limits.

Span 20 in beverage

Other Industry Applications

Besides its role in food, polysorbate 20 is also used in:

● Cosmetics and personal care (e.g. facial sprays, makeup removers)

● Pharmaceuticals (e.g. stabilizing proteins in biologics)

● Laboratory reagents (e.g. cell lysis buffers, cleaning agents)

Polysorbate 20 vs. Polysorbate 80: What’s the Difference?

Both polysorbate 20 and polysorbate 80 are part of the polysorbate family and share similar functional properties, but they differ in their fatty acid source and, therefore, their HLB (Hydrophilic-Lipophilic Balance) values and suitability for specific formulations.

Feature	Polysorbate 20 (E432)	Polysorbate 80 (E433)
Fatty acid component	Lauric acid (from coconut oil)	Oleic acid (from vegetable oil)
HLB value	~16.7 (more hydrophilic)	~15.0 (slightly more lipophilic)
Common use	Flavored beverages, light emulsions	Ice cream, sauces, bakery fats
Texture impact	Lighter, thinner emulsions	Creamier, thicker textures

In Summary:

● Choose Polysorbate 20 when you need to disperse essential oils or light flavors in water.
● Use Polysorbate 80 for stabilizing richer, oil-heavy systems such as ice cream, margarine, or creamy sauces.

Is Polysorbate 20 Safe?

Yes, Polysorbate 20 is approved for use in food by multiple authorities:

U.S. FDA: GRAS (Generally Recognized As Safe)

European Union: Approved as E432

China: Permitted as a food additive under GB standards

Though generally safe, excessive intake is discouraged. Formulators should ensure strict adherence to local usage limits, and label the additive appropriately, especially in clean label or natural-positioned products.

Final Thoughts

Polysorbate 20 (E432) is a multifunctional emulsifier that plays a quiet but crucial role in keeping food products stable, attractive, and enjoyable. Especially in products like flavored beverages, cake batters, and icings, it ensures that water and oil stay well blended, preventing separation and texture issues.

Choosing the right emulsifier—and using it at the correct dosage—is critical for product success. And knowing when to use Polysorbate 20 versus Polysorbate 80 can make all the difference in your formulation.

Need help selecting or sourcing food-grade emulsifiers like Polysorbate 20?

Reach out to the expert team at Chemsino — we’re here to help with custom solutions, technical guidance, and regulatory support.

back

Last One: Analysis of additives on toast

07 2022 Aug

Next One: How Mono Propylene Glycol E1520 Enhances Bakery Products

14 2025 May

Related Blog

What Are Medium Chain Triglycerides (MCT) in Foods?

19 Sep 2025

Medium Chain Triglycerides (MCT) are easily digestible fats that provide quick energy, enhance creaminess, and improve shelf life. Widely used in bakery, dairy, beverages, and sports nutrition, MCTs support functional, keto-friendly, and innovative food formulations.

Whipping Cream Powder: Efficient Solutions for Food Manufacturers

05 Mar 2025

Whipping cream powder is a versatile and easy-to-use food ingredient widely used in various food production processes. Below are some common application scenarios and usage methods of this food additive. It helps you make the most of the whipping cream powder ingredient.Contact us today for bulk orders, whipping cream powder price inquiries, and free samples!

Why Are Bread Emulsifiers Important in Baking

06 Nov 2024

Emulsifiers are essential ingredients in bread making that significantly improve dough performance, texture, and shelf life, as well as enhance the final product's flavor and appearance. They play a crucial role in creating high-quality bread with optimal volume, texture, and freshness. This article explores the key functions of emulsifiers in bread making and provides usage methods and considerations to achieve the best results.