Polysorbate 80 (Tween 80) · Emulsifier & Solubilizer for Beverages & Oil-in-Water Systems (E433)

Key characteristics

• Common name: Polysorbate 80 (Tween 80).
• E-number: E433.
• Type: non-ionic emulsifier / surfactant (typically described as polyoxyethylene sorbitan monooleate).
• Primary function: solubilization and stabilization of hydrophobic ingredients in water-based systems.
• Typical use areas:
  • Flavor emulsions and cloud systems in beverages,
  • Oil-in-water emulsions (sauces, dressings),
  • Dairy and plant-based drinks,
  • Bakery and confectionery systems where emulsification improves processing or stability.
• Compatibility: generally compatible with many food acids and salts; evaluate interactions with proteins, gums and other surfactants.
• Labeling: commonly declared as “polysorbate 80” or “emulsifier (E433)” where E-number labeling applies.

Atlas supports formulation teams with emulsifier selection and practical dosing guidance to achieve stable emulsions and desired sensory profile.

Indicative specification points

Specifications vary by grade and regional standards. Typical food-grade parameters include:

• Appearance: clear to slightly hazy, yellow to amber viscous liquid/semi-liquid.
• Odour: mild characteristic, free from off-odours.
• Acid value / saponification value / hydroxyl value: controlled within agreed ranges (per standard methods).
• Water content: controlled for consistent handling and performance.
• Peroxide value: controlled to ensure oxidative quality.
• Heavy metals and contaminants: restricted in line with food ingredient standards.
• Microbiological quality: appropriate for food-grade emulsifier produced under controlled hygienic conditions.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates where available) can be supplied from approved producers to support audits and regulatory submissions.

Beverages & flavor systems

• Flavored waters and soft drinks – stabilizes flavor oils and helps prevent ring formation or separation.
• Cloud emulsions – supports stable turbidity and dispersion in beverage clouds.
• Energy and functional beverages – helps solubilize certain hydrophobic actives and flavor components (system dependent).
• Powder-to-liquid beverage concepts – used in some emulsified flavor concentrates and premixes.

Dairy & plant-based beverages

• Milk-based drinks – supports emulsion stability when flavor oils or fat fractions need improved dispersion.
• Plant-based drinks – helps stabilize oil phases and flavors in oat/almond/soy and other plant systems.
• Ready-to-drink shakes – supports physical stability where fat, flavors and emulsions must remain uniform.

Sauces, dressings & emulsions

• Dressings and mayonnaise-style systems – supports stable oil-in-water emulsions and can improve consistency (system dependent).
• Sauces and dips – helps emulsify fat components and improve stability during storage.

Bakery, confectionery & dessert systems

• Confectionery and fillings – supports dispersion of flavors and improves processing stability in certain systems.
• Ice cream and frozen desserts (selected applications) – can support emulsification and texture depending on formulation.
• Bakery mixes – used in some applications for emulsification and improved processing tolerance (grade and recipe dependent).

Formulation guidance

• Dosage depends on:
  • Oil/flavor load and droplet size target,
  • pH, ionic strength and presence of proteins/hydrocolloids,
  • Processing shear and temperature profile,
  • Packaging and storage conditions (time, light, temperature).
• In beverage emulsions, emulsifier performance should be validated with droplet size distribution and accelerated stability testing.
• In sauces and dressings, evaluate texture, mouthfeel and long-term phase stability under real storage conditions.
• Regulatory: confirm permitted uses and maximum levels in each destination market and product category; align labeling requirements accordingly.

Quality & documentation

• Supplied as food-grade polysorbate 80 (E433) with agreed specifications for key quality parameters and impurities.
• Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
• Additional documentation can include GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates (where available) and other compliance files.
• Production sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
• Customers remain responsible for regulatory compliance, permitted uses, maximum levels and labeling in destination markets.

Packaging, storage & logistics

• Standard packaging options include pails, drums or IBCs, depending on grade and supply chain.
• Store in a cool, dry, well-ventilated area, in tightly closed original packaging, away from direct sunlight and incompatible materials.
• Viscosity can increase at low temperatures; gentle warming (as per supplier guidance) may improve handling.
• Shelf life is defined on the product specification and COA; customers should verify performance during storage and in finished products.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your intended application (beverages/flavor emulsions, dairy/plant-based drinks, sauces/dressings, confectionery), oil load and processing method, target shelf life, annual volume, preferred packaging and documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable polysorbate 80 grades and integrated emulsion-stability strategies.