-
Mono-and Diglycerides of Fatty Acids Series Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Polyglycerol Esters of Fatty Acids (PGE) Polyglycerol Polyricinoleate (PGPR) Propylene Glycol Esters of Fatty Acids Capryl Monoglyceride Hydrocolloid Series Bakery Emulsifier Series Compound Emulsifier Series Compound Emulsifier and Thickener Series
Tween 80: The "Invisible Magician" in the Food Industry
Jul 15,2025
Among the dazzling array of food labels, have you ever noticed the ingredient "Tween 80"? As the "all-rounder" in the field of food emulsifiers, Tween 80 silently protects the smoothness of ice cream, the softness of cakes, and even the stability of beverages with its unique chemical properties. Today, let's unveil its mystery and see how it has become an indispensable "magician" in the food industry!
1. Tween 80: From Chemical Structure to Food-Grade Applications
Tween 80 (Tween 80), chemically named Polyoxyethylene (20) sorbitan monooleate, is a non-ionic surfactant. It is synthesized by ethoxylation of sorbitol and oleic acid, possessing both hydrophilic groups (polyoxyethylene chains) and hydrophobic groups (oleic acid chains), effectively reducing the interfacial tension between oil and water to form stable emulsions.
Its physical properties are also quite unique: at room temperature, it is a pale yellow to amber oily liquid, easily soluble in water, ethanol, and vegetable oils, but it solidifies into a gel at low temperatures and returns to liquid upon heating. This characteristic allows it to adapt to both hot and cold processes in food processing while maintaining emulsification effects.
2. The "Magic" Applications of Tween 80
Ice Cream: The Guardian of Smooth Texture
Tween 80's role in ice cream is classic. It prevents milk proteins from completely coating fat droplets, promoting fat cross-linking to form a network structure that traps more air, making the ice cream fluffy and delicate in texture. At the same time, it slows melting, helping ice cream maintain an "elegant form" during hot summer days.
Baked Goods: Anti-Aging and Gloss Enhancement
In bread and pastries, Tween 80 emulsifies fats and moisture, delaying starch aging and extending shelf life. Typically added at 0.1%-0.5%, it enhances product gloss, softness, and mouthfeel, especially significantly preventing frosting in cream-based desserts.
Dairy Products and Beverages: Dual Roles of Stability and Turbidity
Reconstituted Milk: Added at no more than 1.5g/kg, it helps emulsify fats and prevent layering.
Milk-containing Beverages: Acts as a turbidity agent, giving beverages a natural milky appearance while preventing sedimentation.
Chocolate and Confectionery: The "Invisible Armor" Against Frosting
Tween 80 effectively inhibits fat crystallization on the surface of chocolate (the "frosting" phenomenon), maintaining consistent product appearance and texture, making it a key auxiliary material in high-end chocolate manufacturing.
3. Synergistic Enhancement: The Golden Partner with Other Emulsifiers
Tween 80 is often used in combination with the Span series (such as Span 60, Span 80), glycerides, or sucrose esters. For example, when mixed with Span 80, it can form a more stable oil-in-water (O/W) system, improving emulsification efficiency and reducing costs. This synergistic effect is especially critical in complex food formulations (such as salad dressings and plant protein beverages).
4. Usage Regulations and Safety
The addition of Tween 80 must strictly follow national standards (GB 2760-2024), for example:
Ice Cream/Sorbet: ≤1.5g/kg
Reconstituted Milk: ≤1.5g/kg
Although Tween 80 is internationally recognized as a safe food additive, two points should be noted:
1. It has weak hemolytic activity but should be used cautiously in pharmaceutical injections;
2. Foods containing Tween 80 cannot be labeled as "Green Food."
5. Conclusion
Though inconspicuous, Tween 80 is the "unsung hero" of the modern food industry. From the creaminess of ice cream to the gloss of chocolate, from the stability of beverages to the softness of baked goods, its presence makes deliciousness last longer and be safer. Next time you enjoy a dessert, don't forget to salute this "invisible magician"!
Kevin Tween 80 Powder
Kevin Group, leveraging its advanced production technology and strict quality control system, provides the market with high-quality compound emulsifier Tween 80 powder, widely used in baking, dairy products, confectionery, chocolate, and ice cream, helping the food industry advance towards higher quality development.
Previous:
No.19, Jinhui Road, Zengcheng, Guangzhou
Copyright © 2025 Guangzhou Kevin Food Development Co., Ltd. All Rights Reserved