Polysorbate 80 / 60

Polysorbate 80 and 60 are synthetic, nonionic surfactants (emulsifiers) used in foods, cosmetics, and pharmaceuticals to blend oil and water, improve texture, stabilize products, and extend shelf life, with Polysorbate 80 (Tween 80) popular in beverages/sauces for oil dispersion, and Polysorbate 60 (Tween 60) common in baked goods/frozen desserts for moisture/texture, though some research suggests potential gut health concerns.
What They Are
Synthetic Emulsifiers: Both are derived from sorbitol and fatty acids, acting as surfactants to mix ingredients that normally separate (like oil and water).
Tween Family: They belong to the “Tween” group of surfactants (e.g., Tween 80, Tween 60).

Key Differences & Uses
Polysorbate 80 (Tween 80):
Best For: Beverages, sauces, marinades, ice cream, creams.
Function: Excellent oil dispersion, flavor delivery, solubilizing oils in water.
Polysorbate 60 (Tween 60):
Best For: Baked goods (bread, cakes), frozen desserts, coffee creamers.
Function: Moisture retention, smoother texture, preventing ice crystals, improving volume in baking.

General Functions
Emulsification: Blending oil-in-water or water-in-oil.
Stabilization: Preventing separation in food and cosmetics.
Texture Improvement: Creating smoother, more consistent products.
Solubilization: Helping dissolve oils and fragrances.

Applications
Food: Extend shelf life, improve texture in bakery, dairy, sauces.
Cosmetics: Mix water/oil in lotions, creams, shampoos; distribute essential oils.