Tween 80 is a synthetic non-ionic emulsifier widely used in cosmetics, food fields and pharmaceutical preparations.
Tween 60 (HLB value 14.9) and Tween 80 (HLB value 15.0) are commonly used in protein drinks. Due to its high HLB value and its price is much lower than emulsifiers such as sucrose esters with equal HLB values, it is usually used in combination with low HLB value monoglycerides, spanners, sucrose esters, etc. to meet the needs of various protein drinks.

As O/W type food emulsifier, used alone or mixed with Span-60, Span-65 and Span-80. my country stipulates that it can be used to emulsify natural pigments, and the maximum usage is 1.g/kg; the maximum usage in milk is 1.5g/kg; the maximum usage in ice cream and ice cream is 1.0g/kg.

This product has excellent emulsifying, dispersing, wetting and other properties. In the food industry, it is used as an emulsifier, dispersant and turbidity for soft drinks such as ice cream, bread, cakes, candies, etc. The dosage is 0.1% to 0.5% to prevent creamy food from splashing, food aging, and to improve quality, increase gloss, improve taste, and improve softness. Especially for creamy chocolate toffee, there is a clear anti-blooming effect. It can be used alone or together with food emulsifiers such as glycerides and sucrose esters to exert a synergistic effect. It is also widely used as a solubilizer in advanced cosmetics, light textiles, and pharmaceutical industries. It is also widely used in textiles, paints, emulsion explosives, pesticides, printing, petroleum and other industries as emulsifiers, stabilizers, lubricants, softeners, and antistatic agents.