Tween 65, chemically called Polyoxyethylene (20) Sorbitan Tristearate, is a non-ionic surfactant with strong emulsifying ability. It’s made from sorbitol, stearic acid, and ethylene oxide, featuring good stability in high-temperature environments.
Its main functions include stabilizing oil-water emulsions, improving ingredient solubility, and enhancing product texture. Widely used in food (dairy, baked goods), cosmetics (creams, lotions), and pharmaceuticals, it’s safe, compliant with global standards, and a reliable formulation additive.
Product Advantage
Exceptional High-Temperature Stability for Demanding Processes
Tween 65 maintains stable performance at temperatures up to 120°C, a key advantage over other Tweens (e.g., Tween 80 degrades above 90°C). In bakery applications, it retains emulsifying power during 180°C baking, reducing dough shrinkage by 22% and improving crumb texture uniformity—tested across 50+ commercial bakeries.
Superior Emulsification for High-Oil Formulations
With an HLB value of 10.5, it excels at stabilizing high-oil systems (oil content up to 60%). In chocolate coatings, it prevents fat blooming for 12 months (vs. 6 months with generic emulsifiers) and reduces viscosity by 18%, enabling smoother application. Lab data shows 98% emulsion stability after 30 days of storage at 35°C.
Global Safety Compliance & Low Toxicity
Tween 65 meets FDA (21 CFR §172.842), EU Regulation (EC) No 1333/2008, and USP/NF standards. Its LD50 (oral, rat) is >25,000 mg/kg, and heavy metal content (<5 ppm Pb/Cd) is far below industry limits, making it safe for food (dairy, confectionery) and pharmaceutical oral formulations.
Excellent Compatibility with Diverse Ingredients
It mixes seamlessly with lipids, proteins, APIs, and preservatives—compatibility tests confirm no precipitation or degradation with 98% of common food/cosmetic raw materials. In skincare creams, it enhances the solubility of fat-soluble actives (e.g., vitamin E) by 30%, boosting their efficacy.
Consistent Quality with Strict Manufacturing Controls
Produced via automated batch processes with real-time quality monitoring, Tween 65 has batch-to-batch consistency: acid value (<1.5 mg KOH/g), saponification value (45–55 mg KOH/g), and hydroxyl value (80–100 mg KOH/g) all meet Grade A specs. Our 3-year quality record shows a 99.9% pass rate in third-party audits.
Sustainable Sourcing & Biodegradability
Raw materials (sorbitol, stearic acid) are 75% bio-based (per ASTM D6866), and our production cuts water use by 35% vs. traditional methods. It’s 92% biodegradable within 28 days (OECD 301B test), aligning with global sustainability goals for food/cosmetic brands.
Technical Parameters
| Parameter | Specification |
| Chemical Name | Polyoxyethylene (20) sorbitan monoaleate |
| Appearance | Yellow waxy solid |
| Lonicity | Non-ionic |
| Hydroxyl Value | 65~80 mg KOH/g |
| Saponification Value | 45~55 mg KOH/g |
| Acid Value | ≤ 2.0 mg KOH/g |
| Water Content | ≤ 3.0% |
| HLB Value | 10.5 |
Product Uses
Food Industry (Bakery & Confectionery)
Ideal for bread, cakes, and chocolate. In baking, it emulsifies fat and water, reducing dough shrinkage by 22% and extending shelf life by 3–5 days. In chocolate coatings, it prevents fat blooming, keeping a smooth texture for 12 months. Added at 0.3–0.8% dosage, it’s safe for food use.
Cosmetics & Skincare
Used in thick creams, body butters, and sunscreen. It blends oil-based ingredients (e.g., shea butter) with water, enhancing spreadability. It also boosts solubility of vitamin E by 30%, making actives work better. Gentle enough for daily skincare, with no irritation risk.
Pharmaceutical Field
Applied in oral suspensions and ointments. As a stabilizer, it keeps drug particles evenly dispersed, improving absorption by 15%. Compliant with USP/NF standards, it’s safe for oral use. Added at 0.5–2% concentration, it ensures formulation stability during storage.
Industrial Lubricants
Incorporated into metalworking lubricants. It emulsifies mineral oil and water, forming stable emulsions that reduce friction. Resists high temperatures (up to 120°C), maintaining performance in industrial processes. Improves lubricant longevity by 20%.
Product Operate Guide
1、For Food (Baking/Chocolate)
Add 0.3–0.8% Tween 65 to oil phase first. Heat to 60–80°C, stir 2–3 mins until dissolved. Mix with water phase (same temp) at 200 rpm. For baking, add post-dough mixing to avoid high-heat loss.
2、For Cosmetics (Creams/Butters)
Blend 1–3% Tween 65 with oils/sheabutter. Heat to 70°C, combine with heated water phase. Stir slowly while cooling to 30°C for smooth textures—no extra co-solvents needed.
3、For Pharmaceuticals (Ointments)
Use 0.5–2% sterile Tween 65. Mix with APIs and oil base at 50°C, stir 5 mins. Add aqueous phase gradually, homogenize at 1500 rpm for 10 mins to ensure stability.
FAQ
Q: How long can Tween 65 be stored, and what if it becomes cloudy?
A: Tween 65 has a 2-year shelf life when stored in sealed containers at 15–25°C (away from sunlight). Cloudiness from low temps is normal—warm to 40°C and stir gently to restore clarity; it won’t affect performance.
Q: Can Tween 65 replace Tween 80 in formulations?
A: It depends. Tween 65 (HLB 10.5) suits high-temp/high-oil mixes (e.g., baking), while Tween 80 (HLB 15) fits low-temp systems. For direct replacement, test emulsion stability first to adjust dosage.
Q: Is it safe to increase Tween 65 dosage beyond recommended ranges?
A: Not advised. Exceeding 0.8% (food) or 3% (cosmetics) may cause off-textures (e.g., greasy creams) or reduce product stability. Stick to guidelines—our lab data confirms optimal efficacy within recommended doses.
Q: Does Tween 65 interact with common preservatives in cosmetics?
A: No. It’s compatible with parabens, phenoxyethanol, and benzyl alcohol. Tests show no degradation or reduced preservative activity when mixed, so no extra adjustments are needed for formulation safety.
