Sorbitan Ester Ethoxylate (Polysorbates)
Versatile Emulsifiers for Diverse Industries
Polysorbates are non-ionic surfactants and emulsifiers widely used across food, cosmetics, and industrial applications. These versatile solubilizers improve texture, stability, and performance in a variety of formulations.
Get a Quote >Key Benefits of Our Sorbitan Ester Ethoxylate (Polysorbates)
Emulsification Power
Enhance spreadability and absorption by reducing surface tensionSolubilization Ability
Enhances the water solubility of oils, vitamins, and lively componentsSurfactant & Wetting Agent
Reduces surface tension, improving spreadability and absorptionStabilizing & Thickening Agent
Prevents phase separation while achieving uniform consistencyMild & Non-Irritating
Commonly used in cosmetics owing to its safety for skinTemperature Resistance
Emulsification properties are maintained regardless of temperatureOur Sorbitan Ester Ethoxylate (Polysorbates) Variants
Sorbitol ethoxylate 6 mole
A mild, nonionic surfactant with emulsifying, solubilizing, and stabilizing properties.
Polysorbate 61
A light wetting agent that improves spreading and dispersion of oil-soluble components in aqueous media.
Polysorbate 40
A versatile emulsifier that helps stabilize oil-in-water emulsions and enhances formulation consistency.
Polysorbate 85
A heavy-duty emulsifier with high oil affinity, ideal for stabilizing rich and dense emulsions.
Polysorbate 81
A specialized dispersant that aids in uniform distribution of oil-soluble actives in water-based formulations.
Polysorbate 20
A mild non-ionic solubilizer used to incorporate essential oils and fragrances into water-based systems with excellent clarity.
Polysorbate 80
A widely used solubilizer and emulsifier that allows easy incorporation of hydrophobic compounds into aqueous solutions.
Polysorbate 60
A non-ionic stabilizer that supports emulsions and prevents separation in oil-water systems.
Polysorbate 65
A high-performance emulsifier that provides smooth texture and long-term emulsion stability.
