1. Emulsifier – Allows water and oils to remain mixed together to form an emulsion, such as in mayonnaise, ice cream, and homogenized milk
2. Surfactant – Reduces the surface tension to allow mixtures to be formed evenly. Emulsifier is a specific type of surfactant which allows two liquids to mix together evenly
Polysorbate 20 is a polysorbate-type nonionic surfactant formed by the ethoxylation of sorbitan before the addition of lauric acid. Its stability and relative nontoxicity allows it to be used as a detergent and emulsifier in a number of domestic, scientific, and pharmacological applications.
Polysorbate 20 is used as a wetting agent in flavored mouth drops such as Ice Drops, helping to provide a spreading feeling to other ingredients like SD alcohol and mint flavor. It is also widely used as an emulsifier or solubiliser in a variety of foods including bakery products. It has E number 432.
It is approved to use as food additive in EU.
Scientific References :
1. PubChem: https://pubchem.ncbi.nlm.nih.gov/compound/443314
Regulatory References :
1. EU Approved Food Additive