What is the proper way to use polysorbate to create an emulsion?

What is the proper way to use polysorbate to create an emulsion? - Elderly white hair worker using machine

I am looking for an emulsifier that will bind my flavouring oil and syrup, but will not destroy the taste. I was told to try polysorbate 20 and 80. I have mixed the oil and water, and added some polysorbate 80. There is a layer still on top of the syrup that u can't see through, and the bottom 2/3 is cloudy. I can only feel that this hasn't worked. I also thought that polysorbate is supposed to be tasteless, but the stuff in front of me taste disgusting, even a pea sized drop. Am I using polysorbate correctly?



Best Answer

From what I have read, the process is to mix polysorbate with the essential oil, in a 1:1 ratio, until a clear solution is achieved. Then, add that mixture to your water or flavor syrup. As I understand it, there are several variables, such at pH, temperature, and the other ingredients that might be part of your final product, which could impact the effectiveness of polysorbate.

You could also look into soy lecithin as a potential emulsifier for your situation.




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How do you use polysorbate?

Recommended usage: 1:1 ratio. For example, mix equal amount of Polysorbate 20 with fragrance or essential oil until a clear solution is achieved, then add this blend to your water, alcohol or other base. End product may be cloudy but this will vary based on formula.

How do you mix polysorbate 80?

The rule of thumb is 1 part Polysorbate 80 to 2 parts carrier oil (eg Sweet Almond oil, Coconut Oil). So if you use the recipe that we provide in our bath bomb kits, use 1 teaspoon of Polysorbate 80 to 2 teaspoons of Coconut Oil. Just remember to use the 1:2 ratio for any recipe you use.

How does polysorbate 80 work as an emulsifier?

Polysorbate 80 is used as an emulsifier in foods. For example, in ice cream, polysorbate is added up to 0.5% (v/v) concentration to make the ice cream smoother and easier to handle, as well as increasing its resistance to melting. Adding this substance prevents milk proteins from completely coating the fat droplets.



HOW TO USE POLYSORBATE 80 SOLUBILISER TO MIX CARRIER OILS WITH WATER (VERY EASY METHOD)




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