Below is a list of all known varieties for Polysorbate 80. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Beeswax (Food Grade) | Used as a "glazing agent" and "coating" "for" "candies," "pills," "and" "some" "fruits." |
| Bentonite (Clay) | A "natural clay" (volcanic ash) "used" as a "clarifying agent" in "winemaking" and "juicing." "It" "binds" "to" "proteins" "and" "other" "solids," "which" "then" "settle" "out." |
| Benzyl Alcohol | A "food-grade" "solvent" "and" "preservative" "used" "in" "flavor" "extracts." |
| Carnauba Wax | A "plant wax" "from" "a" "palm tree." "Used" "as" "a" "hard, glossy" "glazing agent" "on" "candies" (e.g., "gummy bears," "Skittles"), "pills," "and" "cars." |
| Castor Oil (Food Grade) | Used as a "mold inhibitor" "on" "cheeses" "and" "as" "a" "component" "in" "flavorings" "and" "candy." |
| Chitosan (from Shellfish) | A "polymer" "derived" "from" "chitin" (crustacean shells). "Used" "as" "a" "fining agent" "in" "winemaking." |
| Dimethylpolysiloxane (Silicone) | An "anti-foaming" agent. A few drops are added to "frying oil" in "fast-food" vats to prevent bubbling and "boil-over." |
| Egg Whites (Albumen) | Used as a "traditional" "fining agent" in "high-tannin" "red wines" "to" "soften" "the" "mouthfeel." |
| Ethanol (Food Grade) | Pure "alcohol" "used" "as" "a" "solvent" "to" "create" "extracts" (e.g., "vanilla extract") "and" "as" "a" "preservative." |
| Gelatin (as Clarifier) | Used in winemaking as a "fining agent" to "bind" "to" "tannins" "and" "phenolics," "reducing" "astringency." |
| Glycerin (Food Grade) | Also called Glycerol. A thick, sweet, clear liquid. A powerful "humectant," it attracts and retains moisture, keeping foods like icings soft. |
| Isinglass | A "clarifying agent" "from" the "swim bladders" of "fish" (sturgeon). "Used" "traditionally" "to" "clarify" "beer" (e.g., "stouts") "and" "wine." (Not vegetarian). |
| Kieselsol (Silica Sol) | A "liquid" "suspension" of "silica," "used" "as" "a" "fining agent" "in" "wine," "often" "in" "conjunction" "with" "gelatin" "or" "chitosan." |
| Mineral Oil (Food Grade) | Used as a "release agent" "on" "baking pans" "and" "as" "a" "coating" "on" "some" "candies" "to" "prevent" "sticking." |
| Polysorbate 20 (Food Grade) | A related emulsifier, often used to solubilize flavor oils in water-based products like mints. |
| Polysorbate 40 (Food Grade) | A related emulsifier used in baking and as a dough conditioner. |
| Polysorbate 60 (Food Grade) | (Linked) A related emulsifier, often used as a dough conditioner in bread and as a whipping agent in icings. |
| Polysorbate 65 (Food Grade) | A solid, waxy emulsifier used in icings and confectionery to prevent oil separation. |
| Polysorbate 80 (Food Grade, Liquid) | The standard form. A viscous, amber-colored liquid used as a powerful emulsifier in ice cream, pickles, and sauces. |
| Propylene Glycol | A "carrier" "solvent" "used" "to" "dissolve" "flavors" "and" "colors" "for" "use" "in" "frostings," "beverages," "and" "extracts." "Also" "a" "humectant." |
| Propylene Glycol (Food Grade) | A humectant and solvent. Used to carry "flavors" and "colors" in liquid extracts, and to keep "soft-baked" cookies moist. |
| PVPP (Polyvinylpolypyrrolidone) | A "synthetic" "polymer" "used" "as" "a" "clarifier" "in" "white wine" "and" "beer" "to" "remove" "polyphenols" "that" "cause" "browning" "and" "haze." |
| Shellac (Food Grade) | "Confectioner's Glaze." "A "resin" "secreted" "by" "the" "lac bug." "Used" "to" "give" "a" "shiny, protective" "coating" "to" "candies" (e.g., "jelly beans"), "apples," "and" "pills." |
| Sorbitol | A sugar alcohol used as a bulk sweetener, but also as a powerful humectant to prevent moisture loss in candies and baked goods. |
| Triacetin (Glycerol Triacetate) | A "food-grade" "solvent" "used" "as" "a" "carrier" "for" "flavors" "and" "as" "a" "plasticizer" "in" "chewing gum." |
| Vegetable Glycerin | Glycerin that is specifically derived from plant oils (like soy or palm). |