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Polysorbate 20’s origins go back to the rise of modern food and pharmaceutical science in the mid-20th century. Back then, manufacturers kept running into the same problem: water and oil just don’t mix. Chemists working for trusted brands wanted to get around that, and so they explored new surfactants, especially ethoxylated sorbitan esters. Polysorbate 20 sprang out of this effort and quickly found its way into labs and factory floors. Early pharmaceutical textbooks began mentioning it as a reliable emulsifier, and by the 1950s, large-scale production took off. Over the years, food safety regulations grew more serious and demanded proven track records for every ingredient; Polysorbate 20’s manufacturers met those demands through decades of batch records and process refinements. As a result, it got wide acceptance in the food, personal care, and drug industries without controversy overshadowing its use — a rare achievement in a world of shifting chemical standards.
Polysorbate 20 goes by a few other names, like Tween 20 or polyoxyethylene (20) sorbitan monolaurate, but you’ll spot it most often in ingredient lists or product datasheets just as Polysorbate 20. I’ve worked with it in labs where cleanliness, mixing, and reproducibility matter. It shows up as a yellowish liquid that flows easily and handles a variety of temperatures without losing its key property — the ability to dissolve some of the trickiest oil-based substances into water-based solutions. Manufacturers keep choosing this ingredient because it’s inexpensive, consistent, and doesn’t bring strong flavors or odors along. These features help formulators focus on active ingredients and let Polysorbate 20 keep doing the “grunt work” behind the scenes.
Polysorbate 20 comes as a clear yellow to amber liquid that stays pourable in cool rooms or warm climates, since its melting point sits well below room temperature. It feels slippery and a bit viscous between your fingers. The chemical backbone centers around a sorbitan ring esterified with lauric acid; twenty ethylene oxide units hang off the backbone so it draws water toward oil and vice versa. This clever structure gives it an HLB (hydrophilic-lipophilic balance) value near 16.7, putting it solidly in water-soluble surfactant territory. In the kitchen or lab, it dissolves easily in water, mixes with alcohols, and goes well with other non-ionic surfactants. It doesn’t break down quickly at stable pH or temperature, holding up through mixing, heating, and even mild acids or bases. Microbial growth rarely targets Polysorbate 20 as a food source, since its chemical bonds resist easy attack. Some technicians worry about trace impurities, but reputable suppliers meet national and global standards so consistently that off-flavors or colors rarely cause trouble these days.
Big producers offer Polysorbate 20 at set purity levels, usually above 98% main component, with low acid value and almost no water or ash left behind after careful processing. Modern certificates of analysis spell out everything from heavy metal content to peroxide number, reflecting demands from food and pharma customers. Lab staff worth their paycheck read these technical bulletins before placing an order. On the packaging, you see regulatory statements: “Food Grade,” “USP-NF,” or similar tags mark out batches suitable for each use. Ingredient panels must spell out “Polysorbate 20” or its synonym and, for stricter regions, note its purpose as an emulsifier, solubilizer, or dispersant. These details help trace the material’s journey from supplier through processing plant to the end product. Any responsible operation ties batch records from receiving docks through blending tanks all the way to packaged goods, making recalls and audits less of a nightmare when regulations shift.
Manufacturers start with sorbitol, a sugar alcohol that gets dehydrated to make sorbitan. Lauric acid comes from sources like coconut or palm oil, then reacts with the sorbitan under controlled temperatures until sorbitan monolaurate forms. This intermediate meets ethylene oxide in reactors, with careful measurement so that close to twenty ethylene oxide units attach per molecule, yielding a predictable and consistent final structure. Production sites control temperature, pressure, and reaction time to maximize purity and limit byproducts. Purification follows, relying on distillation and washing. Finished Polysorbate 20 rolls off the line filtered and tested for clarity, color, pH, odor, and impurity profile. Over the years, automation and in-line process controls made batches more reliable. While quality control labs confirm that each batch matches the required technical specifications, on-site safety and environmental teams handle any ethylene oxide or lauric acid residues, making sure emissions and worker exposure sit well within legal thresholds set by agencies like OSHA and EPA.
Polysorbate 20’s main role doesn’t involve chemical change at the customer’s end. Instead, scientists love it for how well it stays unchanged through physical stress — steam-sterilized vaccine formulations, high-shear food mixers, and even foaming drug syrups keep its structure intact. It can break down at very high temperatures or strong acid/alkaline swings, but so can almost anything. Specialty labs sometimes tweak it, building in extra ethylene oxide groups or swapping in unusual fatty acid chains, but these altered versions end up with new designations and specialist uses. Polysorbate 20 itself rarely sees much chemical modification because its natural balance and surfactant behavior fit so many industry needs. That avoids extra safety reviews or regulatory hurdles for most users. Its compatibility means you can pair it with a slew of preservatives, active drugs, vitamins, and colorants without sparking strange reactions or gumming up the formula.
Besides Polysorbate 20, you’ll find other terms in ingredient lists, patents, and lab notebooks. Twin 20 and polyoxyethylene (20) sorbitan monolaurate show up frequently, with the CAS number 9005-64-5 giving you a universal reference in scientific paperwork. In the trade world, suppliers may call it Tween 20, suggesting ties to the original British manufacturer. Some regulatory documents classify it under E432 for use in the European Union. Product datasheets often detail whatever synonyms or trade names apply in a given market. Big bulk buyers get used to seeing these names pop up interchangeably, which can create confusion if label checks aren’t thorough–reliance on the CAS number helps ensure everyone’s talking about the same thing, from procurement all the way to quality assurance.
In my experience handling Polysorbate 20, worker safety hinges on good hygiene, gloves, and ventilation during production or blending — not because this is a toxic material, but because any surfactant can irritate skin or eyes and spill cleanup gets tricky if it goes unchecked. Safety data sheets from major suppliers align with global rules, flagging its mild irritant potential and recommending routine personal protective equipment. Globally, agencies like the Food and Drug Administration (FDA), European Food Safety Authority (EFSA), and others have approved it for food, drug, and cosmetic use, provided manufacturers stick to strict purity tests and application limits. Chronic toxicity and carcinogenicity studies didn’t raise red flags in approved concentrations. Environmental standards focus mostly on storage, handling spills, and keeping raw production chemicals in check, not post-consumer risk — Polysorbate 20 breaks down in sewage systems and does not accumulate in wildlife. Every production site I’ve seen has dedicated containment plans and regular audits, underscoring the importance of diligent oversight at every stage.
Polysorbate 20 is a staple across food, drugs, lab diagnostics, and personal care products. Take a walk through any grocery or pharmacy, and you’ll inadvertently encounter it in salad dressings, flavored syrups, creams, mouthwashes, nasal sprays, and baby wipes. Hospitals use solutions that depend on Polysorbate 20 to solubilize certain active drugs or deliver vaccines. Researchers prize it as a detergent in cell biology, protein extraction, and as a stabilizing agent in enzyme-linked immunoassays (ELISA). It holds appeal for both small batch artisanal producers and massive industrial plants. This flexibility shows up in sheer volume moved — worldwide annual demand for Polysorbate 20 stretches into tens of thousands of tons. Practical experience supports its broad appeal: the stuff blends readily, masks bitter notes from some actives, and resists gumming up under cold-chain storage. These qualities gained it a quiet but enduring popularity on every continent.
Food technologists, pharmaceutical companies, and chemical engineers keep probing Polysorbate 20’s boundaries, either adapting formulations for sensitive actives or enhancing natural preservation systems. I’ve watched teams push hard to uncover how it influences bioavailability in oral drugs, and to figure out which combinations with other surfactants or co-solvents can give better flavors in sugar-free syrups. Diagnostic labs experiment with Polysorbate 20 ratios to optimize antigen-antibody interactions in immunoassays, searching for sharper signals and fewer “false positive” background readings. Some companies pursue replacement strategies for palm oil-derived lauric acid to lessen environmental impacts, targeting fully sustainable, plant-based sourcing. In cosmetics and wellness, formulators want to minimize allergens and impurities, and suppliers now offer custom grades tailored for sensitive use cases. Continual micro-innovation in purification and blending tech ensures Polysorbate 20 won’t fall behind in meeting stricter regulatory or consumer expectations.
Toxicologists studying Polysorbate 20 began publishing findings decades ago. Most results show low acute toxicity, even when administered at doses much higher than what people encounter in consumer goods. Long term animal studies explored links between emulsifier exposure and metabolic health, but these rarely pointed to concerns when sticking within permitted use levels. The European Food Safety Authority and FDA independently reviewed data, finding no evidence of genotoxicity or reproductive health risks under normal consumption. Cases of allergic response or intolerance remain exceptionally rare and often traceable to non-Polysorbate byproducts. Environmental studies confirm that after disposal, sewage treatment processes break down the molecule safely, with no persistent buildups in soil or water. Still, safety panels in public health agencies keep reviewing new data year after year, and serious producers bank on transparency, sharing their batch test data and keeping watch for new evidence from peer-reviewed studies.
Based on current trends, Polysorbate 20 stands to keep its spot as a dependable, versatile ingredient. As consumer awareness grows around ingredient sourcing and potential allergens, some pressure mounts to declare everything on product labels and pivot toward natural alternatives. R&D groups have begun experimenting with new biotechnological processes for making surfactants with similar performance but more eco-friendly origins. Polysorbate 20’s future may include tweaks to its fatty acid source, shifting entirely away from palm or coconut if more sustainable options emerge at scale. Advances in analytical chemistry will likely set even tighter limits for trace impurities, pushing manufacturers to raise standards higher still. Regulatory bodies continue to set the pace for acceptable limits and traceability expectations, and companies who invest early in cleaner sourcing, better labeling, and full-scale transparency can expect to win customer trust — not just on paper, but at the shelf or in the lab. No matter how supply chains or consumer preferences evolve, Polysorbate 20’s record of safety, versatility, and reliability ensures it won’t bow out of industrial and consumer use in a hurry.
Polysorbate 20 turns up in a surprising range of products. Pour a bottle of salad dressing, apply a face cream, or run a test in a biology lab, and you bump into this ingredient. It works as an emulsifier, which means it helps oil and water mix. Without it, anything oily in a formula would float and separate, leaving a weird, uneven mess. I’ve watched chefs and scientists wrestle with this basic problem: things either blend smoothly or break apart. Polysorbate 20 handles that blending job, making everyday products look and feel a whole lot better.
A lot of cleansing oils, baby shampoos, and face mists owe their pleasant texture to Polysorbate 20. In the personal care aisle, you see it crop up in sprays and serums that feel light on the skin. Without something to bind ingredients together, products would separate in the bottle and lose that appealing feel. I’ve noticed how brands rely on it because it’s gentle. For folks with sensitive skin, knowing a formula keeps things together and reduces the chance of irritation matters. The U.S. Food and Drug Administration (FDA) recognizes it as safe for these uses, backing up the experience many of us have with mild, trustworthy products.
You find Polysorbate 20 in foods, too—especially those that need a smooth, stable texture. Whipped toppings, sauces, and some ice creams count on it for that creamy consistency. Even in drinks like flavored waters, it keeps added oils from floating to the top. From trying different brands, I’ve learned that when food keeps its shape and doesn’t turn strange after sitting on a shelf, there’s probably a solid emulsifier behind it. Organizations like the World Health Organization (WHO) and the European Food Safety Authority (EFSA) have looked at its use and say it fits within food safety standards when used in small amounts.
Polysorbate 20 also works quietly behind the scenes in labs. Researchers use it in preparing vaccines, creating stains for microscopes, and washing lab equipment. It’s especially valued in creating mixes that need to be stable and safe, without reacting unexpectedly. After helping out in a research setting, I saw just how important it is to have reliable ingredients—one small misstep, and a whole experiment might fail or even produce harmful by-products. Polysorbate 20’s track record makes it a top choice in pharmaceutical and life science applications.
People are starting to ask more questions about what’s inside their products. Some folks wonder about allergies or reactions after using Polysorbate 20 regularly. There’s also growing interest in plant-based or less processed alternatives. Current research, including studies from national health institutes, hasn’t raised major red flags, but ongoing monitoring keeps things safe. As new products emerge, people look for transparency and sustainability, not just safety. Brands that invest in research, improve sourcing, and respond to customer feedback build trust—and Polysorbate 20 is a good example of how an ingredient can keep up with changing expectations.
Polysorbate 20 pops up in shampoos, facial cleansers, face masks, body washes, and plenty of wipes. Manufacturers use it because it blends oil with water so creams, lotions, and essential oil sprays don’t separate. This ingredient pulls together different substances, saving your favorite lotions from clumping or separating in the bottle.
The Cosmetic Ingredient Review Expert Panel evaluated Polysorbate 20 for skin use as far back as 1984. They looked at scientific studies on how it works and how skin reacts to it. They found it does not build up in the body, does not irritate skin or eyes when used in common amounts, and does not act as a skin allergen for most folks. It usually ends up on ingredient labels for baby wipes and sensitive skin products, and brands are unlikely to go this route if the ingredient caused constant problems.
Polysorbate 20 starts as a mix between sorbitol (a sugar alcohol) and fatty acids from coconut oil or palm oil. During processing, it connects with ethylene oxide—a fact that concerns some people. That’s because ethylene oxide, in giant amounts, is linked to cancer risk. But trace leftovers after manufacturing must stay well under legal and industry safety limits. The European Union and U.S. Food and Drug Administration watch those levels closely, which should give people some assurance.
As someone with skin that throws fits over fragrances, strong alcohols, and cheap soap, I’ve used enough “hypoallergenic” cleansers to spot Polysorbate 20 on almost every label. If my face or hands burned or flared up, I’d know quickly. Many others with sensitive skin share the same experience—routine use causes no issues. Ask dermatologists and you’ll hear the same: Polysorbate 20 rarely causes trouble for their patients, unless someone has an extremely rare sensitivity.
Still, allergic reactions can happen. Contact dermatitis caused by Polysorbate 20 turns up in scientific case reports, but these almost always involve folks already dealing with many allergies or repeated use on broken skin. Dermatologists sometimes run patch tests for people who seem reactive to many things. On healthy skin, at the levels used in personal care products, most people never notice any problems.
People trying to limit exposure to anything synthetic might worry about Polysorbate 20—especially those wary of the word “ethyl.” But evidence so far points toward safety for most. If someone finds their skin reacting, patch testing with a dermatologist helps get to the root of the problem. Reading and understanding product labels empowers shoppers to make informed decisions.
For those who want to avoid it, mineral oil–free and essential-oil-free product lines often skip synthetic emulsifiers. Small skincare businesses selling direct sometimes use only oil and water, blended with vigorous shaking or natural alternatives like lecithin. Such products come with shorter shelf lives but suit ultra-sensitive users.
Polysorbate 20 works for millions who rely on gentle cleansers and baby wipes. Accountability from public agencies, constant safety reviews, and transparency let consumers trust formulations. It’s wise to stay informed, talk to medical professionals about new rashes, and vote with your wallet on what belongs in your daily routine.
Walk down the cosmetics or food aisle, and odds are you’ll spot “Polysorbate 20” tucked away on a label. Some products call out “natural,” “organic,” or “non-toxic” like they’re badges of honor, but ingredients like this one often spark debates about what really counts as natural. Food manufacturers, cosmetic formulators, and regular folks all seem to wrestle with the same question: does Polysorbate 20 fit in with nature, or did chemists whip it up in a lab?
Polysorbate 20 starts with sorbitol—a sugar alcohol that comes from fruits like apples and grapes. Chemists take this sorbitol and hit it with a chemical reaction involving ethylene oxide, which layers on chunks called polyoxyethylene. The last step binds the mix to lauric acid, usually derived from coconut oil. The outcome gives us a clear, viscous liquid that helps oils and water get along.
The quick summary: yes, sorbitol and lauric acid can come from natural sources. But the chemical treatments and synthetics added through the process push Polysorbate 20 solidly into the “synthetic” category. A label saying “derived from natural ingredients” might be technically true, but the finished ingredient has taken a one-way trip through the chemistry lab, picking up plenty of modifications along the way.
Food authorities and health regulators, including the FDA and the EU’s EFSA, call Polysorbate 20 safe at low concentrations in foods, pharmaceuticals, and cosmetics. Plenty of research backs that up, so long as manufacturers don’t overdo it. Yet people often worry more about how ingredients are made, not just what they do. I see customers asking for “clean” products, meaning fewer chemical-sounding names. Many shoppers pull out their phones, hunting for information at the store shelf.
In practice, I’ve found that folks want ingredients to match the impression they get from packaging. If a lotion claims to be “plant-based” or “completely natural,” seeing a name like Polysorbate 20 can leave buyers with questions—or disappointment. This damages trust, even if the ingredient itself poses no known health risk.
Natural isn’t just a checklist of ingredients mined straight from plants. It also means transparency—giving people honest information about how things end up in a bottle or a jar. I’ve worked with natural food groups that debated endlessly over what counts as “natural.” Their conclusion? It’s not just the raw material, but what happens in between harvest and packaging. Polysorbate 20, despite its fruit and coconut origins, goes through synthetic processing.
That isn’t to say synthetic means unhealthy. In fact, Polysorbate 20 helps stabilize lotions, salad dressings, and even vaccines by making oil and water behave. Take away the chemistry, and a lot of everyday products would separate, spoil, or turn lumpy long before they reach your kitchen or bathroom.
For anyone keen on limiting synthetic additives, Polysorbate 20 signals a good spot to pause and dig a bit deeper. Alternatives exist, but rarely without trade-offs. Some companies swap in lecithin, beeswax, or even newer fermentation-based emulsifiers. These cost more, can behave differently, and sometimes don’t match the silky feel or clean blending that Polysorbate 20 offers.
People want food and cosmetics to be both safe and trustworthy. Knowing that Polysorbate 20 comes from both plant and laboratory doesn’t make it “bad,” but it does show how far modern chemistry reaches into the everyday. The decision of what to accept on our skin or in our meals comes down to clear labels, honest talk, and an understanding that science isn’t the enemy—it’s part of the story.
Walk down any cosmetics aisle, and it’s tough to miss Polysorbate 20. This synthetic compound crops up in everything from lotions to mouthwash. At its core, Polysorbate 20 acts as a surfactant. It helps oil and water mix—a handy trick in both industrial and personal care products.
Curiosity often sparks in kitchens and processing plants alike: can Polysorbate 20 safely show up on ingredient lists for things we eat? According to facts from the U.S. Food and Drug Administration (FDA), only Polysorbate 60 and Polysorbate 80 appear on the approved list for food additives in the United States. Polysorbate 20 hasn’t been cleared for use in food.
This isn't just a technicality—there’s a process for these approvals. Regulators demand data on safety, purity, digestion, and any possible health effects. Decades ago, manufacturers submitted evidence on Polysorbates 60 and 80, leading to their spot as emulsifiers in bread, sauces, and some dairy products. The same push for data hasn’t happened with Polysorbate 20, at least not enough to earn it a green light in food.
I’ve watched debates over food ingredients unfold—both online and in real life. Questions about safety almost always trace back to how a compound behaves in the body. For example, Polysorbate 20's main competitor, Polysorbate 80, has long-term studies showing most people can handle small amounts. On the other hand, Polysorbate 20 still lacks a safety dossier for ingestion. Without these numbers, risk quickly wins over convenience, especially in an environment where food recalls can make or break public trust.
Research from groups like the World Health Organization and the European Food Safety Authority also say Polysorbate 20 shows low toxicity for topical uses. Eating it is a different story. Without dedicated research, nutritionists and doctors can’t offer assurances.
Shelves are full of processed foods needing ingredients that keep sauces creamy and dressings from separating. Having another option seems tempting. Yet history teaches valuable lessons: rushed adoption of ingredients led to public health crises in the past—think about the stories behind trans fats or artificial colors. It pays to be slow. Food safety laws insist on this careful approach.
Manufacturers already have tools for crafting stable products without Polysorbate 20. Lecithin from soybeans or eggs, for example, creates smooth blends in chocolates and baked goods. Polysorbate 80 works in ice cream and desserts. Food technology courses always taught that replacing an ingredient isn’t just plug-and-play—taste, math, and even philosophy about what makes food safe enter the mix.
Companies stuck on finding something “just right” can join research partnerships with universities. More studies could help fill in the blanks for Polysorbate 20’s safety, but going down that path means lots of lab work, plus the patience for years of review.
The story on Polysorbate 20 and food rings with a familiar lesson: not all solutions fit every setting. Until science lays out a safe path and regulators update rules, Polysorbate 20 belongs on the cosmetics shelf and not in the kitchen cupboard. Safety isn’t just a box to check—it’s a moving target shaped by evidence, and right now, facts keep this compound out of what we eat.
Polysorbate 20 pops up in all sorts of personal care items, food, and even medicines. This liquid emulsifier keeps ingredients from separating, helping creams feel smooth and ensuring that salad dressings blend right. You’ll spot it on ingredient labels for shampoo, face wipes, baby products, even ice cream. Many people use products with it every single day without blinking. Still, questions keep circling: can it spark allergic reactions?
Reports of allergies tied to Polysorbate 20 exist, but they’re rare. Most folks use products with it for years and never see a rash or hives. Scientists have compared it to food and skin allergens, and the evidence just isn’t strong that it triggers widespread issues. The U.S. Food and Drug Administration and the European Medicines Agency both count it as safe for use in foods and medicines.
That being said, safe doesn’t always mean perfect for every person. Some people do break out when they use a lotion with Polysorbate 20. Often, it comes down to the skin barrier. Eczema or other sensitive skin conditions make people more likely to react, not just to Polysorbate 20 but to plenty of everyday ingredients. In rare cases, Polysorbate allergies have showed up after certain vaccines, which use similar ingredients in the formula to make the vaccine stable. The true allergy relates more to repeated exposure or sensitivity in the person rather than the chemical itself being a major offender across the board.
Typical studies involve patch tests or clinical follow-up after complaints. A 2020 review in the journal “Contact Dermatitis” looked at the records from major hospitals. Over more than a decade, real allergic responses to Polysorbate 20 seldom turned up, even in people who already struggle with sensitive skin. In food and medicine, doses are low and spread out. Cosmetics and wipes contain it in small amounts, often less than a few percent of the whole formula.
True allergic responses, such as breathing trouble or swelling, are almost unheard of with Polysorbate 20 both in over-the-counter skin care and in foods. Most reactions recorded have been mild, such as skin redness or itching, and usually tie back to other ingredients in the formula. A single ingredient rarely causes all the trouble in a multi-part formula.
If someone thinks Polysorbate 20 is causing problems, a good start involves checking product labels and choosing simple formulas—no need to play detective with twenty different chemicals at once. Some brands make lines free of this ingredient for those who want to avoid it. Healthcare providers can arrange patch tests to see if the substance really is the culprit. For people who react, alternatives exist: products using glycerin, natural oils, or squalane for moisture can sidestep the problem.
Pay attention to any changes in your skin after starting a new product, not just the headline ingredients but anything changed in the routine. Track if symptoms show up after every use or only after certain activities. It takes a little work, but knowing personal triggers makes a big difference. For the majority, Polysorbate 20 is a workhorse ingredient that poses little risk. Sensitivities don’t make someone “overly sensitive”—they signal the body’s unique chemistry. Nobody needs to accept discomfort: options exist and personal comfort counts for more than any trend or expert debate.
| Names | |
| Preferred IUPAC name | Polyoxyethylene (20) sorbitan monolaurate |
| Other names |
Tween 20 Polyoxyethylene (20) sorbitan monolaurate Sorbitan monolaurate, ethoxylated PEG(20) sorbitan monolaurate E432 |
| Pronunciation | /ˌpɒl.iˈsɔːr.beɪt ˈtwɛnti/ |
| Identifiers | |
| CAS Number | 9005-64-5 |
| Beilstein Reference | 4731341 |
| ChEBI | CHEBI:5379 |
| ChEMBL | CHEMBL1201478 |
| ChemSpider | 12155 |
| DrugBank | DB11101 |
| ECHA InfoCard | 03f6c3de-fc29-4d01-ab6b-527bb2db1ecc |
| EC Number | 500-018-3 |
| Gmelin Reference | 2202227 |
| KEGG | C2047 |
| MeSH | D011110 |
| PubChem CID | 443315 |
| RTECS number | TR7400000 |
| UNII | 7T1F30V5YH |
| UN number | UN3082 |
| CompTox Dashboard (EPA) | DTXSID2020279 |
| Properties | |
| Chemical formula | C58H114O26 |
| Molar mass | 1227.54 g/mol |
| Appearance | Clear, colorless to pale yellow liquid |
| Odor | Faint, characteristic |
| Density | 1.105 g/cm³ |
| Solubility in water | Soluble in water |
| log P | log P = 16.7 |
| Vapor pressure | <0.01 hPa (20 °C)> |
| Basicity (pKb) | 21.15 |
| Magnetic susceptibility (χ) | -7.8e-6 |
| Refractive index (nD) | 1.470–1.478 |
| Viscosity | Viscosity (25°C): 300-400 cP |
| Dipole moment | 1.78 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 756 J·mol⁻¹·K⁻¹ |
| Pharmacology | |
| ATC code | A04AD15 |
| Hazards | |
| Main hazards | Main hazards: Not regarded as a health hazard under current legislation. |
| GHS labelling | GHS labelling for Polysorbate 20: `"Not a hazardous substance or mixture according to Regulation (EC) No. 1272/2008 (CLP/GHS)"` |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | Not a hazardous substance or mixture according to Regulation (EC) No. 1272/2008. |
| Precautionary statements | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. If eye irritation persists: Get medical advice/attention. |
| NFPA 704 (fire diamond) | Health: 1, Flammability: 1, Instability: 0, Special: - |
| Flash point | > 110°C |
| Autoignition temperature | ~350°C |
| Explosive limits | Non-explosive |
| Lethal dose or concentration | LD50 Oral Rat 29,170 mg/kg |
| LD50 (median dose) | 25,000 mg/kg (rat, oral) |
| NIOSH | TRN9488722 |
| PEL (Permissible) | Not established |
| REL (Recommended) | 25 mg/kg bw |
| Related compounds | |
| Related compounds |
Sorbitan monolaurate Polysorbate 80 Polysorbate 60 Polysorbate 40 |
