COA and SDSis avaliable. If you need, please contact me! Tween 80 has excellent emulsifying, dispersing and wetting properties.In the food industry, used as an emulsifier, dispersant and turbidity agent for ice cream, bread, pastries, candies, etc.The dosage is 0.1% to 0.5%, in order to prevent cream food splash, food aging, and improve quality, luster, taste and softness.Especially for cream chocolate toffee has obvious anti-frosting effect. Pictures for CAS 9005-67-8 Tween
