Polysorbate 80
The short version
A common surfactant in ice cream, sauces, and pharmaceuticals — a central focus of gut microbiome research.
It's allowed, but comes with clearer cautions — such as reactions in sensitive people, stricter limits, or contested safety. The Safety section below explains why.
Where it comes from
A synthetic non-ionic surfactant produced by ethoxylation of sorbitan monooleate. Developed in the 1940s, branded Tween 80, and adopted widely in food, cosmetics, and pharmaceuticals.
How it's used
Used in ice cream (improves overrun and texture), salad dressings, sauces, condiments, vitamin oils, and as a pharmaceutical excipient — including in many vaccines. Typical food use 0.01–0.5%.
Safety profile
ADI of 25 mg/kg body weight (combined polysorbates). A widely cited 2015 study (Chassaing & Gewirtz, Nature) showed that polysorbate 80 at low doses altered gut microbiota and induced low-grade intestinal inflammation in mice. Subsequent human studies are limited but the topic is among the most active areas in emulsifier safety research.
Physical & chemical properties
Amber viscous liquid, soluble in water. Amphiphilic — strong emulsifying ability. Heat- and pH-stable across typical food ranges.
Regulation worldwide
Permitted globally with maximum levels per food category. EFSA is conducting an ongoing re-evaluation of polysorbates in light of microbiome research.
Educational information only. Not medical or dietary advice.