T-Det® PSML 20
- Chemical Family
- Sorbitan Esters
T-Det® PSML 20 is a nonionic surfactant with multiple applications in various industries. It functions as a wetting agent in the elastomer industry for rubber balers. In yeast and sugars, it functions as an emulsifier, dough improver, crystallization retarder, solubilizer, stabilizer, flavor dispersant, wetting agent, fruit or vegetable coating, and defoamer.
Properties
- Physical Form
- Liquid
Product families
Applications
- Fruits & Vegetables
- Other Food Applications
- Food & Beverage Manufacturing
Product Families
- Performance Additives
- Surface Modifiers
- Foaming & Antifoaming Aids
- Other Functional Additives
- Processing Aids
- Emulsifiers
- Stabilizers
Other characteristics
- Brand
- T-Det®
- Functions
Defoamer, Dispersant, Emulsifier, Food Coating, Stabilizer, Surfactant, Wetting Agent
- Ingredient Name
- Polysorbate 20
- Markets
- Food & Nutrition
- Appearance
- Pale yellow to amber colored liquid (at 30°C)
- Technology
- Elastomers
- Food Ingredients
- Chemical Inventories
- TSCA (USA)
- Regulatory Information
According to the experience we have gained over many years and other information they do not exert any harmful effect on health, provided they are used properly.
- Food Ingredients Features
- Anti-Crystallization
- Dough Improver
- Excellent Crystallization Control
- Food Ingredients Functions
- Defoamer
- Dispersant
- Emulsifier
- Food Coating
- Stabilizer
- Food and Nutrition Applications
- Flavors
- Food Coatings
- Plastics and Elastomers Functions
- Surfactant
- Wetting Agent
- Storage, Stability and Handling Information
Store in a cool, well-ventilated place, out of direct sunlight.; Keep container tightly closed.; Store locked up.; Store away from incompatible materials.
Technical data
Table 1 of 1
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| HLB Value | 16.7 | — | — |
| Color | max. 7 | — | Gardner |
| Acid Value | max. 2 | mg KOH/g | — |
| Saponification Value | 40 - 50 | mg KOH/g | — |
| Hydroxyl Number | 96 - 108 | mg KOH/g | — |
| Water Content | max. 3 | wt% | Karl Fischer |
| pH (at 5% Aqueous) | 5 - 7 | — | — |
