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Schiweck, Albert Bär, Roland Vogel, Eugen Schwarz, Markwart Kunz, Cécile Dusautois, Alexandre Clement, Caterine Lefranc, Bernd Lüssem, Matthias Moser, Siegfried Peters "Sugar Alcohols" Ullmann's Encyclopedia of Industrial Chemistry, 2012, Wiley-VCH, Weinheim.
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used in some pharmaceuticals and food preparation. They are commonly used in oral and topical pharmaceutical dosage forms. They are also often used in cosmetics to solubilize
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The number following the 'polysorbate' part is related to the type of major fatty acid associated with the molecule.
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Polysorbate 20, a compound used as a food additive in some pudding mixes to prevent scorching during preparation
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by 80. The number 20 following the 'polyoxyethylene' part refers to the total number of oxyethylene (–CH
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into water-based products. Polysorbates are oily liquids derived from
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Polysorbate 40 (polyoxyethylene (20) sorbitan monopalmitate)
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Polysorbate 60 (polyoxyethylene (20) sorbitan monostearate)
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