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Tween 20(CAS: 9005-64-5)

Tween 20
CAS Number

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Basic Information

Molecular Formula
C32H60O10
Molecular Weight
604.82 g/mol

Physical Properties

Boiling Point
100 ºC
Density
1.095 g/mL at 25 °C(lit.)
Water Solubility
100 g/L

Chemical Identifiers

SMILES
CCCCCCCCCCCC(=O)OCCOCC(C1C(C(CO1)OCCO)OCCO)OCCO
InChIKey
RGPBUVUVZKQNHD-MDZDMXLPSA-N

Database References

MDL Number
MFCD00165986

FAQ

Tween 20, also known as polyoxyethylene sorbitan monolaurate (CAS: 9005-64-5), is a non-ionic surfactant commonly used in various industries. It has the chemical formula C20H42O10 and is characterized by its ability to act as an emulsifier, solubilizer, and wetting agent. Tween 20 is water-soluble and widely recognized for its mildness in applications requiring food-grade safety.
Tween 20 (CAS: 9005-64-5) is primarily used as an emulsifier in pharmaceuticals, food, and cosmetics. It helps stabilize mixtures, enhance solubility of hydrophobic compounds, and improve the dispersibility of substances in aqueous solutions. Additionally, it finds applications in research laboratories as a solvent and in industrial processes for cleaning and formulation purposes.
Tween 20 (CAS: 9005-64-5) is generally recognized as safe (GRAS) for use in food and pharmaceuticals. It has low toxicity and is considered non-hazardous under normal conditions. However, proper handling precautions are recommended, such as avoiding eye contact and skin irritation. Safety data sheets (SDS) and regulatory guidelines ensure its safe use in appropriate concentrations.
Tween 20 (CAS: 9005-64-5) should be stored in a cool, dry place away from direct light. It is stable under normal storage conditions but requires a sealed container to prevent moisture absorption. Maintain temperatures between 20-25°C and ensure humidity levels are controlled to preserve its chemical integrity and effectiveness over time.

Safety Notice

Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.

Always follow proper handling procedures

Contact Information

Email

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