Polysorbate 80

Commercially known as Tween 80, it is an amber-colored viscous liquid derived from sorbitol, which is a sugar alcohol the body metabolizes slowly. It is obtained by the hydrogenation of glucose and is often used in ice cream to prevent milk proteins from completely coating the fat droplets. This allows them to join together in chains and nets, to hold air in the mixture, and to provide a firmer texture, holding the ice cream’s shape as it melts.