The nonionic polysorbate (Tween) surfactants are an important class of food grade surfactants. They are extensively use in emulsion and foam stabilisation, and are increasingly important in a range of bio-medical applications and potentially much broader range of applications. We propose here to investigate how the adsorption can be controlled by manipulating the degree of ethoxylation of the polysorbate headgroup, and how this affects their surface mixing. These are the important fundamental properties which provide the key information required to drive forward their wider application.