Product Overview
Polysorbate 60, chemically known as polyoxyethylene (20) sorbitan monostearate, is a non-ionic synthetic emulsifier and surfactant produced through the ethoxylation of sorbitan monostearate, the ester of sorbitol and stearic acid (a C18 saturated fatty acid derived from vegetable or animal fats). Its INCI name is Polysorbate 60, its food additive code is E435, its common trade name is Tween 60, and its CAS number is 9005-67-8. It appears as an amber to light tan, semi-solid to viscous liquid at room temperature with a mild characteristic odour, and has an HLB (hydrophilic-lipophilic balance) value of approximately 14.9.
Among the polysorbate family, Polysorbate 60 occupies a distinctive functional position due to the stearic acid component in its molecular structure. Stearic acid is a saturated, solid fatty acid at room temperature, and this gives Polysorbate 60 a unique ability to interact with fats and oils during crystallization, a property that is specifically valuable in bakery, confectionery, dairy, and shortening applications where fat crystal structure has a direct impact on product texture, volume, and shelf life. It is FDA-approved under 21 CFR 172.836 and approved internationally as E435, with specific permitted food applications defined by regulation.
Key Features & Benefits
- Non-ionic emulsifier with HLB value of approximately 14.9, effective for oil-in-water emulsification and fat crystal modification in food systems.
- Stearic acid (C18) fatty acid component enables unique fat crystal interaction, modifying fat crystallization to improve shortening performance, aeration, and baked good texture.
- Outstanding dough conditioning and crumb softening properties in bread and baked goods, extending freshness by inhibiting starch retrogradation.
- Improves aeration and overrun in whipped toppings, non-dairy creamers, and aerosol cream products by stabilizing air-fat interfaces during whipping.
- FDA-approved under 21 CFR 172.836 and approved as E435 internationally with specific permitted food uses clearly defined by regulation.
- Compatible with other food emulsifiers, hydrocolloids, and stabilizers including xanthan gum, carrageenan, and other polysorbates for combined emulsion and texture systems.
- Effective solubilizer for fat-soluble vitamins, flavors, and colorants in food and personal care water-phase formulations.
Applications
Polysorbate 60 is used across five industry categories served by EZ Elements, with bakery and dairy food manufacturing as its primary application.
- Bread and yeast-leavened baked goods, conditioning dough, improving loaf volume and symmetry, softening crumb structure, and extending freshness by inhibiting starch retrogradation
- Cakes, muffins, and chemically leavened baked goods where it improves batter aeration, volume, uniformity, and moisture retention throughout shelf life
- Non-dairy whipped toppings and aerosol whipped cream products where it stabilizes the whipped air-fat structure and improves whipping efficiency
- Shortening and margarine formulations where it modifies fat crystal structure to improve plasticity, spreadability, and aeration performance in baking applications
- Ice cream and frozen desserts as an emulsifier improving mix stability, controlling ice crystal size, and providing the desired dry, scoopable texture in the finished product
- Cake mixes, pancake mixes, and dry baking mixes where it improves batter wetting, fat distribution, and final product texture upon preparation
- Chocolate and compound coating formulations as an emulsifier reducing viscosity and improving flow during enrobing and molding operations
- Dairy desserts, puddings, and cream-based products where it provides emulsion stability and smooth, consistent texture throughout the product shelf life
- Skin creams, lotions, and moisturizing formulations as a non-ionic emulsifier and co-emulsifier contributing stable O/W emulsions with smooth, rich texture
- Hair care products including conditioners and styling products as an emulsifier and conditioning adjunct improving ingredient compatibility
- Fragrance and essential oil solubilizer in personal care formulations where transparent solubilization of lipophilic ingredients into water-based products is required
- Sunscreen emulsions and SPF formulations where stable O/W emulsion structure is critical for UV filter performance and product elegance
- Oral pharmaceutical liquid formulations as an emulsifier and solubilizer improving the bioavailability and stability of poorly water-soluble active pharmaceutical ingredients
- Topical pharmaceutical creams and ointments as a non-ionic co-emulsifier ensuring uniform active ingredient distribution and stable emulsion integrity
- Injectable pharmaceutical formulations where polysorbate 60 contributes emulsification and protein stabilization in lipid emulsion drug delivery systems
- Pharmaceutical tablet coating systems as a plasticizer and spreading agent improving film coat uniformity and adhesion to tablet cores
- Wet pet food and canned pet food formulations as an emulsifier stabilizing fat-water systems and improving overall product texture and homogeneity
- Pet treat and supplement formulations where emulsification of fat-soluble nutrients and flavor compounds into water-based matrices is required
- Textile and fiber processing as a lubricant and emulsifier in spinning, weaving, and fabric finishing operations
- Agrochemical emulsifier in pesticide and herbicide formulations improving the distribution of active compounds in water-based spray systems
- Paints, coatings, and pigment dispersant systems as a non-ionic emulsifier contributing to pigment stability and product consistency
Technical Specifications
| Property | Specification |
| INCI Name | Polysorbate 60 |
| CAS No. | 9005-67-8 |
| Chemical Name | Polyoxyethylene (20) Sorbitan Monostearate |
| Food Additive Code | E435 |
| Common Trade Name | Tween 60 |
| Appearance | Amber to light tan semi-solid to viscous liquid at room temperature |
| Odour | Mild characteristic; slightly fatty |
| HLB Value | Approximately 14.9 |
| Saponification Value | 45 to 55 mg KOH/g |
| Acid Value | Maximum 2.0 mg KOH/g |
| Hydroxyl Value | 81 to 96 mg KOH/g |
| pH (5% Solution) | 6.0 to 8.0 |
| Solubility | Dispersible in water; soluble in ethanol and organic solvents |
| FDA Regulation | 21 CFR 172.836 (Polysorbate 60) |
| Origin | Ethoxylation of sorbitan monostearate (sorbitol and stearic acid) |
| Recommended Use Level | 0.1% to 1.0% in food applications; 0.1% to 5% in personal care |
| Regulatory Status | GRAS (FDA); E435 (EU); NF and FCC compliant; Kosher available |
Why Choose EZ Elements as Your Supplier
EZ Elements supplies food-grade and cosmetic-grade Polysorbate 60 with consistent quality, verified HLB specification, and complete documentation for food manufacturers, bakeries, dairy producers, personal care brands, and pharmaceutical formulators across Canada and North America.
- Full documentation including Technical Data Sheet (TDS), Certificate of Analysis (COA), and Safety Data Sheet (SDS)
- Food-grade specification meeting FDA 21 CFR 172.836, E435, and FCC requirements
- Bulk supply with transparent, competitive pricing per kilogram across all pack sizes
- Technical support on bakery and dairy emulsification strategies, use levels, and compatibility
Safety & Storage Guidelines
- Store in a cool, dry location between 15 and 30 degrees C away from direct sunlight and heat; product may solidify at lower temperatures, which does not affect quality.
- Keep containers tightly sealed to prevent moisture absorption and oxidative degradation over time.
- Polysorbate 60 can oxidize and develop peroxides with prolonged exposure to heat, light, and metal ions; use within recommended shelf life.
- Shelf life is typically 2 years from manufacture date when stored correctly in sealed, cool, dark conditions.
Complete handling, first aid, and disposal instructions are provided in the Safety Data Sheet (SDS) available from EZ Elements upon request.
Frequently Asked Questions
Q1: Which industries use Polysorbate 60?
Polysorbate 60 is used across five industries: Food and Beverages (primary, bakery emulsifier and crumb softener in bread, cakes, and mixes; aeration stabilizer in whipped toppings; emulsifier in ice cream, chocolate, and dairy desserts), Personal Care (emulsifier in creams, fragrance solubilizer, and hair care), Pharmaceutical (oral liquid emulsifier, topical co-emulsifier, and injectable lipid emulsion component), Pet Care (wet pet food emulsifier and supplement formulation), and Industrial (textile processing, agricultural emulsifier, and paint and coating dispersant).
Q2: What is the difference between Polysorbate 60 and Polysorbate 20 and Polysorbate 80?
All three are polyoxyethylene (20) sorbitan esters but differ in their fatty acid component. Polysorbate 20 is based on lauric acid (C12, from coconut oil), the most water-soluble, with HLB of 16.7, best for solubilizing small amounts of polar oils into water and producing transparent solutions. Polysorbate 60 is based on stearic acid (C18, saturated), with HLB of 14.9, it has unique fat crystal modification properties making it the preferred choice for bakery, dairy, and shortening applications where interaction with solid fats is needed. Polysorbate 80 is based on oleic acid (C18:1, unsaturated), with HLB of 15.0, it is a liquid at room temperature with excellent protein stabilization properties making it the most widely used in pharmaceutical injectables and vaccine formulations, as well as food applications requiring liquid emulsifier handling.
Q3: How does Polysorbate 60 improve bread and baked goods?
In bread manufacturing, Polysorbate 60 functions in two key ways. First, as a dough conditioner it strengthens gluten structure during mixing and proofing, improving dough tolerance to mechanical processing and producing greater loaf volume and symmetry. Second, and most significantly for commercial bakeries, it forms inclusion complexes with amylose starch that inhibit retrogradation, the staling process, keeping bread soft and fresh for significantly longer than untreated bread. This anti-staling effect is particularly important in industrial bread manufacturing where extended shelf life is a commercial requirement. In cakes and chemically leavened goods, it stabilizes the air-fat emulsion in the batter during mixing, producing better volume, a finer and more uniform crumb, and improved moisture retention.
Q4: Can Polysorbate 60 be used in ice cream formulations?
Yes. Polysorbate 60 is an approved and widely used emulsifier in ice cream and frozen dessert formulations under FDA 21 CFR 172.836. In ice cream, it contributes to emulsion stability of the mix before freezing, controls the rate of fat destabilization during the freezing and drawing process, and produces the characteristic dry, scoopable texture that consumers associate with premium ice cream products. It works in the ice cream system by partially destabilizing the fat emulsion in a controlled way during freezing, allowing fat globules to partially coalesce and form a stable network that supports air incorporation and provides the desired texture. It is typically used at concentrations of 0.1% to 0.5% in ice cream mixes.
Q5: Is Polysorbate 60 suitable for halal and kosher food manufacturing?
Kosher-certified Polysorbate 60 is available and EZ Elements can supply Kosher-certified material when required. Halal certification depends on the source of the stearic acid used in the manufacturing process; if derived from plant sources such as palm or soy, Polysorbate 60 can receive Halal certification; if from animal-derived stearic acid, additional certification considerations apply. Food manufacturers requiring Halal or Kosher Polysorbate 60 should specifically request certified material and verify the fatty acid source with EZ Elements to ensure compliance with their specific certification requirements.
Q6: Where can I buy Polysorbate 60 in bulk in Canada?
Polysorbate 60 is available for bulk purchase from EZ Elements, with supply options for food manufacturers, bakeries, dairy producers, personal care brands, pharmaceutical formulators, and industrial users across Canada and North America. Contact our team for current pricing, documentation, and product samples.
Related Ingredients
The following EZ Elements ingredients are commonly used alongside Polysorbate 60 in food and personal care formulations:
- Polysorbate 20 The lauric acid-based polysorbate with the highest water solubility and HLB value; preferred for transparent solubilization of small amounts of polar oils into water-based beverages, toners, and mists.
- Polysorbate 80 The oleic acid-based polysorbate; liquid at room temperature and widely used alongside Polysorbate 60 in food formulations requiring combined emulsification of both saturated and unsaturated fat phases.
- Xanthan Gum (200 Mesh) Natural hydrocolloid stabilizer used alongside Polysorbate 60 in baked goods, dressings, and dairy formulations providing combined emulsion stabilization and suspension texture.
Order or Enquire
Looking to buy Polysorbate 60 in bulk? Contact EZ Elements for current pricing, full product documentation, and supply options across food and beverage, personal care, pharmaceutical, and industrial applications. We supply brands, manufacturers, and formulators across Canada and North America. Reach out today to request a sample, Technical Data Sheet, or a bulk pricing quote.
