Polysorbate 60 (Tween 60) – Food Grade E435

Overview

Chemical Nature

Versatile, semi-solid non-ionic surfactant derived from polyethoxylated sorbitan and stearic acid.
Appearance & Specs

Semi-solid waxy surfactant | Grade: Food Grade E435
★ Primary Application (Baking)

The “Gold Standard” Conditioner. Actively complexes with starch to prevent staling. Keeps yeast-raised goods soft for longer.
Cosmetics Use

Waxy nature provides excellent thickening and emulsifying properties for lotions.
Key Functions

Dough conditioner & Emulsifier.

Molecular Structure

Structural Components

Hydrophilic Segment: A sorbitan (sorbitol-derived) core attached to approximately 20 ethylene oxide units.

Hydrophobic Moiety: A stearate (C18 fatty acid) ester group forming the lipophilic segment.
★ Mechanism of Action

Dual Phase Interaction. This amphiphilic structure allows the molecule to effectively interact with both aqueous and oil phases. It is specifically designed to facilitate emulsification, dispersion, and solubilization in food systems.

Specifications:

With a balanced hydrophilic–lipophilic structure, Polysorbate 60 provides stable emulsification and moderate solubilizing capability. It is well-suited for applications requiring consistent performance under typical food processing conditions.

Test Indicator	Unit	Min Value	Max Value
HLB value	——	14.9
Saponification Value	mgKOH/g	45	55
Hydroxyl Value	mgKOH/g	81	96
Acid Value	mgKOH/g	-	2
Moisture	%	-	3
Residue on Ignition	w%	-	0.25
Oxyethylene Group	w%	65	69.5
Arsenic	mg/kg	-	3
Lead	mg/kg	-	2

Download TDS

Applications:

Commercial Bakery (Bread & Buns): Used to extend shelf life, increase volume, and create a fine, uniform crumb structure in yeast-raised doughs.
Fried Confectionery (Donuts): Improves oil retention and volume in donuts, preventing them from becoming greasy or collapsing.
Cosmetics & Personal Care: Acts as a thickener and emulsifier in creams, shaving foams, and lotions, providing a “silky” skin feel due to its stearate chain.
Dairy Substitutes: Stabilizes coffee whiteners and whipped toppings, preventing oil separation.

Superior Anti-Staling (Extends Shelf Life)

Polysorbate 60 complexes with starch molecules (amylose) to delay retrogradation. This keeps bread and buns soft and fresh for days longer than untreated dough.

Dough Tolerance & Volume

Strengthens the gluten network, allowing dough to withstand mechanical processing better. This results in higher loaf volume and a more uniform shape.

High Melting Point Stability

Derived from stearic acid, it has a higher melting point than Tween 20 or 40, making it exceptionally stable in high-heat baking and frying processes.

Rich Texture for Cosmetics

Unlike liquid emulsifiers, its semi-solid waxy consistency adds desirable ‘body’ and viscosity to cosmetic lotions, reducing the need for additional thickeners.

Hands tearing open a soft, fluffy burger bun, demonstrating the crumb-softening and anti-staling effects of Polysorbate 60 emulsifier.

Stack of perfectly shaped glazed donuts with high volume, showcasing Polysorbate 60's ability to improve texture and reduce oil absorption in fried dough.

storage & package:

Storage:
Store in a cool, dry, and well-ventilated area, away from direct sunlight and sources of heat.
Avoid contact with harmful or incompatible substances. Handle with care during transportation to prevent leakage or contamination.

Transportation:
Transport as a general chemical product, following standard safety and handling procedures.

Package:
Sorbitan Monolaurate is packed in high-quality PE drums with double-seal lids.
Standard packaging sizes include 25kg/drum, 200kg/drum, and 1000kg IBC tote to meet different usage needs.