{"id":21060,"date":"2025-10-02T08:00:00","date_gmt":"2025-10-02T08:00:00","guid":{"rendered":"https:\/\/foodemul.com\/polysorbate-60-a-versatile-emulsifier-for-food-cosmetics-and-pharmaceuticals\/"},"modified":"2026-05-16T08:42:04","modified_gmt":"2026-05-16T08:42:04","slug":"el-polisorbato-60-es-un-emulsionante-versatil-para-alimentos-cosmeticos-y-productos-farmaceuticos","status":"publish","type":"post","link":"https:\/\/foodemul.com\/es\/polysorbate-60-a-versatile-emulsifier-for-food-cosmetics-and-pharmaceuticals\/","title":{"rendered":"Polisorbato 60: Un emulsionante vers\u00e1til para alimentos, cosm\u00e9ticos y productos farmac\u00e9uticos."},"content":{"rendered":"<p>Polysorbate 60 (Tween 60, E435) is a high-HLB (14.9) nonionic emulsifier built on a stearic acid chain. It stabilizes oil-in-water emulsions across three industries \u2014 food, cosmetics, and pharmaceuticals \u2014 and is the go-to choice when a formulation needs stronger water affinity than Polysorbate 80 (oleic acid) or Polysorbate 20 (lauric acid) can provide.<\/p>\n<blockquote>\n<p>For product-by-product FDA usage limits in food applications, see our <strong><a href=\"https:\/\/foodemul.com\/polysorbate-60-food-application-guide\/\">Polysorbate 60 Food Application &amp; FDA Compliance Guide<\/a><\/strong>.<\/p>\n<\/blockquote>\n<hr>\n<h2 id=\"1-chemical-identity-and-properties\">1. Chemical Identity and Properties<\/h2>\n<p>Polysorbate 60 is polyoxyethylene (20) sorbitan monostearate \u2014 a sorbitan backbone ethoxylated with ~20 units of ethylene oxide and esterified with stearic acid (C18, saturated). The stearic acid chain is what distinguishes it from other polysorbates:<\/p>\n<table>\n<thead>\n<tr>\n<th><strong>Polysorbate<\/strong><\/th>\n<th><strong>Fatty Acid<\/strong><\/th>\n<th><strong>Chain<\/strong><\/th>\n<th><strong>HLB<\/strong><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Polysorbate 20<\/td>\n<td>Lauric acid<\/td>\n<td>C12, saturated<\/td>\n<td>16.7<\/td>\n<\/tr>\n<tr>\n<td>Polysorbate 40<\/td>\n<td>Palmitic acid<\/td>\n<td>C16, saturated<\/td>\n<td>15.6<\/td>\n<\/tr>\n<tr>\n<td>Polysorbate 60<\/td>\n<td>Stearic acid<\/td>\n<td>C18, saturated<\/td>\n<td>14.9<\/td>\n<\/tr>\n<tr>\n<td>Polysorbate 80<\/td>\n<td>Oleic acid<\/td>\n<td>C18:1, monounsaturated<\/td>\n<td>15.0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Key properties:<\/p>\n<table>\n<thead>\n<tr>\n<th>Parameter<\/th>\n<th>Specification<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>CAS Number<\/td>\n<td>9005-67-8<\/td>\n<\/tr>\n<tr>\n<td>INS Number<\/td>\n<td>435 (Codex Alimentarius)<\/td>\n<\/tr>\n<tr>\n<td>GB Standard<\/td>\n<td>10.015 (China National Food Additive Standard)<\/td>\n<\/tr>\n<tr>\n<td>Molecular Formula<\/td>\n<td>C\u2086\u2084H\u2081\u2082\u2086O\u2082\u2086 (approximate, 20 EO units)<\/td>\n<\/tr>\n<tr>\n<td>Molecular Weight<\/td>\n<td>~1,311.65 g\/mol<\/td>\n<\/tr>\n<tr>\n<td>Physical State<\/td>\n<td>Lemon-to-orange oily liquid or semi-solid gel at 25\u00b0C; pourable at 30\u201335\u00b0C<\/td>\n<\/tr>\n<tr>\n<td>Density<\/td>\n<td>1.10 g\/cm\u00b3<\/td>\n<\/tr>\n<tr>\n<td>Viscosity<\/td>\n<td>0.60 Pa\u00b7s<\/td>\n<\/tr>\n<tr>\n<td>Flash Point<\/td>\n<td>&gt;149\u00b0C<\/td>\n<\/tr>\n<tr>\n<td>Solubility<\/td>\n<td>Soluble in water, ethanol, isopropanol, ethyl acetate, aniline, toluene. Insoluble in mineral and vegetable oils \u2014 a key differentiator from Span-series (oil-soluble)<\/td>\n<\/tr>\n<tr>\n<td>Saponification Value<\/td>\n<td>45\u201355 mg KOH\/g<\/td>\n<\/tr>\n<tr>\n<td>Hydroxyl Value<\/td>\n<td>81\u201396 mg KOH\/g<\/td>\n<\/tr>\n<tr>\n<td>Acid Value<\/td>\n<td>\u22642 mg KOH\/g (food-grade)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>As a nonionic surfactant, it carries no charge, minimizing interaction with ionic ingredients in complex formulations.<\/p>\n<h3 id=\"the-tween-series-at-a-glance\">The Tween Series at a Glance<\/h3>\n<table>\n<thead>\n<tr>\n<th>Product<\/th>\n<th>Chemical Name<\/th>\n<th>Raw Material<\/th>\n<th>HLB<\/th>\n<th>Type<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Tween 20<\/td>\n<td>POE(20) sorbitan monolaurate<\/td>\n<td>Span 20 + 20 EO<\/td>\n<td>16.7<\/td>\n<td>O\/W<\/td>\n<\/tr>\n<tr>\n<td>Tween 40<\/td>\n<td>POE(20) sorbitan monopalmitate<\/td>\n<td>Span 40 + 20 EO<\/td>\n<td>15.6<\/td>\n<td>O\/W<\/td>\n<\/tr>\n<tr>\n<td><strong>Tween 60<\/strong><\/td>\n<td><strong>POE(20) sorbitan monostearate<\/strong><\/td>\n<td><strong>Span 60 + 20 EO<\/strong><\/td>\n<td><strong>14.9<\/strong><\/td>\n<td><strong>O\/W<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Tween 65<\/td>\n<td>POE(20) sorbitan tristearate<\/td>\n<td>Span 65 + 20 EO<\/td>\n<td>10.5<\/td>\n<td>O\/W<\/td>\n<\/tr>\n<tr>\n<td>Tween 80<\/td>\n<td>POE(20) sorbitan monooleate<\/td>\n<td>Span 80 + 20 EO<\/td>\n<td>15.0<\/td>\n<td>O\/W<\/td>\n<\/tr>\n<tr>\n<td>Tween 85<\/td>\n<td>POE(20) sorbitan trioleate<\/td>\n<td>Span 85 + 20 EO<\/td>\n<td>11.0<\/td>\n<td>O\/W<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>For sourcing, explore the full range: <a href=\"https:\/\/foodemul.com\/product\/polysorbate-40\/\">Polysorbate 40 (Tween 40)<\/a> for palmitic-based mid-HLB needs, <a href=\"https:\/\/foodemul.com\/product\/polysorbate-65\/\">Polysorbate 65 (Tween 65)<\/a> for tristearate frozen-dessert applications, and <a href=\"https:\/\/foodemul.com\/product\/polysorbate-85\/\">Polysorbate 85 (Tween 85)<\/a> for trioleate high-oil systems.<\/p>\n<p>Tween 60\u2019s stearic acid backbone (C18 saturated) gives it a higher melting point and better aeration properties than Tween 80 (oleic, unsaturated). This makes it the preferred choice for whipped toppings, cake gels, and solid-emulsion systems.<\/p>\n<h3 id=\"regulatory-status-e435\">Regulatory Status (E435)<\/h3>\n<p>Polysorbate 60 is designated <strong>E435<\/strong> in the EU, holds GRAS status with the FDA (21 CFR 172.836), and has a JECFA ADI of 0\u201325 mg\/kg body weight. Acute oral toxicity: LD\u2085\u2080 &gt;10 g\/kg bw (rat) \u2014 practically non-toxic. For the complete safety profile, see our <strong><a href=\"https:\/\/foodemul.com\/is-polysorbate-60-safe\/\">Is Polysorbate 60 Safe?<\/a><\/strong> guide.<\/p>\n<hr>\n<h2 id=\"2-food-industry-applications\">2. Food Industry Applications<\/h2>\n<p>In food manufacturing, Polysorbate 60 functions as an emulsifier, dough conditioner, aeration stabilizer, and anti-staling agent. It is used across bakery products (bread, cakes, cake mixes), frozen desserts (ice cream), whipped toppings, coffee whiteners, confectionery coatings, salad dressings, and shortenings.<\/p>\n<p>Its saturated stearic acid chain gives it better oxidative stability than Polysorbate 80 (oleic acid, unsaturated), making it preferable in applications sensitive to rancidity \u2014 particularly baked goods and dry mixes with long shelf lives.<\/p>\n<blockquote>\n<p>For the full list of 14 regulated food categories with per-product FDA limits, permitted concentrations, and co-emulsifier pairing ratios, see the <strong><a href=\"https:\/\/foodemul.com\/polysorbate-60-food-application-guide\/\">Polysorbate 60 Food Application &amp; FDA Compliance Guide<\/a><\/strong>.<\/p>\n<\/blockquote>\n<hr>\n<h2 id=\"3-cosmetic-and-personal-care-applications\">3. Cosmetic and Personal Care Applications<\/h2>\n<p>In cosmetics, Polysorbate 60 serves as an O\/W emulsifier that blends oil and water-based ingredients while contributing to texture and sensory experience.<\/p>\n<ul>\n<li><strong>Creams and lotions:<\/strong> Provides emulsion stability and improves spreadability, leaving a non-greasy feel.<\/li>\n<li><strong>Shampoos and conditioners:<\/strong> Disperses oils and active ingredients evenly, improving cleansing and conditioning performance.<\/li>\n<li><strong>Makeup (foundations, eyeshadows):<\/strong> Ensures even pigment distribution for uniform color and long wear.<\/li>\n<li><strong>Fragrance solubilization:<\/strong> Disperses fragrance and essential oils evenly in water-based products.<\/li>\n<\/ul>\n<p>Its non-irritating profile makes it suitable for sensitive-skin formulations, and it pairs well with fatty alcohols (cetyl, stearyl) to build viscosity and texture in creams.<\/p>\n<hr>\n<h2 id=\"4-pharmaceutical-applications\">4. Pharmaceutical Applications<\/h2>\n<p>In pharmaceuticals, Polysorbate 60 functions as a solubilizer and stabilizer for active pharmaceutical ingredients (APIs).<\/p>\n<ul>\n<li><strong>Oral medications:<\/strong> Solubilizes poorly water-soluble drugs, improving bioavailability and dose uniformity.<\/li>\n<li><strong>Topical formulations (creams, ointments):<\/strong> Ensures even dispersion of APIs for consistent therapeutic effect.<\/li>\n<li><strong>Injectable formulations:<\/strong> Stabilizes proteins and prevents API aggregation during storage \u2014 critical for vaccines and biologics where potency depends on structural integrity.<\/li>\n<\/ul>\n<p>Its ability to form micelles that encapsulate hydrophobic drugs makes it valuable in pediatric and geriatric formulations where liquid dosage forms are required.<\/p>\n<hr>\n<h2 id=\"5-formulating-with-polysorbate-60\">5. Formulating with Polysorbate 60<\/h2>\n<h3 id=\"synergistic-pairing-with-low-hlb-emulsifiers\">Synergistic Pairing with Low-HLB Emulsifiers<\/h3>\n<p>Polysorbate 60 (HLB 14.9) is rarely used alone. The standard practice is to pair it with a low-HLB emulsifier \u2014 most commonly <strong>Sorbitan Monostearate (Span 60, HLB 4.7)<\/strong> \u2014 to achieve a target HLB matched to the oil phase. This \u201cTween-Span\u201d blend creates more stable emulsions than either emulsifier alone, with better resistance to temperature cycling.<\/p>\n<p>Common pairings and their applications:<\/p>\n<table>\n<thead>\n<tr>\n<th><strong>PS60 + Co-Emulsifier<\/strong><\/th>\n<th><strong>Typical Application<\/strong><\/th>\n<th><strong>Why It Works<\/strong><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>PS60 + Span 60 (HLB 4.7)<\/td>\n<td>Whipped toppings, cake mixes, confectionery coatings<\/td>\n<td>Stearic acid chains match, creating a tightly packed interfacial film<\/td>\n<\/tr>\n<tr>\n<td>PS60 + Polysorbate 65<\/td>\n<td>Ice cream, frozen desserts<\/td>\n<td>Balanced fat destabilization for smooth texture<\/td>\n<\/tr>\n<tr>\n<td>PS60 + Monoglycerides<\/td>\n<td>Bread, bakery<\/td>\n<td>Improved dough conditioning and crumb softness<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 id=\"hlb-additive-principle\">HLB Additive Principle<\/h3>\n<p>Non-ionic emulsifiers follow the HLB additive rule. When blending Tween 60 (HLB 14.9) with a low-HLB co-emulsifier, the resulting HLB is the weighted average:<\/p>\n<p><strong>HLB(blend) = (W\u2081 \u00d7 HLB\u2081) + (W\u2082 \u00d7 HLB\u2082)<\/strong><\/p>\n<p>For a target HLB of 10 (common for many oil phases), use approximately 70% Tween 60 + 30% Span 60 (HLB 4.7): 0.70 \u00d7 14.9 + 0.30 \u00d7 4.7 \u2248 10.4. Adjust the ratio based on your specific oil\u2019s required HLB.<\/p>\n<h3 id=\"usage-and-storage\">Usage and Storage<\/h3>\n<p>Typical use levels range from 0.1% to 5.0%, depending on the application. Incorporate into the water phase at 60\u201370\u00b0C with gentle stirring (below 100 rpm to minimize foaming). Store in sealed containers below 25\u00b0C, away from direct sunlight. The flash point is &gt;149\u00b0C, but prolonged heat accelerates oxidation. For COA verification, check acid value (\u22642 mg KOH\/g), moisture content (\u22643%), and 1,4-dioxane levels. Always verify Kosher, Halal, and ISO 22000 certifications when sourcing.<\/p>\n<p>For step-by-step bench protocols \u2014 temperature control, blending sequences, and troubleshooting \u2014 see our <strong><a href=\"https:\/\/foodemul.com\/polysorbate-60-formulation-guide\/\">PS60 Formulation Guide<\/a><\/strong> . For alternatives and clean-label replacements, see our <strong><a href=\"https:\/\/foodemul.com\/polysorbate-60-substitute\/\">Top 5 Polysorbate 60 Substitutes<\/a><\/strong> . For industrial applications requiring lower water solubility, <a href=\"https:\/\/foodemul.com\/product\/polysorbate-61\/\">Polysorbate 61 (Tween 61)<\/a> \u2014 a low-EO stearate emulsifier \u2014 provides an alternative with controlled wetting properties for W\/O emulsions and lubricant systems.<\/p>\n<hr>\n<p><strong><a href=\"https:\/\/foodemul.com\/contact\/\">Contact FoodEmul.com<\/a><\/strong> for food-grade Polysorbate 60 (E435), Certificate of Analysis, and formulation support.<\/p>\n<h2 id=\"related-pages\">\ud83d\udd17 Related Pages<\/h2>\n<ul>\n<li>[[is-polysorbate-60-safe|Is Polysorbate 60 Safe?]]<\/li>\n<li>[[polysorbate-60-food-application-guide|Polysorbate 60 Food Application &amp; FDA Compliance Guide]]<\/li>\n<li>[[polysorbate-60-formulation-guide|PS60 Formulation Guide]]<\/li>\n<li>[[polysorbate-60-substitute|Top 5 Polysorbate 60 Substitutes]]<\/li>\n<li>[[products\/polysorbate-40|Polysorbate 40 (Tween 40)]]<\/li>\n<li>[[products\/polysorbate-61|Polysorbate 61 (Tween 61)]]<\/li>\n<li>[[products\/polysorbate-65|Polysorbate 65 (Tween 65)]]<\/li>\n<li>[[products\/polysorbate-85|Polysorbate 85 (Tween 85)]]<\/li>\n<li><a href=\"\/cake-gel-emulsifiers-complete-guide\/\">Tween 60 in Cake Gel Systems<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Polisorbato 60 (Tween 60, E435): un emulsionante de alto HLB para sistemas de aceite en agua en la industria alimentaria, cosm\u00e9tica y farmac\u00e9utica. Propiedades, aplicaciones y mejores pr\u00e1cticas de formulaci\u00f3n.<\/p>","protected":false},"author":1,"featured_media":22495,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[150],"tags":[],"class_list":["post-21060","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-polysorbate-60","category-150","description-off"],"acf":[],"_links":{"self":[{"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/posts\/21060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/comments?post=21060"}],"version-history":[{"count":13,"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/posts\/21060\/revisions"}],"predecessor-version":[{"id":23218,"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/posts\/21060\/revisions\/23218"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/media\/22495"}],"wp:attachment":[{"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/media?parent=21060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/categories?post=21060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodemul.com\/es\/wp-json\/wp\/v2\/tags?post=21060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}