E435: Polysorbate 60

What E435 actually is

Polysorbate 60 keeps oil and water together and stops them separating on the shelf. It is what makes whipped topping hold its air, icing stay smooth, and coffee whitener disperse instead of curdling. It is a laboratory-built molecule rather than anything extracted from a plant, which is the honest starting point for judging it.

What it is made from

Built in three parts: sorbitol, stearic acid, and ethylene oxide. The stearic acid is the part that matters for diet, because it can be sourced from plant oils such as palm or soy, or from animal tallow. The finished molecule is identical either way, so the label cannot distinguish them. Ethylene oxide is used during manufacture and is not present in the finished additive.

Vegan, vegetarian, and halal status

This is the same situation as E471. The stearic acid can be plant or animal derived and the code does not say which. A certified vegan, vegetarian, or halal mark means the source has already been verified. Without one, the manufacturer is the only reliable answer. On the question people ask most often: polysorbate 60 contains no wheat, barley, rye or malt at any stage, so it is gluten free in itself, though a gluten-free claim on the finished product is what actually settles the product.

Is E435 safe?

Polysorbate 60 is permitted in the EU, UK, US, and Australia and New Zealand. EFSA re-evaluated the polysorbates as a group in 2015 and set an acceptable daily intake of 25 mg per kg of body weight per day. There is one open research question worth stating plainly rather than burying: laboratory work published from 2015 onward found that dietary emulsifiers, specifically polysorbate 80 and carboxymethylcellulose, altered gut bacteria and promoted intestinal inflammation in mice. Polysorbate 60 is in the same chemical family. That research used mice at doses relevant to the question being asked, it has not been established in people, and regulators have not changed their position on the basis of it. It is a live scientific discussion, not a finding.

• Gluten free in itself; contains no wheat, barley, rye, or malt at any stage
• Emulsifier and gut microbiome research from 2015 onward centres on polysorbate 80 and carboxymethylcellulose in mice; not established in humans
• EFSA group acceptable daily intake of 25 mg per kg of body weight per day
• Large amounts can have a mild laxative effect, which is not realistic from food

Where regulators stand

EFSA (EU)

Re-evaluated as a group in 2015. Acceptable daily intake of 25 mg per kg of body weight per day for polysorbates.

FDA (US)

Permitted for specified uses, listed as polysorbate 60 rather than an E number.

FSANZ (Australia and New Zealand)

Permitted under code 435.

Common questions

Is polysorbate 60 safe?

Regulators worldwide permit it with an intake limit of 25 mg per kg of body weight per day. The open question is emulsifiers and gut bacteria, where mouse research from 2015 onward looked at polysorbate 80 and carboxymethylcellulose. That work has not been established in people and no regulator has changed position on it.

Is polysorbate 60 gluten free?

Yes. It is built from sorbitol, stearic acid, and ethylene oxide, none of which involve wheat, barley, rye, or malt. A gluten-free claim on the finished product is still what settles the product as a whole.

What is polysorbate 60 made from?

Sorbitol, stearic acid, and ethylene oxide. The stearic acid can come from plant oils or animal tallow, and the code does not say which.

Is polysorbate 60 halal or vegan?

It depends on the stearic acid source. A certification mark on the pack means it has been verified. Without one, ask the manufacturer.

What is the difference between polysorbate 60 and 80?

The fatty acid. Polysorbate 60 uses stearic acid and suits solid and semi-solid products; polysorbate 80 uses oleic acid and is more liquid, so it suits ice cream and drinks.

Related

• E433: Polysorbate 80
• E471: Mono- and diglycerides of fatty acids