Polysorbate 60

Polysorbate 60 (polyoxyethylene sorbitan monostearate) is one of the most widely used synthetic emulsifiers in the polysorbate family. It stabilises air-in-fat and oil-in-water emulsions in cake mixes, whipped cream products, ice cream, and baked goods, contributing to improved texture, volume, and shelf stability. It is extensively used in commercial bakery and convenience food production.

JECFA's group ADI for polysorbates is 25 mg per kilogram body weight per day, evaluated in 1973. The same animal research concerns about gut microbiota effects documented for polysorbate 80 (E433) apply structurally to polysorbate 60, as they share similar chemistry. At food additive use levels, regulatory bodies consider current evidence insufficient to restrict use, but this area of research remains active.

Polysorbate 60 is approved in the EU, US (GRAS), UK, Australia, and globally. It is found in commercially made cakes, muffins, pastries, whipped desserts, and cream liqueurs. Consumers seeking to reduce synthetic emulsifier intake can identify it as E435 or "polysorbate 60" on labels and choose products using lecithin or natural emulsifiers instead. For healthy adults at typical exposures there are no established health concerns.