Description
A non-ionic hydrophilic emulsifier produced by ethoxylation of sorbitan monostearate. HLB value approximately 14.9.
Yellow to amber oily liquid or paste. Highly soluble in water, soluble in many organic solvents. Stable to heat, oxidation, and across a wide pH range.
We supply food-grade and pharmaceutical-grade Polysorbate 60 from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include food-grade liquid for general bakery and dairy use, pharmaceutical USP/NF grade for tablet and injectable formulations, and cosmetic grade for emulsion-based personal-care products.
Bulk and reduced-MOQ shipments. Batch-level COA covering hydroxyl value, saponification value, acid value, water content, ethylene oxide and dioxane residues, and microbiology.
Introduction
Polysorbate 60 is the ethoxylated counterpart to Span 60, developed alongside the Span series by Atlas Powder Company to create a matched lipophilic-hydrophilic emulsifier set.
Production proceeds in two steps: sorbitan monostearate is reacted with approximately 20 moles of ethylene oxide per mole of sorbitan ester under alkaline catalysis, producing a polyoxyethylene chain that introduces hydrophilicity. The final product contains a distribution of ethoxylated species averaging the labeled value.
Regulated as E435 in the EU, listed in USP, NF, EP, and JP pharmacopoeias, and assigned an Acceptable Daily Intake of 25 mg per kg body weight by JECFA in combination with other polysorbates.
Polysorbate 60 paired with Sorbitan Monostearate (Span 60) forms the most common HLB-blended emulsifier system in food manufacturing, with the ratio adjusted to land at the desired HLB for the finished product. The combination performs across bakery, dairy, frozen dessert, and powdered beverage applications.
Where it is used
- Cake emulsifiers and bakery shortenings; aerates batters and softens crumb in combination with Span 60
- Whipped toppings, dairy creams, and aerated dessert mixes; stabilizes foam structure
- Ice cream and frozen desserts; one of the standard food emulsifiers globally
- Coffee creamers and beverage whiteners; emulsifies fat in spray-dried powders
- Pharmaceutical tablet film coatings, injectable formulations, and oral solutions
- Cosmetic emulsion creams, lotions, and shampoos
- Pickle and condiment emulsifier in some regional cuisines
- Vitamin and flavor oil solubilization in beverage premixes
Technical data
| Item | Specification |
|---|---|
| Appearance | Yellow to amber oily liquid or paste |
| Acid value (mg KOH/g) | ≤ 2.0 |
| Saponification value (mg KOH/g) | 45 to 55 |
| Hydroxyl value (mg KOH/g) | 81 to 96 |
| Water (Karl Fischer) | ≤ 3.0% |
| Sulfated ash | ≤ 0.25% |
| Ethylene oxide | ≤ 1 mg/kg |
| 1,4-Dioxane | ≤ 10 mg/kg |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| HLB value | Approximately 14.9 |
Ready to discuss business?
Send us your spec and requirement. We will respond with availability and pricing within 24 hours.