Description
A non-ionic hydrophilic emulsifier produced by ethoxylation of sorbitan tristearate. HLB value approximately 10.5.
Tan to brown waxy solid. Soluble in oils and dispersible in hot water. Stable to heat and across pH 3 to 10.
We supply food-grade Polysorbate 65 from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include food-grade waxy flake or pellet for bakery and dairy use, and pharmaceutical and cosmetic grades produced to specified pharmacopoeial standards.
Bulk and reduced-MOQ shipments. Batch-level COA covering hydroxyl value, saponification value, acid value, water content, and microbiology.
Introduction
Polysorbate 65 is the ethoxylated counterpart to Sorbitan Tristearate (Span 65), part of the matched lipophilic-hydrophilic Span-Tween emulsifier system.
Production proceeds by reacting sorbitan tristearate with approximately 20 moles of ethylene oxide per mole of sorbitan ester under alkaline catalysis. The triester starting material and the controlled ethoxylation together fix the final HLB at approximately 10.5, intermediate between Polysorbate 60 and the lipophilic Spans.
Regulated as E436 in the EU, listed in pharmacopoeias including USP and NF, and assigned an Acceptable Daily Intake of 25 mg per kg body weight by JECFA in combination with other polysorbates.
In bakery use, Polysorbate 65 is frequently chosen for its solid form, which permits dry blending into cake premixes and bakery shortening systems without the dispersion challenges of a liquid emulsifier.
Where it is used
- Cake emulsifiers and bakery aeration systems; lower HLB than Polysorbate 60 supports specific batter structures
- Whipped toppings and aerated dairy products
- Ice cream and frozen dessert formulations; promotes dryness and shape retention
- Coffee whiteners and beverage creamer powders
- Imitation dairy products and non-dairy creams
- Confectionery aeration including nougat and aerated chocolate
- Frozen confection coatings and ice-cream novelties
Technical data
| Item | Specification |
|---|---|
| Appearance | Tan to brown waxy solid |
| Acid value (mg KOH/g) | ≤ 2.0 |
| Saponification value (mg KOH/g) | 88 to 98 |
| Hydroxyl value (mg KOH/g) | 44 to 60 |
| 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 10.5 |
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