Polysorbate 60 (Tween 60) · Emulsifier for Bakery, Whipped Toppings & Dairy Systems (E435)

Name: Polysorbate 60 (Tween 60)
Brand: Atlas Global Trading Co.
SKU: EMULS-POLYSORBATE-60
Availability: InStock

Polysorbate 60 (also known as Tween 60, E435) is a non-ionic emulsifier used to improve the dispersion of fats in water-based systems and to support aeration, texture and stability in bakery and dairy applications. It is commonly used in cake and sponge formulations, whipped toppings, dessert creams and selected frozen dessert systems where stable foam structure and smooth texture are desired. Atlas Global Trading Co. supplies food-grade polysorbate 60 from qualified producers, supported by technical documentation, regulatory support and reliable global logistics.

Function: Non-ionic emulsifier & aeration aid for bakery, whipped toppings and dairy/dessert emulsions (E435)

Typical form: waxy solid or semi-solid (often amber to light brown), meltable for processing (grade-dependent)

Key feature: Supports stable foam and fine air cells; improves crumb softness and emulsion robustness in fat-containing systems

Polysorbate 60 is often used alongside monoglycerides, DATEM or other emulsifiers depending on the application. Explore the full Emulsifiers portfolio or browse our Product Index (A–Z) for complementary stabilizers and functional ingredients.

Product overview

Polysorbate 60: emulsification and aeration support for bakery and dairy systems

Polysorbate 60 is a high-performance, non-ionic surfactant typically described as polyoxyethylene sorbitan monostearate. In bakery, it can support batter aeration and help create fine, stable air cells that translate into improved volume and softer crumb. In whipped toppings and dessert creams, it helps stabilize fat-in-water systems and contributes to foam stability and smooth mouthfeel. Performance depends on fat type, process temperature, mixing/shear, presence of proteins and stabilizers, and storage conditions.

Key characteristics

Common name: Polysorbate 60 (Tween 60).
E-number: E435.
Type: non-ionic emulsifier / surfactant (typically described as polyoxyethylene sorbitan monostearate).
Primary functions:
- Emulsification of fats and oils in water-based systems,
- Aeration aid for stable foam and fine air cell structure,
- Texture and stability support in fat-containing emulsions.
Typical application areas:
- Cakes, sponge and bakery mixes,
- Whipped toppings and dessert creams,
- Dairy and plant-based dessert systems,
- Selected frozen desserts and ice cream-style products (system dependent).
Labeling: commonly declared as “polysorbate 60” or “emulsifier (E435)” where E-number labeling applies.

Atlas supports formulation teams with emulsifier selection and practical dosing guidance to achieve target volume, texture and stability.

Indicative specification points

Specifications vary by grade and regional standards. Typical food-grade parameters include:

Appearance: waxy solid/semi-solid, amber to light brown (grade-dependent).
Odour: mild characteristic, free from off-odours.
Acid value / saponification value / hydroxyl value: controlled within agreed ranges (per standard methods).
Water content: controlled for consistent handling.
Peroxide value: controlled to ensure oxidative quality.
Heavy metals and contaminants: restricted in line with food ingredient standards.
Microbiological quality: appropriate for food-grade emulsifier produced under controlled hygienic conditions.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates where available) can be supplied from approved producers to support audits and regulatory submissions.

Bakery & cake systems

Cakes and sponge products – supports batter aeration, improved volume and finer crumb structure.
Cake mixes – helps improve processing tolerance and consistency across production lines.
Fat-based bakery fillings – supports emulsification and texture stability in some systems.

Whipped toppings & dessert creams

Whipped toppings (dairy and non-dairy) – supports stable foam and uniform texture.
Dessert creams and mousse-style products – helps stabilize fat-in-water systems and improve mouthfeel.
UHT/heat-treated creams – evaluate performance depending on heat profile, protein system and stabilizers.

Dairy, plant-based desserts & frozen systems

Dairy desserts – supports emulsion stability and texture in selected formulations.
Plant-based desserts – aids dispersion of fat phase and improves creaminess (system dependent).
Frozen desserts (selected applications) – can support emulsification and texture when used with stabilizers (validate in trials).

Emulsified sauces & specialty foods (selected applications)

Specialty emulsions – used in some emulsified systems where non-ionic surfactants support stability.
Flavor/oil dispersions – can assist dispersion of fats where appropriate (application dependent).

Formulation guidance

Dosage depends on:
- Fat type and level,
- Target aeration/overrun and texture,
- Mixing shear and process temperature,
- Presence of proteins, stabilizers and other emulsifiers.
For bakery, evaluate volume, crumb softness and shelf-life (staling) under real production conditions.
For whipped toppings, monitor overrun, foam stability, drainage and texture across storage time.
Processing: polysorbate 60 is often incorporated into the fat phase or melted for uniform distribution (follow supplier guidance).
Regulatory: confirm permitted uses, maximum levels and labeling requirements in each destination market and product category.

Bakery & dessert emulsifier solutions

Atlas can supply polysorbate 60 as a stand-alone emulsifier or support system solutions combining polysorbates with monoglycerides, DATEM, stabilizers and other functional ingredients for bakery and dessert applications. Share your formulation type, process conditions and texture goals—our team will recommend suitable grades and system concepts.

Discuss polysorbate 60 applications

Quality & documentation

Supplied as food-grade polysorbate 60 (E435) with agreed specifications for key quality parameters and impurities.
Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
Additional documentation can include GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates (where available) and other compliance files.
Production sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
Customers remain responsible for regulatory compliance, permitted uses, maximum levels and labeling in destination markets.

Packaging, storage & logistics

Standard packaging options include cartons, pails or drums depending on grade and supply chain.
Store in a cool, dry, well-ventilated area, in tightly closed original packaging, away from direct sunlight and incompatible materials.
Polysorbate 60 is typically a waxy solid/semi-solid; gentle warming (as per supplier guidance) may be needed for handling and dosing.
Shelf life is defined on the product specification and COA; customers should verify performance during storage and in finished products.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your intended application (cakes/cake mixes, whipped toppings, dessert creams, dairy/plant-based desserts), process method (mixing, heating), target texture/overrun, annual volume, preferred packaging and documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable polysorbate 60 grades and integrated emulsifier strategies.