What is E435?
Complete guide to understanding E435 (Polysorbate 60) in your food
The Quick Answer
E435 is polysorbate 60 (also called polyoxyethylene sorbitan monostearate or Tween 60), a synthetic non-ionic emulsifier used to prevent oil and water from separating in processed foods.
It’s used to stabilize emulsions, create light and fluffy textures, and extend shelf life—appearing most commonly in baked goods, confectionery, ice cream, and sauces.
Most people consume it regularly in processed foods, though E435 is used more frequently in bakery applications than ice cream (unlike E433). Like other polysorbates, it faces emerging research concerns about gut microbiota effects.
📌 Quick Facts
- Category: Emulsifier, Non-ionic Surfactant, Stabilizer, Foaming Agent, Dough Conditioner, Dispersing Agent
- Source: Synthetic—ethoxylated sorbitan monostearate (combination of sorbitol, ethylene oxide, and stearic acid)
- Found in: Baked goods, cakes, confectionery, ice cream, sauces, soups, dressings, whipped toppings, coffee whiteners
- Safety: FDA approved; EFSA group ADI 0-25 mg/kg body weight per day; JECFA ADI 0-25 mg/kg (since 1973)
- Natural or Synthetic: Fully synthetic (no naturally occurring version)
- Vegan/Vegetarian: Can be if stearic acid sourced from vegetable oils; check manufacturer
- Commercial Names: Tween 60, Alkest TW 60, Kolliphor PS 60
- Physical Form: Dark yellow to amber viscous liquid or semi-solid (unlike liquid E433)
What Exactly Is It?
E435 is polysorbate 60, a synthetic non-ionic surfactant created through the ethoxylation of sorbitan monostearate. The “60” refers to the average number of ethylene oxide (PEG) units attached (approximately 20 moles), though these are distributed across multiple chains creating a mixture of related chemical species. The molecular weight is approximately 1,231.9 g/mol.
Chemically, polysorbate 60 is formed by: (1) dehydrating sorbitol (a sugar alcohol) to create sorbitan, (2) esterifying the sorbitan with stearic acid (an 18-carbon saturated fatty acid), and (3) ethoxylating the result with approximately 20 moles of ethylene oxide through controlled reactions.
The final product is a dark yellow to amber-colored viscous liquid or semi-gel at room temperature—notably thicker and more solid-like than the liquid polysorbate 80. The amphiphilic structure allows E435 to position itself at oil-water interfaces. E435 has an HLB (Hydrophilic-Lipophilic Balance) value of 14.9, making it suitable for oil-in-water emulsions.
E435 is fully synthetic—there is no naturally occurring version. All component parts are manufactured in industrial facilities.
Where You’ll Find It
E435 appears in a wide range of processed foods, particularly baked goods:
• Cakes and cake fillings (most common application)
• Fine bakery products and pastries
• Icings and confectionery coatings
• Confectionery and candy
• Whipped vegetable oil toppings
• Ice cream and frozen desserts
• Shortening and edible oils for special dietary foods
• Salad dressings and sauces
• Soups and broths (instant and canned)
• Coffee whiteners and non-dairy creamers
• Nonstandardized dressings and emulsions
• Gelatin desserts
• Chocolate-flavored syrups
• Natural and artificial flavorings
• Dough conditioners
• Oil and wax coatings for raw fruits and vegetables
• Weight control and dietetic foods
• Cosmetics and skin creams
• Pharmaceutical products
E435 is widely used in bakery applications where it improves volume, grain uniformity, and texture—making it one of the most common polysorbates in that category.
Why Do Food Companies Use It?
E435 performs five critical functions, particularly in baked goods:
1. Oil-water emulsification and stabilization: E435 stabilizes tiny oil droplets suspended in water, preventing separation during storage and throughout product shelf life.
2. Cake volume and texture enhancement: In baked goods, E435 (typically at 0.2-0.3%) improves aeration, creates finer grain structure, and increases volume. It helps distribute fat uniformly throughout the batter, improving moisture retention and keeping quality during storage.
3. Whipped topping lightness and overrun: In whipped vegetable oil toppings, E435 (at up to 0.4%) creates overrun (incorporation of air), produces lightness and stability, and prevents syneresis (weeping of liquid).
4. Confectionery coating lightness: In icings and confectionery coatings, E435 helps incorporate air, reducing weight while maintaining texture and preventing crystallization.
5. Flavor distribution and solubilization: E435 helps dissolve and distribute essential oils, flavorings, and fat-soluble colors uniformly throughout products.
Market position: E435 is more commonly used in bakery applications than polysorbate 80 (E433), whereas E433 dominates ice cream. Both are widely used, but E435 is the preferred choice for bread, cakes, and fine bakery products.
Is It Safe?
E435 is officially approved but inherits the emerging research concerns of the broader polysorbate class.
Regulatory Status:
• FDA: Approved for multiple food applications including whipped toppings, shortening, cakes, icings, confectionery coatings, dressings, and coffee whiteners
• EFSA: Approved as direct food additive (E435). Part of polysorbate group (E432-E436) with group ADI 0-25 mg/kg body weight per day established in 2015 re-evaluation.
• JECFA (WHO/FAO): ADI 0-25 mg/kg body weight established in 1973
• Gut microbiota disruption: Research suggests polysorbates alter bacterial composition and diversity (documented most thoroughly for E433, but likely class-wide effect)
• Intestinal permeability increase: Evidence of “leaky gut” effects allowing bacterial endotoxins to cross into bloodstream
• Inflammatory disease promotion: Potential contribution to intestinal inflammation and chronic inflammatory diseases
• Metabolic dysfunction: Possible contribution to weight gain and metabolic syndrome through microbiota-mediated mechanismsThese effects are attributed to polysorbate class structure rather than being specific to E433, suggesting E435 may share these biological activities at food-consumption levels, though specific human studies of E435 mechanistic effects are limited.
• Ethylene oxide: Classified as “carcinogenic to humans” (Group 1 by IARC). Food-grade E435 contains less than 0.2 mg/kg residual ethylene oxide.
• 1,4-Dioxane: Classified as “possibly carcinogenic to humans” (Group 2B by IARC). Food-grade E435 contains less than 5 mg/kg 1,4-dioxane.Regulatory agencies consider these residual levels safe given low use levels in food, though the presence of probable carcinogens as manufacturing byproducts warrants ongoing monitoring.
Documented effects and concerns:
• At food-use levels: Rare cutaneous (skin) reactions and allergic hypersensitivity in sensitive individuals
• At high doses (beyond food use): Urinary tract infections, digestive problems, kidney stones, and in extreme cases, liver cirrhosis—documented in toxicological studies at extreme doses far exceeding food exposure
• Potential cross-reactivity: Individuals with known allergies to polyethylene glycols (PEGs) may exhibit cross-reactivity to polysorbates, potentially causing anaphylactic reactions
• Gastrointestinal effects: Very high doses may cause mild diarrhea or abdominal cramping (far exceeding food-use levels)
Production and Chemistry
E435 is produced through multi-step chemical synthesis:
1. Sorbitol (a sugar alcohol from glucose, typically from maize or tapioca) is dehydrated through controlled heating to produce sorbitan
2. Stearic acid (typically from vegetable oils like palm, soy, or coconut; can also be from animal fats) is esterified to sorbitan through chemical reaction
3. The resulting sorbitan monostearate is ethoxylated by reacting with ethylene oxide (approximately 20 moles) under pressure and catalysis
4. The product is purified to remove unreacted materials and byproducts (including ethylene oxide and 1,4-dioxane)
5. The final product is dried and processed into its characteristic dark yellow viscous liquid or semi-gel form
The entire process is synthetic—no step involves natural extraction.
Natural vs Synthetic Version
E435 is entirely synthetic—there is no natural version.
Polysorbate 60 only exists as a manufactured chemical. It doesn’t occur in nature and cannot be extracted from any natural source. While component parts (sorbitol, stearic acid, ethylene oxide) can have natural or synthetic origins, the final combined product is always synthetically manufactured.
Vegan and Vegetarian Status
E435 can be vegan or vegetarian if stearic acid is sourced from vegetable oils—but this requires manufacturer verification.
Stearic acid used in E435 production can theoretically come from vegetable oils (palm, soy, coconut) or animal fats (beef tallow, pork fat). Since the label doesn’t distinguish the source, verification from the manufacturer is required. Some E435 products are made from vegetable-derived stearic acid (making them vegan/vegetarian), while others are from animal sources (making them unsuitable for vegans/vegetarians).
Comparison with Related Polysorbates
E435 occupies a unique position in the polysorbate family, being the preferred choice for baked goods rather than ice cream. The polysorbate family includes:
• E432 (Polysorbate 20): With lauric acid; similar emerging concerns; less commonly used than E435
• E433 (Polysorbate 80): With oleic acid; dominates ice cream applications; most extensively researched for adverse effects
• E434 (Polysorbate 40): With palmitic acid; limited FDA approval; less frequently used
• E436 (Polysorbate 65): With trioleic acid; less commonly used
E435’s preference in baking applications reflects superior functional properties for improving cake volume and texture compared to E433’s dominance in ice cream production. The different fatty acid components (stearic for E435 vs. oleic for E433) provide different HLB values and emulsification characteristics optimal for different applications.
Specific Bakery Applications and Advantages
E435’s particular strength in baked goods relates to its intermediate hydrophilicity and stearic acid component. In cakes and fine bakery products, E435:
• Creates uniform fat distribution throughout batter
• Improves aeration and cake volume
• Creates finer grain structure (smaller, more uniform air cells)
• Extends shelf life by preventing moisture loss and staling
• Improves keeping quality during storage
• Works synergistically with other emulsifiers when combined
These properties explain why E435 is more commonly used in bakeries than E433, which is preferred for ice cream’s different functional requirements.
Environmental and Production Concerns
E435 production involves synthetic chemical processes with environmental impacts from ethylene oxide production and manufacturing. The process generates carcinogenic byproducts requiring purification. Environmental footprint is moderate to high compared to natural extraction-based additives. Stearic acid sourcing from palm oil raises additional sustainability concerns if not sustainably sourced.
Natural Alternatives
Want to avoid E435? Food companies sometimes use these alternatives:
• Lecithin (E322): Natural emulsifier from soy or eggs; less effective in bakery applications
• Mono- and diglycerides (E471): Simpler synthetic emulsifiers; widely used alternative
• Guar gum (E412) or Locust bean gum (E410): Plant-based stabilizers; different functional properties
• Xanthan gum (E415): Fermentation-derived (though facing emerging concerns)
• E433 (Polysorbate 80): Related polysorbate with similar concerns
• Agar or carrageenan: Seaweed-based stabilizers
• Modified starch: Plant-derived thickeners
For bakery applications specifically, E471 (mono- and diglycerides) is the most common alternative, though it has also come under research scrutiny for similar gut microbiota effects.
The Bottom Line
E435 (polysorbate 60) is a fully synthetic emulsifier that is officially approved by FDA, EFSA (group ADI 25 mg/kg), and JECFA, but faces emerging research concerns applicable to the entire synthetic polysorbate class.
E435 functions effectively as an emulsifier and has particular strength in baked goods applications where it improves texture, volume, and keeping quality. Traditional toxicological studies spanning 50+ years show no significant adverse effects at food-use levels. However, emerging research suggests polysorbates may disrupt gut microbiota and increase intestinal permeability through mechanisms not captured by traditional toxicology testing.
E435 appears widely in baked goods, cakes, confectionery, ice cream, and sauces. It may be derived from vegetable or animal sources for the stearic acid component—requiring manufacturer verification for dietary restriction compliance. The product may contain 1,4-dioxane manufacturing impurities classified as a probable carcinogen.
For consumers concerned about emerging evidence of polysorbate class effects on gut health, reducing consumption of all polysorbates (E432-E436) and seeking alternatives (E471, lecithin, natural emulsifiers) is prudent pending further research and regulatory reassessment. Regulatory agencies continue to consider E435 safe at approved use levels, though accumulating mechanistic evidence of biological activity at food-consumption levels warrants ongoing monitoring and research.