Polysorbate 60

E number E435INS 435CAS 9005-67-8

Listed as an emulsifier and a stabiliser by Canada, Codex and the US.

Listed as emulsifiers (CA, US, Codex) · stabilisers (CA, US, Codex) · thickeners (CA, US) · flavouring agents and adjuvants (US) · surface-active agents (US)

Polysorbate 60 is an emulsifier used in whipped toppings, icings, baked goods and non-dairy creamers.

Where it is and isn’t permitted

Status of Polysorbate 60 by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

54 food categories

no numerical limit (good manufacturing practice)

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 53 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 5,000 mg/kg

18 permitted uses

Show every permitted use
  • In: Cake icing mixes; Cake icings. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm of the finished icing. If used in combination with polysorbate 80 or sorbitan monostearate, or both, the total combined amount not to exceed 5,000 ppm of the finished icing. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(a)
  • In: Cake mixes. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm on a dry basis. If used in combination with sorbitan monostearate, the total combined amount not to exceed 7,000 ppm on a dry basis, provided that the amount of polysorbate 60 does not exceed 5,000 ppm on a dry basis. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(b)
  • In: Cakes. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm on a dry basis. If used in combination with polysorbate 65, the total combined amount not to exceed 5,000 ppm on a dry basis. If used in combination with sorbitan monostearate, the total combined amount not to exceed 7,000 ppm on a dry basis, provided that the amount of polysorbate 60 does not exceed 5,000 ppm on a dry basis. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(c)
  • In: Canned coconut milk. Purpose: Emulsifying agent. Limit: 500 ppm. Amendment notices: NOM/ADM-0101. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(d)
  • In: Dry batter coating mixes. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(e)
  • In: Dry soup bases; Dry soup mixes. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 250 ppm in the soup as consumed. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(f)
  • In: Fat base formulation for self- basting of poultry by injection. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 2,500 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(g)
  • In: (Naming the flavour) flavour. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(g.1)
  • In: Imitation dry cream mixes. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 4,000 ppm. If used in any combination with polysorbate 65, polysorbate 80 or sorbitan monostearate, the total combined amount not to exceed 4,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(h)
  • In: Pie fillings; Puddings. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 5,000 ppm on a dry basis. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(i)
  • In: Prepared alcoholic cocktails. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 120 ppm in the cocktail as consumed. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(j)
  • In: Sour cream substitute. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 1,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(k)
  • In: Unstandardized beverage bases; Unstandardized beverage mixes. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 500 ppm in the beverage as consumed. If used in combination with sorbitan monostearate, the total combined amount not to exceed 500 ppm in the beverage as consumed. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(l)
  • In: Unstandardized confectionery coatings and unstandardized moulded confectionery products for use as confectionery or in baking. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 0.5%. If used in any combination with polysorbate 65, sorbitan monostearate or sorbitan tristearate, the total combined amount not to exceed 1.0%, provided that the amount of polysorbate 60 does not exceed 0.5%. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(m)
  • In: Unstandardized dips; Unstandardized sandwich spreads. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 2,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(n)
  • In: Unstandardized dressings; Unstandardized prepared canned cooking sauces. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 3,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(o)
  • In: Vegetable oil creaming agents; Vegetable oil topping mixes. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 4,000 ppm. If used in combination with polysorbate 65 or sorbitan monostearate, or both, the total combined amount not to exceed 4,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(p)
  • In: Whipped vegetable oil toppings. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 0.4%. If used in any combination with polysorbate 65, polysorbate 80 or sorbitan monostearate, the total combined amount not to exceed 0.4%. If used in combination with sorbitan monostearate, the total combined amount may exceed 0.4%, provided that the amount of polysorbate 60 does not exceed 0.77% of the topping weight and the amount of sorbitan monostearate does not exceed 0.27% of the topping weight. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.4(q)
Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 17 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

21 food categories

highest permitted level 10,000 mg/l

Show every food category
  • 1.4 flavoured fermented milk products including heat-treated products — 1,000 mg/lPermitted as a member of Polysorbates. ML = 1000 mg/l.
  • 1.8 Dairy analogues, including beverage whiteners — 5,000 mg/kgPermitted as a member of Polysorbates. ML = 5000 mg/kg. only milk and cream analogues.
  • 12.5 Soups and broths — 1,000 mg/kgPermitted as a member of Polysorbates. ML = 1000 mg/kg. only soups. Note 1: The additives may be added individually or in combination.
  • 12.6 Sauces — 5,000 mg/kgPermitted as a member of Polysorbates. ML = 5000 mg/kg. only emulsified sauces. Note 1: The additives may be added individually or in combination.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — 1,000 mg/kgPermitted as a member of Polysorbates. ML = 1000 mg/kg.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — 1,000 mg/kgPermitted as a member of Polysorbates. ML = 1000 mg/kg.
  • 14.1.4 Flavoured_drinks — 10 mg/lPermitted as a member of Polysorbates. ML = 10 mg/l. only carbonated drinks.
  • 14.2.3 Cider and perry — 10 mg/kgPermitted as a member of Polysorbates. ML = 10 mg/kg. only carbonated drinks. Note 1: The additives may be added individually or in combination.
  • 14.2.4 Fruit wine and made wine — 10 mg/kgPermitted as a member of Polysorbates. ML = 10 mg/kg. only carbonated drinks. Note 1: The additives may be added individually or in combination.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — 10 mg/lPermitted as a member of Polysorbates. ML = 10 mg/l. only carbonated beverages. Note 1: The additives may be added individually or in combination.
  • 16 Desserts excluding products covered in category 1 3 and 4 — 3,000 mg/kgPermitted as a member of Polysorbates. ML = 3000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — quantum satisPermitted as a member of Polysorbates. quantum satis.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — quantum satisPermitted as a member of Polysorbates. quantum satis.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — 1,000 mg/kgPermitted as a member of Polysorbates. ML = 1000 mg/kg.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 10,000 mg/kgPermitted as a member of Polysorbates. ML = 10000 mg/kg. only fat emulsions for baking. Note 1: The additives may be added individually or in combination.
  • 3 edible ices — 1,000 mg/kgPermitted as a member of Polysorbates. ML = 1000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — 500 mg/kgPermitted as a member of Polysorbates. ML = 500 mg/kg. only coconut milk. Period of application: From 23 July 2012. Note 1: The additives may be added individually or in combination.
  • 5.2 Other confectionery including breath freshening micro-sweets — 1,000 mg/kgPermitted as a member of Polysorbates. ML = 1000 mg/kg. only sugar confectionery. Note 1: The additives may be added individually or in combination.
  • 5.3 chewing gum — 5,000 mg/kgPermitted as a member of Polysorbates. ML = 5000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 1,000 mg/kgPermitted as a member of Polysorbates. ML = 1000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 7.2 Fine bakery wares — 3,000 mg/kgPermitted as a member of Polysorbates. ML = 3000 mg/kg. Note 1: The additives may be added individually or in combination.
Regulation (EC) No 1333/2008, Annex IIand 20 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

20 food categories

highest permitted level 10,000 mg/kg or mg/l

Show every food category
  • 1.4 Flavoured fermented milk products including heat-treated products — 1,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 1000.
  • 1.8 Dairy analogues, including beverage whiteners — 5,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 5000. only milk and cream analogues. Note (1): The additives may be added individually or in combination.
  • 12.5 Soups and broths — 1,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 1000. only soups. Note (1): The additives may be added individually or in combination.
  • 12.6 Sauces — 5,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 5000. only emulsified sauces. Note (1): The additives may be added individually or in combination.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — 1,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 1000. Note (1): The additives may be added individually or in combination.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — 1,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 1000. Note (1): The additives may be added individually or in combination.
  • 14.1.4 Flavoured drinks — 10 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 10. only carbonated drinks. Note (1): The additives may be added individually or in combination.
  • 14.2.3 Cider and perry — 10 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 10. only carbonated drinks. Note (1): The additives may be added individually or in combination.
  • 14.2.4 Fruit wine and made wine — 10 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 10. only carbonated drinks. Note (1): The additives may be added individually or in combination.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — 10 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 10. only carbonated drinks. Note (1): The additives may be added individually or in combination.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 3,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 3000. Note (1): The additives may be added individually or in combination.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of E 432–436: Polysorbates. quantum satis.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of E 432–436: Polysorbates. quantum satis.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 10,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 10000. only fat emulsions for baking. Note (1): The additives may be added individually or in combination.
  • 3 Edible ices — 1,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 1000. Note (1): The additives may be added individually or in combination.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — 500 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 500. only coconut milk Period of application: From 23 July 2012. Note (1): The additives may be added individually or in combination.
  • 5.2 Other confectionery including breath refreshening microsweets — 1,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 1000. only sugar confectionery. Note (1): The additives may be added individually or in combination.
  • 5.3 Chewing gum — 5,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 5000. Note (1): The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 1,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 1000. Note (1): The additives may be added individually or in combination.
  • 7.2 Fine bakery wares — 3,000 mg/kg or mg/lPermitted as a member of E 432–436: Polysorbates. ML = 3000. Note (1): The additives may be added individually or in combination.
Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 19 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 397, ポリソルベート六〇 (“Polysorbate 60” in the unofficial English translation). …

Designated additive: Appended Table 1, item 397, ポリソルベート六〇 (“Polysorbate 60” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry ポリソルベート60: (1) [sets maximum levels of use for the foods stated; sets a combined limit where it is used together with the additives stated] “ポリソルベート60の使用量は、ポリソルベート80として、カプセル・錠剤等通常の食品形態でない食品にあってはその1kgにつき25g以下、ココア及びチョコレート製品、ショートニング、即席麺の添付調味料、ソース類、チューインガム並びに乳脂肪代替食品にあっては、その1kgにつき5.0g以下、アイスクリーム類、菓子の製造に用いる装飾品(糖を主成分とするものに限る。)、加糖ヨーグルト、ドレッシング、マヨネーズ、ミックスパウダー(焼菓子及び洋生菓子の製造に用いるものに限る。)、焼菓子(洋菓子に限る。)及び洋生菓子にあってはその1kgにつき3.0g以下、あめ類、スープ、フラワーペースト(ココア及びチョコレートを主要原料とし、これに砂糖、油脂、粉乳、卵、小麦粉等を加え、加熱殺菌してペースト状とし、パン又は菓子に充填又は塗布して食用に供するものに限る。)及び氷菓にあってはその1kgにつき1.0g以下、海藻の漬物、チョコレートドリンク及び野菜の漬物にあってはその1kgにつき0.50g以下、非熟成チーズにあってはその1kgにつき0.080g以下、海藻の缶詰及び瓶詰並びに野菜の缶詰及び瓶詰にあってはその1kgにつき0.030g以下並びにその他の食品にあってはその1kgにつき0.020g以下でなければならない。また、ポリソルベート20、ポリソルベート65又はポリソルベート80のうち1種以上と併用する場合にあっては、それぞれの使用量の和がポリソルベート80としての基準値以下でなければならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 폴리소르베이트60 (“Polysorbate 60”, the English the Code prints beside it). Main use (주용도) of 폴리소르베이트60: 유화제. Standard for use (사용기준) of 폴리소르베이트60: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted, with conditions21 CFR 172.836retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

57 food categories

highest permitted level 25,000 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 3,000 mg/kg
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 01.3.2 Beverage whiteners — 4,000 mg/kg
    • Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
    • Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
  • 01.4.1 Pasteurized cream (plain) — 1,000 mg/kg
    • Note 626 Except for use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) as an emulsifier.
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — 1,000 mg/kg
  • 01.4.3 Clotted cream (plain) — 1,000 mg/kg
  • 01.4.4 Cream analogues — 5,000 mg/kg
  • 01.5.2 Milk and cream powder analogues — 4,000 mg/kg
    • Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
  • 01.6.1 Unripened cheese — 80 mg/kg
    • Note 38 On the creaming mixture basis.
    • Note XS221 Excluding products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001).
    • Note XS262 Excluding products conforming to the Standard for Mozzarella (CODEX STAN 262-2006).
    • Note XS273 Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).
    • Note XS275 Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 3,000 mg/kg
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 02.1.2 Vegetable oils and fats — 5,000 mg/kg
    • Note 102 For use in fat emulsions for baking purposes only.
    • Note XS19 Excluding products conforming to the Standard for Edible Fats and Oils not covered by Individual Standards (CXS 19-1981).
    • Note XS33 Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
    • Note XS210 Excluding products conforming to the Standard for Named Vegetable Oils (CXS 210-1999).
    • Note XS325R Excluding products conforming to the Regional Standard for Unrefined Shea Butter (CXS 325R-2017).
  • 02.1.3 Lard, tallow, fish oil, and other animal fats — 5,000 mg/kg
    • Note 102 For use in fat emulsions for baking purposes only.
    • Note XS19 Excluding products conforming to the Standard for Edible Fats and Oils not covered by Individual Standards (CXS 19-1981).
    • Note XS211 Excluding products conforming to the Standard for Named Animal Fat (CODEX STAN 211-1999).
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 10,000 mg/kg
    • Note 360 In dairy fat spreads limited to products with < 70% fat content or baking purposes only.
    • Note 557 Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), as an emulsifier only.
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 5,000 mg/kg
    • Note 102 For use in fat emulsions for baking purposes only.
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 3,000 mg/kg
    • Note 102 For use in fat emulsions for baking purposes only.
  • 03.0 Edible ices, including sherbet and sorbet — 1,000 mg/kg
  • 04.1.2.11 Fruit fillings for pastries — 3,000 mg/kg
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 1,000 mg/kg
    • Note 154 For use in coconut milk only.
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 3,000 mg/kg
  • 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 3,000 mg/kg
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
  • 05.1.2 Cocoa mixes (syrups) — 500 mg/kg
  • 05.1.3 Cocoa-based spreads, incl. fillings — 1,000 mg/kg
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.4 Cocoa and chocolate products — 5,000 mg/kg
    • Note 101 When used in combination as emulsifiers: ammonium salts of phosphatidic acid (INS 442), polyglycerol esters of interesterified ricinoleic acid (INS 476), sorbitan monostearate (INS 491), sorbitan tristearate (INS 492), and polysorbates (polyoxyethylene (20) sorbitan monolaurate (INS 432), polyoxyethylene (20) sorbitan monooleate (INS 433), polyoxyethylene (20), sorbitan monostearate (INS 435) and polyoxyethylene (20) sorbitan tristearate (INS 436)), the total combined use level shall not exceed 15,000 mg/kg.
  • 05.1.5 Imitation chocolate, chocolate substitute products — 5,000 mg/kg
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 1,000 mg/kg
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 5,000 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 3,000 mg/kg
  • 06.4.2 Dried pastas and noodles and like products — 5,000 mg/kg
  • 06.4.3 Pre-cooked pastas and noodles and like products — 5,000 mg/kg
    • Note 153 For use in instant noodles only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 3,000 mg/kg
  • 06.6 Batters (e.g. for breading or batters for fish or poultry) — 5,000 mg/kg
    • Note 2 On the dry ingredient, dry weight, dry mix or concentrate basis.
  • 06.8.1 Soybean-based beverages — 2,000 mg/kg
    • Note 645 For use only in composite/ flavoured soybean beverages and soybean-based beverages conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015) as an emulsifier.
  • 07.1.1 Breads and rolls — 3,000 mg/kg
  • 07.1.2 Crackers, excluding sweet crackers — 5,000 mg/kg
    • Note 11 On the flour basis.
  • 07.1.3 Other ordinary bakery products (e.g. bagels, pita, English muffins) — 3,000 mg/kg
    • Note 11 On the flour basis.
  • 07.1.4 Bread-type products, including bread stuffing and bread crumbs — 3,000 mg/kg
    • Note 11 On the flour basis.
  • 07.1.5 Steamed breads and buns — 3,000 mg/kg
    • Note 11 On the flour basis.
  • 07.1.6 Mixes for bread and ordinary bakery wares — 3,000 mg/kg
    • Note 11 On the flour basis.
  • 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 3,000 mg/kg
  • 08.2 Processed meat, poultry, and game products in whole pieces or cuts — 5,000 mg/kg
    • Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
    • Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
    • Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022).
  • 08.3 Processed comminuted meat, poultry, and game products — 5,000 mg/kg
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
    • Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
    • Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
  • 08.4 Edible casings (e.g. sausage casings) — 1,500 mg/kg
  • 10.4 Egg-based desserts (e.g. custard) — 3,000 mg/kg
  • 12.1.1 Salt — 10 mg/kg
  • 12.2.1 Herbs and spices — 2,000 mg/kg
    • Note XS326 Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).
    • Note XS327 Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).
    • Note XS328 Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).
    • Note XS342 Excluding products conforming to the Standard for Dried Oregano (CXS 342-2021).
    • Note XS343 Excluding products conforming to the Standard for dried roots, rhizomes and bulbs: Dried or dehydrated ginger (CXS 343-2021).
    • Note XS344 Excluding products conforming to the Standard for dried floral parts: Cloves (CXS 344-2021).
    • Note XS345 Excluding products conforming to the Standard for Dried Basil (CXS 345-2021).
    • Note XS347 Excluding products conforming to the Standard for dried or dehydrated garlic (CXS 347-2019).
    • Note XS351 Excluding products conforming to the Standard for Dried Floral Parts - Saffron (CXS 351-2022).
    • Note XS352 Excluding products conforming to the Standard for Dried Seeds – Nutmeg (CXS 352-2022).
    • Note XS353 Excluding products conforming to the Standard for Dried or Dehydrated Chilli Pepper and Paprika (CXS 353-2022).
  • 12.2.2 Seasonings and condiments — 5,000 mg/kg
  • 12.5 Soups and broths — 1,000 mg/kg
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 3,000 mg/kg
  • 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 5,000 mg/kg
    • Note 580 Except for use in products conforming to the Standard for Chili Sauce (CXS 306-2011): Polyoxyethylene (20) sorbitan monolaurate (INS 432), Polyoxyethylene (20) sorbitan monooleate (INS 433), Polyoxyethylene (20) sorbitan monopalmitate (INS 434) and Polyoxyethylene (20) sorbitan monostearate (INS 435) only, singly or in combination.
  • 12.6.3 Mixes for sauces and gravies — 5,000 mg/kg
    • Note 127 On the served to the consumer basis.
  • 12.6.4 Clear sauces (e.g. fish sauce) — 5,000 mg/kg
    • Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
  • 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3 — 2,000 mg/kg
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 1,000 mg/kg
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 1,000 mg/kg
  • 13.6 Food supplements — 25,000 mg/kg
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 500 mg/kg
    • Note 127 On the served to the consumer basis.
  • 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 120 mg/kg
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 120 mg/kg
CXS 192-1995 Table One, INS 435and 56 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand—54 GMP
Canada500 mg/kg – 5,000 mg/kg6 numeric limit, 1 GMP, 11 no quantity stated
European Union10 mg/kg – 10,000 mg/kg19 numeric limit, 2 quantum satis
Great Britain10 mg/kg – 10,000 mg/kg18 numeric limit, 2 quantum satis
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius10 mg/kg – 25,000 mg/kg57 numeric limit

What it is made from

Made by attaching about twenty ethylene oxide units to sorbitan monostearate. The stearic acid may be plant or animal in origin.

  • Vegan status depends on the source
  • Vegetarian status depends on the source
  • May raise a halal question
  • May raise a kosher question

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Compare other additives on the dietary indexes.

CAS registry number
9005-67-8

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 65 %no more than 69.5 %
Leadno more than 2 mg/kg—
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—
Cadmiumno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 435 Polyoxyethylene sorbitan monostearate (polysorbate 60)

A mixture of the partial esters of sorbitol and its mono- and dianhydrides with edible commercial stearic acid and condensed with approximately 20 moles of ethylene oxide per mole of sorbitol and its anhydrides

Synonyms: Polysorbate 60; Polyoxyethylene (20) sorbitan monostearate

Assay, identification and purity criteria

Description and assay

Assay
Content not less than 65 % of oxyethylene groups, equivalent to not less than 97 % of polyoxyethylene (20) sorbitan monostearate on the anhydrous basis
Description
A lemon to orange-coloured oily liquid or semi-gel at 25 °C with a faint characteristic odour

Identification

Solubility
Soluble in water, ethyl acetate and toluene. Insoluble in mineral oil and vegetable oils
Infrared absorption spectrum
Characteristic of a partial fatty acid ester of a polyoxyethylated polyol

Purity criteria

Water content
Not more than 3 % (Karl Fischer method)
Acid value
Not more than 2
Saponification value
Not less than 45 and not more than 55
Hydroxyl value
Not less than 81 and not more than 96
1,4-dioxane
Not more than 5 mg/kg
Ethylene glycols (mono- and di-)
Not more than 0,25 %
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg
Cadmium
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 435

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 435 Polyoxyethylene (20) Sorbitan Monostearate

Synonyms: Polysorbate 60

Assay, identification and purity criteria

Description and assay

Specification history
Revised specifications prepared at the 79 th JECFA (2014) published in FAO JECFA Monographs 16 (2014) superseding specifications prepared at the 25th JECFA (1981), published in FNP 19 (1981) and in FNP 52 (1992). Metals and arsenic specifications revised at the 55th JECFA (2000). An ADI of 0-25 mg/kg bw was established at the 17th JECFA (1973).
SYNONYMS DEFINITION
Polysorbate 60; INS No. 435 Polyoxyethylene (20) sorbitan monostearate consists of a mixture of the partial esters of sorbitol and its mono- and dianhydrides (which have an acid value below 10 and a water content below 0.2%) with the food-grade stearic acid and condensed with approximately 20 moles of ethylene oxide per mole of sorbitol and its anhydrides.
C.A.S. number Structural formula
9005-07-6 Nominal formula and approximate composition: where w + x + y + z = approx. 20 and RCO- is the fatty acid moiety
Assay
Not less than 65.0 and not more than 69.5% of oxyethylene groups, equivalent to not less than 97.0 and not more than 103.0% of polyoxyethylene (20) sorbitan monostearate, on the anhydrous basis
DESCRIPTION
Yellow to orange coloured oily liquid or semi-gel at 25 o , with a faint characteristic odour
FUNCTIONAL USES Solubility (Vol. 4)
Emulsifier, dispersing agent Soluble in water, ethyl acetate and toluene; insoluble in mineral oil and vegetable oils
METHOD OF ASSAY
Determine the content of Oxyethylene groups (Vol. 4)

Identification

Infrared absorption
The infrared spectrum of the sample is characteristic of a partial fatty acid ester of a polyoxyethylated polyol
Colour reaction
To 5 ml of a 5% (w/v) aqueous solution of the sample add 10 ml of ammonium cobaltothiocyanate solution and 5 ml of chloroform, shake well and allow to separate; a blue colour is produced in the chloroform layer. (Ammonium cobaltothiocyanate solution: 37.5 g of cobalt nitrate and 150 g of ammonium thiocyanate made up to 100 ml with water - freshly prepared).
Test for fatty acids
To 5 ml of a 5% (w/v) aqueous solution of the sample add 5 ml sodium hydroxide TS. Boil for a few min, cool, and acidify with dilute hydrochloric acid. The solution is strongly opalescent, owing to the fatty acids liberated.
Gelatinization
A mixture of 60 parts by volume of the sample and 40 parts of water yields a gelatinous mass at or below room temperature
Saponification (Vol. 4) Water (Vol. 4) Sulfated ash (Vol. 4)
100 g of the sample yields approximately 25 g of fatty acids and 77 g of polyols Not more than 3% (Karl Fischer Method) Not more than 0.25% Test 5 g of the sample

Purity criteria

Acid value (Vol. 4) Saponification value (Vol. 4) Hydroxyl value (Vol. 4) 1,4-Dioxane (Vol. 4) Lead (Vol. 4)
Not more than 2 Not less than 45 and not more than 55 Not less than 81 and not more than 96 Not more than 10 mg/kg Not more than 2 mg/kg Determine using an AAS (Electrothermal atomization technique) appropriate to the specified level. The selection of sample size and method of sample preparation may be based on principles of methods described in Volume 4 (under “General Methods, Metallic Impurities”)

FAO JECFA Monograph 16 (2014)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesAntifoaming agentsAuthorised as a member of Table 4 of Part 6 (Polysorbates), listed as "E 432 – E 436 Polysorbates (Table 4 of Part 6)"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 1, via Table 4 of Part 6
Annex III, Part 1: Carriers in food additivesColours and fat-soluble antioxidantsAuthorised as a member of Table 4 of Part 6 (Polysorbates), listed as "E 432 – E 436 Polysorbates (Table 4 of Part 6)"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 1, via Table 4 of Part 6
Annex III, Part 1: Carriers in food additivesGlazing agents for fruitAuthorised as a member of Table 4 of Part 6 (Polysorbates), listed as "E 432 – E 436 Polysorbates"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 1, via Table 4 of Part 6
Annex III, Part 2: Food additives other than carriers in food additivesPreparations of colours, contrast enhancers, fat soluble antioxidants and glazing agents for fruitAuthorised as a member of Table 4 of Part 6 (Polysorbates), listed as "E 432 – E 436 Polysorbates" Note (1): Except enzymes authorised as food additives.quantum satisRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 4 of Part 6
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavourings, except liquid smoke flavourings and flavourings based on spice oleoresinsAuthorised as a member of Table 4 of Part 6 (Polysorbates), listed as "E 432 – E 436 Polysorbates (Table 4 of Part 6)" Note (2): Spice oleoresins are defined as extracts of spices from which the extraction solvent has been evaporated leaving a mixture of the volatile oil and resinous material from the spice.10 000 mg/kg in flavouringsRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 4 of Part 6
Annex III, Part 4: Food additives including carriers in food flavouringsFoodstuffs containing liquid smoke flavourings and flavourings based on spice oleoresinsAuthorised as a member of Table 4 of Part 6 (Polysorbates), listed as "E 432 – E 436 Polysorbates (Table 4 of Part 6)"1 000 mg/kg in final foodRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 4 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIIn beta carotene, lutein, lycopene and vitamins A, D and E preparationsAuthorised as a member of Table 4 of Part 6 (Polysorbates), listed as "E 432 – E 436 Polysorbates (Table 4 of Part 6)" Can be used as a carrier: Yesquantum satis only in beta carotene, lutein, lycopene and vitamin E preparations. In vitamin A and D preparations maximum level in final food 2 mg/kgRegulation (EC) No 1333/2008, Annex III, Part 5, Section A, via Table 4 of Part 6

Every name it appears under

41 recorded names. A label may use any of them.

E number

  • E435

INS number

  • 435

CAS registry number

  • 9005-67-8

As it appears in regulation

  • Polyoxyethylene sorbitan monostearate
  • Polyoxyethylene sorbitan monostearate (polysorbate 60)
  • Polysorbate 60

Other names

  • E 435
  • Polyoxyethylene (20) sorbitan
  • Polyoxyethylene (20) sorbitan monostearate
  • Polyoxyethylene sorbitan monostearate (polysorbate 60)
  • Polysorbate 60

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
group ADI25 mg/kg bw/day (as total polyoxyethylene (20) sorbitan esters)—JECFA2026

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2015

    The ANS Panel found no concern regarding genotoxicity, carcinogenicity or developmental toxicity for polysorbates 20, 80, 40, 60 and 65 (E 432–E 436), and allocated a group ADI of 25 mg/kg bw/day (the SCF value had been 10). It noted that high-level toddler exposure was very close to the ADI and that more usage and analytical data were needed to reduce uncertainty.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 435?
E 435 is Polysorbate 60. Polysorbate 60 is an emulsifier used in whipped toppings, icings, baked goods and non-dairy creamers.
What is Polysorbate 60 used for in food?
It is listed as an emulsifier and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Polysorbate 60 permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Polysorbate 60 vegan?
It depends on the source, and a label will not tell you. Polysorbate 60 can be made from plant or animal material, manufacturers are not obliged to say which, and the same product can change between production runs. Anyone who needs to know has to ask the manufacturer.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

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