Polysorbate 60
The short version
Tween 60 — the dominant whipped-topping and ice-cream emulsifier.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by ethoxylating sorbitan monostearate (Span 60). The C18 saturated fatty-acid chain plus 20 ethylene oxide groups gives a workhorse food emulsifier with broad utility.
How it's used
The dominant emulsifier in whipped toppings, ice cream, cake icings, non-dairy creamers, and imitation cream. Stabilizes the foam and emulsion structure of whipped systems. Often paired with Span 60 (E491) for complete emulsion stabilization.
Safety profile
ADI of 0–25 mg/kg body weight (combined polysorbates). Same considerations as Polysorbate 80 regarding recent dietary-emulsifier microbiome research.
Physical & chemical properties
Cream-colored waxy semi-solid at room temperature. Soluble in warm water and most polar solvents.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.