polysorbate 65

Basic Information

Field	Content
Chinese name	polysorbate 65
English name	polysorbate 65
INS/E number	INS 436
Functional class	Emulsifier
Year adopted	1973
Approved by	Australia/New Zealand (FSANZ), European Union (EFSA)

What is it?

Polysorbate 65 (Tween 65) is a non-ionic surfactant produced by ethoxylation of sorbitan tristearate. It is more lipophilic and used in shortenings, margarines and other low-fat oil-in-water systems.

Source

Industrial：山梨醇脱水生成山梨醇酐，与硬脂酸酯化得失水山梨醇三硬脂酸酯，再与环氧乙烷加成聚合

Why is it used?

• Emulsifies shortening and margarine, stabilising oil-in-water structures
• Improves dough extensibility and baking quality
• Prevents staling of frozen dough
• Enhances stability of low-fat spreads

Common Foods

• Margarine
• Shortening
• Cakes
• Frozen dough
• Spreads
• Bakery premixes

Safety

ADI (Acceptable Daily Intake)：0-25 mg/kg bw (as polysorbates, group ADI)

Concerns：

• 高剂量可能引起轻度胃肠不适

Usage Standard

China：GB 2760《食品安全国家标准 食品添加剂使用标准》

International：

• EU Regulation 1333/2008 Annex II (E 436)
• FDA 21 CFR 172.515
• Codex GSFA (INS 436)
• FSANZ Food Standards Code (436)
• JECFA Monograph (1973)

In a nutshell

Polysorbate 65 is a relatively lipophilic non-ionic emulsifier used mainly to stabilise margarine and shortening emulsions.

Consumer Advice

Polysorbate 65 is a synthetic emulsifier with uses similar to Tween 60. It helps stabilize oil-water mixtures in baked goods, ice cream and sauces. It contains no animal ingredients and is safe at compliant levels.

Dietary Restrictions

• Vegan: ✅
• Halal: ✅
• Kosher: ✅

Allergens

✅ Free from common allergens

Disclaimer

The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.