Polysorbate 60(E435)
Level 4 — Significant concernsIn Winter's Dictionary
Polysorbate 60 is a emulsifier — Waxy emulsifier (condensate of sorbitol with stearic acid); stabilizer, wetting and dispersing additive
Also: E435
What it does
Waxy emulsifier (condensate of sorbitol with stearic acid); stabilizer, wetting and dispersing additive
Where you'll see it
frozen and baked desserts, cakes, cake mixes, doughnuts, artificial chocolate coatings, nondairy whipped cream and creamers, powdered convenience foods, salad dressings, vitamin supplements
What the research says
Both polysorbate 60 and 80 have been associated with 1,4-dioxane contaminant — known to cause cancer in animals. Contain residues of ethylene oxide and ethylene glycols; can increase absorption of fat-dissolving substances. Microbiome disruption per Chassaing 2015 mouse study.
Regulatory status
- US FDA: ASP
- EU: approved
- Notes: European Parliament 2009: polysorbates used as preservatives in caviar/wine — extended use may cause damage to health
Sources
- A Consumer's Dictionary of Food Additives (Winter): Both are emulsifiers that have been associated with the contaminant 1,4-dioxane, known to cause cancer in animals