E435 - Polysorbate 60
Author: Alexander Bruni
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Characteristic: The substance belongs to the group of stabilizers used to preserve the viscosity and consistency of food products and to improve their quality. He worked with it
Characteristic
The substance belongs to the group of stabilizers used to maintain the viscosity and consistency of food products and to improve their quality. It is used to process flour in order to improve the quality of pasta. The additive can be used as a dispersing agent, as a foaming agent and as an emulsifier.
E 435 is a gel or oily liquid with a faint bitter taste and a characteristic odor. It is obtained by polymerization of complex esters of sorbitan or lauric acid in ethylene oxides. Permissible impurities such as free lauric acid, solvents and polyoxyethylenes are formed during the process.
Use
The additive is used in the food industry in limited quantities, in accordance with certain conditions. Used in fat-soluble flavors. It is mainly used in the production of fats and margarines, in the making of cream, ice cream, cakes and others.
E 435 is added in products with high acidity, as a foaming agent, and in fats - as a foaming agent. The substance is used in pharmacology and cosmetics.
Impact on humans
The permissible daily dose of the supplement is not more than 20 mg per 1 kg of body weight and is determined individually. The amount allowed for addition to food is 10 mg per 1 kg of product.