E436 - Polysorbate 65
Author: Alexander Bruni
Time for reading: ~1
minutes
Last Updated:
January 27, 2026
CHAPTERS (Table Of Contents)
Characteristics: The substance belongs to the group of stabilizers used to maintain the viscosity and consistency of food products and to improve their quality. Get used to 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 436 has a waxy structure or is an 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 E 436 is used in the food industry in limited quantities, subject to certain conditions. Used in fat-soluble flavors. It is mainly used in the production of fats and margarines, in the production of cream, ice cream, cakes and others.
The substance is added in products with high acidity, as a foaming agent, and in fats - as an agent that stops foaming. finds application 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. Previously, the permitted amount to be added to food was 10 mg per 1 kg of product. Its use is prohibited in some countries.
- E435 Polysorbate 60
- E432 Polysorbate 20
- E433 Polysorbate 80
- E434 Polysorbate 40