Is Polysorbate 60 (E435) Vegan?

Also known as: Polyoxyethylene (20) sorbitan monostearate, Tween 60, PEG-20 sorbitan monostearate

Depends on Source

Polysorbate 60 depends on the stearic acid used to build it. Palm and other vegetable oils supply most commercial stearic acid, and rendered animal fat supplies some of it. The sorbitol and ethoxylation parts are plant-derived and petrochemical.

Last checked 29 Jul 2026 How we decide

Ingredient Data

Vegan Status

Depends on Source

E-Number

E435

Also Known As

Polyoxyethylene (20) sorbitan monostearate; Tween 60; PEG-20 sorbitan monostearate

Source

Made from sorbitol, stearic acid, and ethylene oxide. Sorbitol from plant starch is dehydrated to sorbitan, esterified with stearic acid, then ethoxylated to make the molecule water-soluble. The stearic acid is the open part: commercial stearic acid comes from palm and other vegetable oils and also from rendered animal fat.

Commonly Found In

Cake icings and frostings, whipped toppings and aerosol cream, non-dairy creamers, cake and sponge mixes, bakery emulsifier blends, chocolate coatings, and cosmetics.

Vegan Alternative

Sunflower lecithin, soy lecithin, and plant-certified polyglycerol esters do comparable work; brands with vegan certification have had the source verified.

Additional Notes

Stearic acid is the fatty acid most historically associated with tallow, which is why the E435 sourcing question deserves an actual check and not an assumption. Palm stearin is now the dominant commercial source, and most food-grade material is plant-derived. EU specifications set purity limits without restricting the fatty acid origin, so the label cannot tell you.

In depth

Stearic Acid Is the Part to Check

The word stearic comes from the Greek for tallow, and the acid was first isolated from animal fat. That history still shapes the supply chain. Stearic acid remains one of the fatty acids most likely to have an animal origin, alongside palmitic acid. Today palm stearin dominates commercial supply, along with coconut and other tropical oils. Those oils are cheap, high in saturated fat, and easy to fractionate.

Rendered beef and pork fat still feeds the oleochemical industry, particularly in regions where slaughter byproducts are abundant. EU specifications for E435 control purity, ester content, and ethylene oxide residues. Nothing in them names a fatty acid source, so a supplier can meet the specification either way. The same open question runs across the whole fatty-acid-derivative range: E470 to E483, E570 stearic acid itself, and E572 magnesium stearate.

Icings, Toppings, and Aerosol Cream

Polysorbate 60 is more solid than polysorbate 80 because stearic acid is saturated, which suits products that need to hold structure at room temperature. Icing and frosting use it to keep fat and water in a stable emulsion. The surface stays glossy and does not weep. Whipped toppings and aerosol creams use it to stabilize the foam, holding air in place for hours instead of minutes.

Cake mixes include it in an emulsifier blend that lets a batter take more sugar and liquid without collapsing. Non-dairy creamers combine it with a phosphate buffer to survive hot coffee. Dairy-free products use it as readily as dairy ones. A plant-based whipped topping can list E435 and still need a source check on the emulsifier.

How to Resolve It

A vegan certification mark on the finished product is the strongest answer, since certifiers trace emulsifier feedstocks. UK vegetarian marks also screen for slaughter-derived material. A direct query to the manufacturer usually resolves it, and the answer is very often palm. That brings the palm oil tradeoff into view.

Readers who avoid palm for deforestation reasons will find that the main alternatives for stearic acid include animal fat. Avoiding both narrows the field sharply to certified plant-based products. Where neither route is available, the honest position is that the source is unresolved for that specific product. Most food-grade polysorbate 60 is plant-derived. Nothing in the label or the specification proves it in any individual case.

Frequently asked questions

Is polysorbate 60 vegan?

It depends on the stearic acid used. Most commercial stearic acid comes from palm and other vegetable oils, and some comes from rendered animal fat. The sorbitol backbone and the ethoxylation are plant-derived and petrochemical.

Is E435 in whipped topping?

Often, yes. Polysorbate 60 stabilizes the foam so an aerosol cream or whipped topping holds air and shape for hours. Dairy-free versions use it as commonly as dairy ones, so the emulsifier still needs a source check.

Why is stearic acid more likely to be animal-derived?

The name comes from the Greek for tallow. The acid was first isolated from animal fat. Rendered fat is still a commercial source across the oleochemical industry, even though palm stearin now supplies most of the market.

How can I find out the source for a specific product?

Look for a recognized vegan certification mark. The mark means the supply chain has been traced. Failing that, contact the manufacturer, who will usually confirm the emulsifier is plant-derived within a few days.

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