For food manufacturers, selecting the right emulsifier is crucial for product quality, stability, and consumer appeal. Polysorbates, a family of non-ionic surfactants, are widely used for their excellent emulsifying, solubilizing, and dispersing properties. Among these, Polysorbate 60 (CAS 9005-67-8) stands out for specific applications. Understanding its characteristics and how it differs from others like Polysorbate 20 or 80 is key to optimizing formulations.

Polysorbate 60, also known as polyoxyethylene (20) sorbitan monostearate, is derived from sorbitol and stearic acid. Its structure gives it a Hydrophilic-Lipophilic Balance (HLB) of approximately 14.9, making it particularly effective for creating stable oil-in-water (O/W) emulsions. This makes it an ideal choice for products like imitation cream, baked goods, and frozen desserts where oil and water phases need to remain intimately mixed.

In the bakery sector, Polysorbate 60 plays a vital role. It helps retain moisture in cakes, bread, and cookies, extending their freshness and improving their texture. By preventing fat separation and improving dough consistency, it contributes to a better mouthfeel and overall product appeal. When you choose to buy Polysorbate 60 from a reliable manufacturer in China, you are investing in enhanced product performance and consumer satisfaction. Many food producers seek out suppliers of food grade Polysorbate 60 for its efficacy in preventing baked goods from going stale.

The application extends to dairy products and confectionery. In ice cream, it aids in minimizing ice crystal formation, resulting in a smoother, creamier texture that resists melting. In chocolates, it helps prevent sugar bloom and ensures a uniform appearance. For manufacturers, sourcing this versatile ingredient from a reputable supplier ensures consistent quality and cost-effectiveness.

When considering your options, it's important to note the differences. Polysorbate 20 is better suited for lighter emulsions and solubilizing essential oils, while Polysorbate 80 is often used for liquid emulsions and oil-in-water systems needing a slightly different HLB. However, for applications demanding robust emulsification in semi-solid or solid fat systems, Polysorbate 60 is often the preferred choice. Manufacturers looking to buy Polysorbate 60 for its specific emulsifying power will find it a valuable addition to their ingredient arsenal.

As a leading supplier of Polysorbate 60 in China, we are committed to providing high-quality products that meet stringent industry standards. Our competitive pricing and reliable supply chain ensure that your production lines run smoothly. We understand the critical role emulsifiers play in your products, and our goal is to be your trusted partner in sourcing the best ingredients for your food manufacturing needs.