E436 Polysorbate 65 (Polyoxyethylene (20) sorbitan tristearate)

E436EmulsifiersOrigin: Lab-made

Get a personal answer

Pick your family’s diets in the bar above.

Every diet

VeganDepends

The stearic acid can come from plants or from tallow. Only a vegan label confirms the source.

Gluten-freeYes

HalalDepends

Halal only when the stearic acid is plant-based or from a halal-certified source.

KosherDepends

Kosher status depends on the fat source and certification.

KetoYes

Low-FODMAPYes

The short answer

Polysorbate 65 (E436) is a solid emulsifier that keeps oil and water mixed in whipped toppings and bakery fillings. It is gluten-free, but its vegan and halal status depends on where the stearic acid comes from.

55/100

Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE436

Comes fromLab-made

What it doesEmulsifiers

Glycemic index—

Daily limit25 mg/kg

Also calledE436, Tween 65

Rules by country

🇺🇸 US FDAApproved with limits

🇪🇺 European UnionApproved with limits

🇨🇦 Health CanadaApproved with limits

CaliforniaNo extra rules

Permitted with limits in the US, EU and Canada. JECFA sets an intake limit for the polysorbate group.

How much is too much? (Acceptable Daily Intake)

Body weight: 70 kg

1.8 gper day is the safe upper limit

Based on 25 mg per kg of body weight (EFSA / JECFA). A 20 kg (44 lb) child: 500 mg a day.

What is it?

Polysorbate 65 is a waxy ethoxylated sorbitan ester. It lowers the surface tension between oil and water so they stay mixed, and it is firmer at room temperature than polysorbate 80.

Where it comes from: Made by reacting sorbitol with stearic acid and then adding ethylene oxide. The stearic acid can come from plant oils or from animal fat.

Why it’s in food

Keeps fat and water mixed in bakery fillings
Stabilizes whipped toppings
Firms up creams at room temperature

Often found in

Whipped toppingsBakery fillingsIce cream coatingsSome cake mixes

Also listed as: E436, Tween 65, Polysorbate tristearate

Health & gut impact

Gut effects at high dosesUnder study

Polysorbates are generally considered low risk in food, though large amounts affect gut bacteria in animal studies. Typical food levels are small.

EFSA re-evaluation of polysorbates

What can I use instead?

Polysorbate 80 (E433)

Ratio: A similar amount; it is softer and more liquid

Best for: Liquid emulsions and drinks

Sucrose esters (E473)

Ratio: About the same level in many emulsions

Best for: Emulsions where a plant-based source is wanted

More emulsifiers:

Acetylated monoglycerides E472aAcetylated monoglycerides (E472a) are fat-based emulsifiers that help bread hold air and keep whipped toppings stable. They are common in bakery and generally considered safe; check the source fat if you avoid animal ingredients.Use in moderation Ammonium phosphatides E442Ammonium phosphatides (E442) are a chocolate emulsifier made from vegetable oil. They are an alternative to soy lecithin when a recipe needs chocolate to flow, and they are considered safe.Generally safe Brominated vegetable oil (BVO)Brominated vegetable oil (BVO) kept the citrus flavor from floating to the top of some sodas. The FDA banned it in 2024 because of thyroid effects, so check older or imported citrus drinks.Best to avoid Calcium stearoyl lactylate E482Calcium stearoyl lactylate (E482) is a dough strengthener that helps bread rise and stay soft. Its fat source varies, so vegans and people following halal or kosher rules should check the label.Use in moderation

Common questions

Is polysorbate 65 the same as polysorbate 80?

No. Both are emulsifiers, but 65 has more stearic acid and sets firmer. Polysorbate 80 is more liquid.

Does it need a vegan label?

If you avoid animal products, look for a vegan label, because the stearic acid can come from animal fat.

Is Polysorbate 65 safe?

Use in moderation (55/100). Permitted with limits in the US, EU and Canada. JECFA sets an intake limit for the polysorbate group.

Is Polysorbate 65 vegan?

Depends. The stearic acid can come from plants or from tallow. Only a vegan label confirms the source.

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Scientific sources & regulatory citations

EFSA OpenFoodTox: E436
EFSA re-evaluation of polysorbates

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