Polysorbate 60 is manufactured by ethoxylation of sorbitan monostearate with approximately 20 moles of ethylene oxide.
With HLB ~14.9, it delivers strong O/W emulsification and interacts with starches and proteins to soften crumb, improve volume and extend shelf life in bakery systems. It is also used in non-dairy creamers, whipped toppings and icings.