E436

What is E436?

Polysorbate 65 (polyoxyethylene (20) sorbitan tristearate) — a synthetic emulsifier often paired with other polysorbates in frozen desserts and bakery.

Quick answer

Polysorbate 65 (E436), also labelled polyoxyethylene (20) sorbitan tristearate, is a non-ionic emulsifier in the same family as polysorbate 60 and 80. It is used to stabilise fat dispersion in ice cream, cakes, whipped toppings and related products, often in combination with other polysorbates. EFSA's 2015 re-evaluation covers it under the group ADI of 25 mg/kg body weight per day for E432–E436, with high toddler exposure estimates close to that ADI. It is permitted in Australia/NZ and authorised in the EU for specified categories. In the US it is a direct food additive under 21 CFR 172.838. Goodnessly rates it Avoid.

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Read the FAQ →

What is polysorbate 65?

Polysorbate 65 is a polyoxyethylene sorbitan ester carrying three stearate (tristearate) chains rather than a single monostearate chain like polysorbate 60. EFSA groups it with the other food polysorbates for ADI purposes. On labels you may see "polysorbate 65", "polyoxyethylene (20) sorbitan tristearate", "436", "E436", or "emulsifier (436)".

What's it used for?

  • Emulsifier in ice cream and frozen desserts (often with polysorbate 80)
  • Cakes and cake mixes, alone or with polysorbate 60 / sorbitan monostearate
  • Whipped edible-oil toppings and cake icings/fillings
  • Other emulsified bakery and dessert systems where permitted

Where you'll find E436 on the shelf

Same neighbourhood as polysorbate 60/80 — frozen desserts, cake mixes and whipped toppings.

Ice cream & frozen desserts
Cakes & cake mixes
Whipped toppings
Cake icings & fillings
Baking fats / emulsifier blends
Other emulsified desserts

Is polysorbate 65 safe? What the research says

There is no separate modern EFSA ADI for E436 alone — it sits inside the 2015 polysorbates group opinion (ADI 25 mg/kg bw/day). FDA lists specific combination limits with polysorbate 60/80 for several dessert and bakery uses. Goodnessly rates it Avoid with the rest of the ethoxylated polysorbate set.

Region Status What this means
AU/NZ Australia & New Zealand (FSANZ) Permitted (polysorbates; often GMP) Listed as polysorbate 65 / polyoxyethylene (20) sorbitan tristearate (436) in Schedule 8 / Schedule 15. Permitted with other long-standing polysorbates (433/435/436) for many emulsifier uses under the Food Standards Code. Must be declared by name or number when used as a food additive.
EU European Union (EFSA) Authorised; group ADI 25 mg/kg bw/day (EFSA 2015) Authorised as E436 under Regulation (EC) No 1333/2008 for specified categories. Covered by EFSA's 2015 group ADI of 25 mg/kg bw/day for polysorbates E432–E436.
US United States (FDA) Direct food additive (21 CFR 172.838) Polysorbate 65 may be used under 21 CFR 172.838 in listed foods with product-specific limits (examples include frozen desserts with or without polysorbate 80; cakes and cake mixes; whipped edible oil toppings; cake icings and fillings). Federal authorisation remains in force as of this draft (September 2026).

Tristearate vs monostearate changes the emulsifier's technical profile, not the fact that it is an ethoxylated polysorbate inside EFSA's group ADI. Residual ethylene-oxide impurity control is a specification issue, not a diagnosis of disease from ordinary labelled uses.

📰 Recent developments Last checked September 2026
  • EFSA 2015 (E432–E436): E436 included in the group ADI of 25 mg/kg bw/day.
  • FDA 21 CFR 172.838: continues to authorise polysorbate 65 for specified dessert and bakery emulsifier uses.
  • Label tip: products may list more than one polysorbate — treat 432–436 as one Avoid family.

This section is checked periodically rather than continuously — if you're reading this well after the date above, it's worth confirming nothing has changed before citing it.

Who might want to limit or avoid it

  • People avoiding synthetic polysorbate emulsifiers
  • Anyone reducing ultra-processed ice cream and cake mixes
  • Shoppers applying the same rule to 436 as to 435 and 433

Goodnessly rates E436 Avoid. Polysorbate 65 remains permitted with the polysorbate group, but EFSA's group ADI exposure concerns and our preference against ethoxylated emulsifiers keep it in Avoid.

How to spot it on a label

Check frozen-dessert and bakery labels for:

  • Polysorbate 65
  • Polyoxyethylene (20) sorbitan tristearate
  • 436 or E436
  • Emulsifier (436)
  • Other polysorbates: 432, 433, 435

Frequently paired with polysorbate 80 in ice cream emulsifier systems.

Related additives

432 Polysorbate 20 433 Polysorbate 80 435 Polysorbate 60 471 Mono- and diglycerides

Frequently asked questions

What is Polysorbate 65 (E436) made from?

It is a synthetic emulsifier: a polyoxyethylene sorbitan tristearate produced with ethylene-oxide chemistry. It is not a whole-food ingredient.

Is polysorbate 65 only in ice cream?

Ice cream and frozen desserts are common, but FDA and EU permissions also cover cakes, toppings and icings. Always read the full emulsifier line.

Does a "65" mean it is worse than polysorbate 60?

The number is a traditional naming code, not a hazard score. EFSA puts E435 and E436 in the same group ADI. Goodnessly rates both Avoid.

Does Goodnessly rate E436 as safe, caution or avoid?

Goodnessly rates E436 (Polysorbate 65) as Avoid.

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