Emulsifiers
Polysorbate 60
Definition
What it is
Synthetic emulsifier: polysorbates and carboxymethylcellulose were shown in a landmark 2015 Nature study to disrupt gut microbiome composition, thin the intestinal mucus layer, and promote colitis and metabolic syndrome in mice.
On the label
How it appears on labels
- polysorbate 60
Regulation
Regulatory status
No bans or restrictions are recorded for this ingredient in the jurisdictions clearlabel tracks (US, EU, UK, Canada, Japan, Australia/NZ, Brazil).
Explainer
In plain language
Polysorbate 60 is a synthetic emulsifier used to keep oil and water blended and textures stable. It shows up in whipped toppings, baked goods, and creamers, where it helps with volume, smoothness, and shelf life. It is made by combining a sugar-alcohol derivative with fatty acids and ethylene oxide.
Assessment
Why it is flagged
A 2015 study in Nature, led by Chassaing and colleagues, reported that dietary emulsifiers including polysorbate 80 and carboxymethylcellulose changed the gut microbiome, thinned the intestinal mucus layer, and promoted inflammation and metabolic syndrome in mice. Polysorbate 60 is in the same emulsifier family, though the headline animal research centered on polysorbate 80. The study used specific doses in mice, and human evidence remains limited, so this points to an open question rather than established harm in people. Regulators in the US and EU continue to permit it. Clear Label flags it at high severity because emulsifiers and gut health are under active study, and some people with digestive sensitivity choose to track it in their own logs.
In the aisle
Where it commonly shows up
- Whipped and dessert toppings
- Cake mixes, icings, and baked goods
- Some coffee creamers
- Some ice creams and frozen desserts
- Some sauces and spreads
Practical
Reading the label
Polysorbate 60 is declared by name on US ingredient lists and is used in small amounts, so it usually appears toward the end of the list. It is common in shelf-stable whipped toppings and boxed baking mixes.
Alternatives
If you want to avoid it
Some people who limit synthetic emulsifiers choose whipped cream or toppings made with just cream, or baked goods with shorter ingredient lists. Comparing labels on similar products often turns up a version without added polysorbates.
FAQ
Common questions
Is polysorbate 60 safe to eat?
Regulators in the US and EU permit it as a food additive within set limits. The gut research in mice has raised questions, but it has not led regulators to restrict it.
Why is it flagged if the study used polysorbate 80?
Polysorbate 60 belongs to the same emulsifier family as polysorbate 80, so it is grouped with the research. Most of the widely cited animal work focused on polysorbate 80 specifically.
Can I test whether it bothers me?
Yes. Some people with sensitive digestion log products with polysorbates against how they feel to spot patterns. That is exactly the kind of personal correlation Clear Label is built to help you check.
Citations
Sources
Citation
Primary reference
About this page: the definition, label names, severity, and regulatory chips come from the clearlabel ingredient taxonomy, the same data the scanner uses to score products. Research summaries describe associations reported in published studies, not diagnoses; individual responses vary. Scan any product with clearlabel to see which of its ingredients carry flags.