Bread Improver Food Grade Tween 60 For Sale

 

Tween 60 is manufactured from sorbitol and stearic acid and offers excellent emulsifying and stabilizing performance in flour-based systems. As a bread improver emulsifier, it interacts with starch, gluten proteins, and fats during mixing and baking, helping optimize dough structure and final bread quality.

 

Food Grade Polysorbate 60 disperses easily in dough systems and remains stable under baking temperatures. It is commonly used in combination with enzymes, DATEM, SSL, or distilled monoglycerides to build balanced and effective bread improver solutions.

 

 

CHEMICAL/PHYSICAL SPECIFICATIONS
Acid value	≤2.0	mg KOH/g
Saponification value	45-55	mg KOH/g
Hydroxyl value	81-96	mg KOH/g
Water	≤2.0	w/%

 

HEAVY METAL SPECIFICATIONS
Arsenic Lead Mercury Cadmium Heavy Metal as Pb	≤ 3 ≤ 2 ≤ 1 ≤ 1 ≤ 10	mg/kg mg/kg mg/kg mg/kg mg/kg

 

 

Improves dough strength and mixing tolerance

Enhances crumb softness and uniform cell structure

Supports moisture retention and freshness

Reduces staling in packaged bread

Works well with other bakery emulsifiers and enzymes

Suitable for continuous and automated baking lines

 

 

White Bread and Sandwich Bread

In white bread and sandwich bread production, Tween 60 bread improver helps stabilize the dough during mixing and fermentation. It promotes even gas retention, resulting in consistent loaf volume and a fine, soft crumb. Polysorbate 60 also helps slow crumb firming after baking, improving shelf life for packaged bread.

 

Sweet Bread, Buns, and Rolls

For sweet breads and enriched doughs containing sugar, fat, or milk powder, Food Grade Tween 60 emulsifier improves dough handling and reduces stickiness. It enhances crumb tenderness and moisture retention, helping buns and rolls maintain softness throughout storage and distribution.

 

        

 

Toast Bread and Sliced Bread

In toast and sliced bread applications, Polysorbate 60 supports uniform crumb structure and better sliceability. As part of a bread improver system, Tween 60 helps maintain softness and elasticity, reducing breakage during slicing and packaging.

 

Frozen Dough Applications

Tween 60 is widely used in frozen dough bread improver formulations. It helps protect dough structure during freezing and thawing, minimizing volume loss and texture defects after baking. This makes Polysorbate 60 suitable for frozen bakery products and par-baked bread.

 

Packaged and Long Shelf-Life Bread

For packaged bakery products requiring extended shelf life, Tween 60 food-grade emulsifier helps control moisture migration and starch retrogradation. This delays bread staling and keeps the crumb softer for longer periods, supporting longer transportation and storage cycles.

 

 

Our common package is 25kg/bag/carton/drum with the powder, and 200kg/drum or 1000kgs/IBC Drum with the liquid. Special package according to the requirements of our customers.

 

 

Kosher/Halal/ISO9001/ISO22000/RSPOCerificated

No MOQ, More Opportunities

Customized Products

Mixed Shipment

 

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