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Is Polysorbate 60 Gluten Free

04/07/2016 admin

The Polysorbate 60 (Tween-60, TW 60) is a multi-functional ionic hydrophilic surfactant often blended with Sorbitans such as SP20, SP60 or SP80 and SP80K non-ionic lipophilic surfactants to achieve optimal HLB values.

In general Polysorbates or Tweens are ionic hydrophilic surfactants used as emulsifying agents in the preparation of vaccines, creams and ointments for pharmaceutical and cosmetics and in food products.

 

What Is Gluten

Gluten is a protein composite found in wheat and related grains, including barley, rye, and wheat. Gluten gives elasticity to dough, helping it rise and keeps its shape and often gives the final product a chewy texture. Gluten can be found in many types of foods, even ones that would not be expected.

 

Is Polysorbate 60 Gluten Free?

Yes, Polysorbate 60 is gluten free.

 

How Is Polysorbate 60 Used in Gluten Free Food?

Silicon Dioxide is widely used in dessert and baked foods.

 

Why Choose Gluten Free Food?

For those who are suffering by celiac disease, gluten can cause big trouble, not even in small amounts. 50 milligrams of the protein is enough to cause trouble. In people with celiac disease, gluten in the bloodstream triggers an immune response that damages the lining of the small intestine. This will interfere with the absorption of nutrients from food, cause problems like osteoporosis, infertility, nerve damage, and seizures.

Even those who are not with celiac disease may have a similar trouble which is called gluten sensitivity or non-celiac gluten sensitivity. It can generate symptoms similar to celiac disease but without the intestinal damage.

 

Which Foods Are Naturally Gluten Free?

There are some naturally gluten-free food groups, including fruits, vegetables, meat and poultry, fish and seafood, dairy, beans, legumes, and nuts. Besides, there are some kinds of grains and other starch-containing foods are naturally gluten-free: rice, cassava, corn (maize), soy, potato, tapioca, beans, sorghum, quinoa, millet, buckwheat groats (also known as kasha), arrowroot, amaranth, teff, flax, chia, yucca, gluten-free oats, and nut flours.

 

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