E 479b - Thermally oxidized soya bean oil interacted with mono and diglycerides of fatty acids

Characteristics

Additive NameThermally oxidized soya bean oil interacted with mono and diglycerides of fatty acids

E No.E 479b

TypeIndividual Substance

In plain language

A synthetic emulsifier made by heating soybean oil with mono- and diglycerides. It helps fats and water mix smoothly, preventing separation in spreads and fat-based emulsions. Used in a narrow range of products — mainly fat spreads and liquid emulsions. EFSA has reviewed it and considers it safe at current permitted levels, though it is one of the more chemically processed emulsifiers on the market.

Conditions of Use

This additive is authorised to be used in the following 1 food category:

2.2.2Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions

Maximum Level = 5000 mg/kg

only fat emulsions for frying purposes

Source

View original entry in the official database →

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