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