Learn about E 479, a food additive used in the food industry as an emulsifier. Discover its benefits, common foods containing E 479, health concerns, and alternatives.
E 479 is a food additive that is commonly used in the food industry. It is also known as thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids. This additive is used as an emulsifier in various food products to improve texture and shelf life.
E 479 can help improve the texture of food products by enhancing their stability and consistency. It also helps extend the shelf life of products by preventing separation of ingredients and maintaining a uniform appearance.
Some common foods that may contain E 479 include margarine, baked goods, confectionery items, and processed meats. It is important to check the ingredient list on food labels if you want to avoid this additive.
While E 479 is considered safe for consumption by regulatory authorities, some people may be sensitive to food additives and experience adverse reactions. It is always recommended to consume processed foods in moderation and opt for whole, unprocessed foods whenever possible.
If you prefer to avoid food additives like E 479, you can look for natural alternatives or choose organic products that do not contain synthetic emulsifiers. Using ingredients like eggs, lecithin, or agar-agar can also help achieve similar emulsifying effects in recipes.