E479 (b) - Thermally Oxidized Soybean Oil With Mono- And Diglycerides Of Fatty Acids

Victoria Aly Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022
E479 (b) - Thermally Oxidized Soybean Oil With Mono- And Diglycerides Of Fatty Acids

CHAPTERS (Table Of Contents)



Characteristics: Thermally oxidized oils are stabilizers that preserve viscosity and improve the consistency of food products. The additive has a greasy or wax-like structure

Characteristic

Thermally oxidized oils are stabilizers that maintain viscosity and improve the consistency of food products. The additive has the structure of a greasy or wax-like substance with a yellow or brown color. In the presence of monoglycerides or glycerol during oxidation, the required thermally oxidized oil is obtained. Possible impurities: hydroxy acid, hydrogen peroxide, sulfites.

Use

Thermally oxidized oils are used to prevent foaming and crystallization of fats and oils. E 479 is used as an emulsifier for the production of emulsions, margarines, food waxes.

The additive is part of:
  • frying fat;
  • margarines;
  • oils and fats with a long shelf life.

Glycerol-derived artificial fats can serve as an alternative to animal fats. The supplement is considered a mixture of substances that have an identical structure to natural fats. It is often used in crackers, biscuits and rusks.

In sausage making, E 479 is used to prevent oxidation and to separate the minced meat and fat. Used to stabilize raw materials in powder form for the production of desserts, sauces, ice cream and sour cream.

Impact on humans

The permissible daily dose of the supplement is not more than 15 mg. In some countries it is banned for use in the food industry. Thermally oxidized oils are not allergens. They are not added to baby food. People with diseases of the gastrointestinal tract should be careful when consuming products containing the substance. 

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