Explore the role of E 479 in nutrition, its benefits, concerns, regulatory guidelines, and alternatives. Learn how this food additive impacts processed foods.
E 479, also known as thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids, is a food additive commonly used in the food industry. It serves multiple purposes in various food products, including texture enhancement, emulsification, and shelf-life extension.
E 479 plays a crucial role in improving the overall quality of processed foods. It helps in stabilizing emulsions, preventing oil separation, and enhancing the texture of products such as margarine, spreads, and baked goods.
Despite its benefits, there have been concerns raised about the safety of consuming products containing E 479. Some studies suggest that excessive consumption of E 479 may have negative health effects, including potential links to inflammation and oxidative stress.
In most countries, E 479 is approved for use in food products within specified limits set by regulatory authorities. It is essential for manufacturers to adhere to these guidelines to ensure the safety and quality of the products.
For individuals looking to avoid E 479 in their diet, there are alternative food additives and natural ingredients that can serve similar functions. These alternatives include lecithin, agar-agar, and guar gum.