Explore the role of E 479 in nutrition, its benefits, common foods containing it, health concerns, and alternatives. Learn more about this food additive here.
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 various purposes in food products, especially in the context of nutrition and health.
E 479 acts as an emulsifier, helping to blend ingredients together and create a smooth texture in various food products. It also contributes to the stability and shelf life of products, ensuring they remain fresh for longer periods.
Many processed foods contain E 479 as an additive, including baked goods, margarine, spreads, and confectionery items. It is important to check food labels if you are looking to avoid this additive in your diet.
While E 479 is considered safe for consumption by regulatory authorities, some individuals may have sensitivities or allergies to this additive. It is always recommended to consult with a healthcare provider if you have concerns about including E 479 in your diet.
If you prefer to avoid E 479 in your food choices, there are natural alternatives available that can serve similar functions in recipes. Ingredients like lecithin, agar-agar, or guar gum can be used as emulsifiers and stabilizers in cooking and baking.