Explore the role of E 479 in nutrition, its benefits, regulations, common foods containing it, and alternatives. Learn more about this food additive and its impact on health.
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 functions in food products, especially in the context of nutrition and health.
E 479 can act as an emulsifier, helping to blend ingredients together that would not normally mix. This can improve the texture and consistency of food products, making them more appealing to consumers.
Before being approved for use in food products, additives like E 479 undergo rigorous testing to ensure they are safe for consumption. Regulatory bodies set limits on the amount of E 479 that can be used in various foods to protect consumer health.
E 479 can be found in a variety of processed foods such as baked goods, margarine, and confectionery items. It is often used to improve the texture and shelf-life of these products.
For individuals looking to avoid additives like E 479 in their diet, there are natural alternatives available. Choosing whole, unprocessed foods and reading ingredient labels carefully can help reduce exposure to food additives.