Explore the role of E 479 in nutrition, its functions, health implications, usage in recipes, regulatory approval, and more. Learn how this food additive impacts the food industry.
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.
E 479 acts as an emulsifier and stabilizer in food products. It helps maintain the texture and consistency of various food items, such as baked goods, dairy products, and sauces.
While E 479 is generally considered safe for consumption by regulatory authorities, some studies suggest that excessive intake of emulsifiers may have negative effects on gut health. It's essential to consume E 479 in moderation as part of a balanced diet.
Many recipes in the food industry utilize E 479 to improve the overall quality of the final product. It can be found in items like margarine, ice cream, and salad dressings, enhancing their taste and texture.
Before being used in food products, E 479 undergoes rigorous testing and evaluation to ensure its safety for consumption. Regulatory bodies like the FDA and EFSA set limits on the amount of E 479 that can be used in various food items.
Overall, E 479 plays a crucial role in the food industry, providing emulsification and stabilization properties to a wide range of products. When consumed in moderation, it can be a safe and effective additive in enhancing the sensory experience of food items.