Learn about the role of E 479 in nutrition, its benefits, concerns, regulations, and how to identify it in food labels.
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, including emulsification, stabilization, and texture improvement.
E 479 can enhance the mouthfeel and appearance of food products. It helps in maintaining the desired consistency and prevents ingredients from separating. Additionally, E 479 can extend the shelf life of certain food items by improving their stability.
Despite its benefits, there are concerns surrounding the consumption of E 479. Some studies suggest that excessive intake of this additive may have negative health effects. It is essential to consume E 479 in moderation and be aware of its presence in processed foods.
The use of E 479 is regulated by food authorities to ensure its safety for consumption. There are specific limits on the amount of E 479 that can be added to different food products. It is important for manufacturers to adhere to these regulations to maintain food safety standards.
When looking at food labels, E 479 may be listed as 'Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids.' Consumers should be vigilant and aware of this additive in various processed foods.