Learn about the food additive E 479, its functions, health concerns, food sources, and alternatives in nutrition.
E 479 is a food additive that is commonly used in various processed foods. It is also known as thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids. This additive serves multiple purposes in the food industry.
E 479 is primarily used as an emulsifier and stabilizer in food products. It helps in improving the texture and consistency of foods, especially in products like margarine, spreads, and baked goods.
While E 479 is considered safe for consumption by regulatory authorities, some individuals may be sensitive to this additive. It is essential to be aware of any adverse reactions and consult a healthcare professional if needed.
Products that may contain E 479 include margarine, chocolate, bakery items, and processed foods. Reading food labels can help identify the presence of this additive in various products.
For individuals looking to avoid E 479 in their diet, opting for whole foods and homemade meals can be a good alternative. Using natural emulsifiers like egg yolks or lecithin can help achieve similar results in recipes.