Learn about the role of E 479 in nutrition, its health implications, and alternatives to consider. Stay informed about this common food additive.
When it comes to understanding food additives, E numbers can be quite confusing. E 479 is one such additive that is commonly used in the food industry. Let's delve deeper into what E 479 is and its implications on nutrition.
E 479 is also known as Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids. It is commonly used as an emulsifier in various food products.
As an emulsifier, E 479 helps in stabilizing emulsions and preventing separation of ingredients in food products. It is often used in baked goods, margarine, and spreads.
While E 479 is considered safe for consumption by regulatory authorities, some studies have raised concerns about its potential effects on health. It is important to consume E 479 in moderation and be aware of any sensitivities or allergies.
If you prefer to avoid E 479 in your diet, there are natural alternatives available such as lecithin or other plant-based emulsifiers. Be sure to check food labels carefully when shopping.
In conclusion, E 479 is a common food additive that serves as an emulsifier in various products. While it is generally considered safe, it is essential to be mindful of your intake and opt for natural alternatives when possible.