Learn about the role of E 479 in nutrition, its benefits, concerns, where to find it, and alternatives. Stay informed about this food additive.
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 purposes in enhancing the texture, taste, and shelf life of processed foods.
E 479 acts as an emulsifier and stabilizer in food products, preventing ingredients from separating and maintaining a consistent texture. It also helps improve the overall mouthfeel and creaminess of certain products.
While E 479 is considered safe for consumption by regulatory authorities such as the FDA and EFSA, some studies suggest that excessive consumption of certain emulsifiers, including E 479, may have negative effects on gut health and overall well-being. It's essential to consume processed foods containing E 479 in moderation.
You can find E 479 in a variety of processed foods such as baked goods, dairy products, sauces, and spreads. Always check the ingredient list on food labels to identify if a product contains E 479.
If you prefer to avoid food additives like E 479, consider opting for whole, unprocessed foods and cooking from scratch. This way, you have more control over the ingredients you consume and can minimize your intake of additives.