Thermo-oxidised soya bean oil with mono- and diglycerides

Thermo-oxidised soya bean oil with mono- and diglycerides of fatty acids (E479b) is produced by heating soybean oil in the presence of mono- and diglycerides under controlled conditions. It functions as an emulsifier and release agent in certain fat-based food products and is permitted in the EU at low use levels for specific food applications.

JECFA's ADI is 25 mg per kilogram body weight per day, evaluated in 1974. The compound is metabolised through standard lipid metabolism pathways. Comprehensive safety testing has not identified adverse effects at typical dietary exposures from food additive use.

E479b is approved in the EU at restricted levels and in some other markets. Its use is specialised and it is not commonly encountered in everyday consumer food products. For the general population there are no known health concerns at regulated use levels. Consumers with confirmed soy allergies should note its soybean oil origin, though the extensive processing typically removes or deactivates allergenic soy proteins.