E479B — Thermally Oxidised Soya Bean Oil Interacted with Mono- and Diglycerides of Fatty Acids
E479b is a food additive primarily used as an emulsifier. It is synthesized by thermally oxidizing soya bean oil and then interacting it with mono- and diglycerides of fatty acids, resulting in a compound that enhances the blending of oil and water phases in food products.
Danger Level: 0 — Safe
Purpose in Products
E479b serves several functions in food products:
- Emulsifier: Facilitates the uniform mixing of oil and water components, ensuring consistent texture in products like salad dressings, mayonnaise, and sauces.
- Stabilizer: Maintains the consistency and texture of emulsions, preventing separation and enhancing product stability.
- Anti-Splashing Agent: Reduces splattering during frying, improving safety and cleanliness in food preparation.
Health Considerations
The European Food Safety Authority (EFSA) has evaluated the safety of E479b and concluded that, based on the available data, the use of this additive does not pose a safety concern for consumers.
Impact on Children
E479b is considered safe for children when consumed in typical dietary amounts.
Impact on Taste
E479b is tasteless and odorless, making it an ideal ingredient for various food products without altering their flavor profiles.
Compatibility with Other Additives
E479b is compatible with various other food additives, including sugars and other hydrocolloids. Its water-binding properties make it suitable for use in products requiring moisture retention.
Natural Occurrence
E479b is a synthetic compound and does not occur naturally.
Alternatives and Substitutes
For those seeking alternatives to E479b, options include:
- Lecithin (E322): A natural emulsifier derived from soybeans or egg yolks.
- Mono- and Diglycerides of Fatty Acids (E471): Commonly used emulsifiers in various food products.
Regulation
E479b is approved for use as a food additive in many countries, including the European Union, where it is designated as E479b. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated its safety and concluded that it poses no health concerns when used within established limits.
Conclusion
Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E479b) is a versatile and safe food additive used primarily as an emulsifier and anti-splashing agent. Its unique properties make it valuable in various food products, enhancing texture and stability. While generally safe, individuals with specific sensitivities should exercise caution.