E479b THERMAL OXIDIZED SOYBEAN OIL WITH MONO AND DIGLYCERIDES OF FATTY ACIDS
It is produced synthetically through a chemical reaction between thermo-oxidized soybean oil and the mono and diglycerides of fatty acids.
These compounds can be contained in packaged bakery products, emulsifying fat for roasts, mixtures for fries oils, etc.
At the moment there are no known negative side effects for human health.
Dose ADI: 25 mg per kg of body weight.
| E400 | E401-E404 | E405 | E406 | E407 | E407a | E408 | E410 |
| E412 | E413 | E414 | E415 | E416 | E417 | E418 | E420 |
| E421 | E422 | E425 | E430 | E431 | E432 | E433-E436 | E440a |
| E440b | E441 | E442 | E444 | E445 | E450 | E452 | E460 |
| E461 | E463 | E470 | E471 | E472 | E473 | E474 | E475 |
| E476 | E477 | E478 | E479b | E481 | E482 | E483 | E491-E493 |
| E494 | E495 | E496 | |||||
