Pale yellow to light brown with a waxy or solid consistency.

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The function(s) performed by the food additive when used in cooking.

  • Emulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water

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Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Country Status Matched Term
United States
Matching Terms Not Found
European Union
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Australia and New Zealand
Not Permitted
Philippines
Not Permitted
Austria
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Belgium
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Bulgaria
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Cyprus
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Czech Republic
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Denmark
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Estonia
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Finland
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
France
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Germany
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Greece
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Hungary
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Ireland
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Italy
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Latvia
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Lithuania
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Luxembourg
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Malta
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Netherlands
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Poland
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Portugal
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Romania
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Slovakia
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Slovenia
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Spain
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Sweden
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
United Kingdom
Approved Thermally oxidised soya bean oil interacted with mono­ and diglycerides of fatty acids
Australia
Not Permitted
New Zealand
Not Permitted

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Halal - maybe

E479 - Thermally oxidized soya bean oil interacted with monoand diglycerides of fatty acids: If mono & diglyceride from soy fat then it is Halal otherwise not. If a claim "Suitable for Vegetarian" on the food package containing E479b, it means the mono & diglycerides are obtained from vegetable fat.

Muslim Consumer Group

Contains soybeans - yes

E479 - Thermally oxidized soya bean oil interacted with monoand diglycerides of fatty acids: Likely GM soy. Thermally oxidized soy bean oil interacted with mono- and diglycerides of fatty acids, but also fats of animal origin may be used. The product generally is a mixture of different components.

MBM Foods

TOSOM
Oxidized soya bean oil interacted with mono- and diglycerides of fatty acids

Collection of sources used to create this food additive summary.

Source
Codex Alimentarius
Food Standards Australia New Zealand
JECFA (Joint FAO/WHO Expert Committee on Food Additives)
UK Food Guide
UK Food Standards Agency
U.S. Food and Drug Administration

Lists the U.S. CAS (Chemical Abstracts Service) registry number and EINECS (European INventory of Existing Commercial chemical Substances) numbers when known.

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