E479b stands for thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids. Appendix 1 of Circular 24/2019/TT-BYT lists these functions: emulsifier.
Did you know? In the specification EFSA cites, E 479b is made from 10% thermally oxidised soya bean oil (refined soya bean oil oxidised with air at 190–200°C) and 90% mono- and diglycerides of food fatty acids, reacted under vacuum at 130°C.
Wheat flour, vegetable oil, salt, sugar, emulsifier (479b), dried onion and garlic, pepper, natural colour (160a).
E479b stands for thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids. Appendix 1 of Circular 24/2019/TT-BYT lists these functions: emulsifier.
In 2018 EFSA concluded that the available data were insufficient to support the earlier ADI (SCF 25 mg/kg, JECFA 30 mg/kg body weight per day). Because E 479b is authorised in only one food category and its reported use is limited, EFSA considered its use to be of no safety concern.
Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food, has the entry INS 479 (thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids).
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