E479b – Emulsifier Thermally Oxidised Soya Bean Oil
E479b is an approved food additive (thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids) used as an emulsifier in high-fat and deep-frying food applications.
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E479b is an approved food additive (thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids) used as an emulsifier in high-fat and deep-frying food applications.
What is E479b?
E479b refers to thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids. It is an approved food emulsifier listed under E-number 479b in the European Union. The substance is produced from soya bean oil through controlled thermal oxidation at high temperatures, followed by esterification with mono- and diglycerides of edible fatty acids.
Production and Chemical Properties
During production, soya bean oil is oxidised by exposure to atmospheric oxygen at elevated temperatures. This process generates polar compounds, which are then esterified with mono- and diglycerides of fatty acids. The resulting product is a viscous, oil-like substance with emulsifying properties. Its molecular structure contains both hydrophilic and lipophilic segments, enabling it to bind water and fat together effectively.
Uses in Food
E479b is primarily used as an emulsifier and anti-foaming agent in food products that are processed at very high temperatures. Typical applications include:
- Fats and oils used for frying and deep-frying (e.g., frying fats)
- Emulsified fat products for bakery goods and snacks
- Industrially produced edible fats
Due to its high thermal stability, E479b is particularly suitable for high-temperature applications where conventional emulsifiers would break down. It prevents foaming and spattering of fats during heating and improves the stability of oil-in-water emulsions.
Safety and Regulatory Status
E479b is authorised in the European Union under Regulation (EC) No 1333/2008 on food additives. The European Food Safety Authority (EFSA) has evaluated this substance. Since E479b is derived from soya bean oil, individuals with a soya allergy could theoretically react, although the allergenic potential is considered low given the degree of processing. Nevertheless, individuals with a known soya allergy should carefully check the ingredient lists of food products.
Labelling Requirements
Foods containing E479b must declare this additive in the ingredient list, either under the designation E479b or under the functional class name emulsifier followed by the E-number. Specific allergen labelling for soya is required when detectable levels of soya protein are present.
References
- European Commission: Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Official Journal of the European Union, 2008.
- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS): Re-evaluation of thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive. EFSA Journal, 2018.
- Belitz, H.-D.; Grosch, W.; Schieberle, P.: Food Chemistry. 4th revised and extended edition. Springer, Berlin, 2009.
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Related search terms: E479b + E 479b