E479B · Thermally oxidized soybean oil with fatty acid glycerides
We haven’t recorded a regulator assessment for Thermally oxidized soybean oil with fatty acid glycerides yet. The information below comes from our ingredient database; a verdict will appear here once EFSA, FDA or WHO positions are added.
What is E479B?
Thermally oxidized soybean oil interacted with mono- and diglycerides of fatty acids is an emulsifier produced by heat-treating soybean oil in the presence of these glycerides. It is used mainly in frying oils and shortenings to improve their stability and performance during deep-frying, particularly in commercial and industrial food service. It is derived from soybean oil, a plant source. It is considered safe for food use within regulatory limits, though it is less commonly used than other E47x emulsifiers.
Also appears on labels as: Thermally oxidized soybean oil with fatty acid glycerides, Thermally oxidised soybean oil with fatty acid glycerides, Thermally oxidized soy oil with fatty acid glycerides, Thermally oxidised soy oil with fatty acid glycerides, Oxidized soybean oil with fatty acid glycerides, Oxidised soybean oil with fatty acid glycerides, Oxidized soy oil with fatty acid glycerides, Oxidised soy oil with fatty acid glycerides, Soybean oil, thermally oxidized with fatty acid glycerides, Soybean oil thermally oxidized glycerides, Thermally oxidized soybean oil glycerides, Oxidized soybean oil glycerides.
What the evidence says
- Made from soybean oil, so cross-reactivity is theoretically possible for those with soy allergies, though refined oils and their derivatives typically contain minimal residual protein.
- Generally recognized as safe at typical food use levels.
Research behind the verdict
- Re‐evaluation of oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids (E 479b) as a food additive — EFSA Panel on Food Additives and Flavourings (FAF), EFSA Journal (2018). The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re-evaluating the safety of oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids (E 479b) as a food additive. The Panel concluded that based on the available data, there is no safety concern for the general population when this substance is used as a food additive at the reported uses and concentrations.[safe]
Frequently asked questions
Is E479B safe?
Our overall verdict for E479B (Thermally oxidized soybean oil with fatty acid glycerides) is “Not yet rated”, based on the most cautious of the major regulators’ positions — no regulator assessment is recorded in our database yet.
Is E479B vegan, halal or gluten-free?
According to our ingredient data for Thermally oxidized soybean oil with fatty acid glycerides — vegan: yes, vegetarian: yes, halal: yes, kosher: yes, gluten-free: yes, dairy-free: yes. Manufacturing sources can vary between products; check the label if it matters to you.
What is E479B and why is it used?
Thermally oxidized soybean oil interacted with mono- and diglycerides of fatty acids is an emulsifier produced by heat-treating soybean oil in the presence of these glycerides. It is used mainly in frying oils and shortenings to improve their stability and performance during deep-frying, particularly in commercial and industrial food service. It is derived from soybean oil, a plant source. It is considered safe for food use within regulatory limits, though it is less commonly used than other E47x emulsifiers.
Does E479B contain allergens?
Yes — known allergens associated with Thermally oxidized soybean oil with fatty acid glycerides: soy.
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This page summarises publicly available regulatory assessments and research. It is general information, not medical advice. Sources: EFSA, FDA, WHO and the studies linked above.