E479b / Thickeners, stabilisers & emulsifiers
Thermally oxidized soybean oil with fatty acid glycerides
Safety in brief
Safe
Recorded EatMatrix rating, not a new clinical review. The amount, your sensitivities and country rules still matter.
- Watch for
- Recorded allergens: soy.
- Our advice
- Read the whole food label and consider how often you eat the product. A name or E number does not tell you the amount, and an ingredient rating cannot assess the entire food.
What it is
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.
Dietary information
- Vegan
- Yes
- Halal
- Yes
- Gluten-free
- Yes
- Allergens
- soy
Recorded ingredient information. Check the product label or certification: sources, other ingredients and cross-contact can vary.
Research & body effects
Health notes from our ingredient record
- 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.
Other references from our ingredient record
These links come from the original ingredient record. They are separate from the source reviews above and have not all been checked for the exact ingredient, amount consumed or claim. Dates are shown newest first.
- 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, EFSA Journal (2018). Official EFSA scientific opinion (bibliographic reference, imported 2026-10-13). It covers the additive as a group assessment and is not an individual human study; read the opinion for its findings.
- 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]
Country rules
Country checks for E479B
Permission depends on the market, type of food, amount and conditions. A scientific opinion or an E-number alone does not establish a legal use. These checks are separate from the stored EatMatrix rating.
Compare all eight markets and their sources
| Market | What is checked |
|---|---|
| European Union | Regulation (EC) 1333/2008, Annex II Part B, version , contains the exact code E479B: Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids. Listing alone does not allow every food use. Part E food categories, limits, specifications and applicable later acts still need a product-specific check. Source read: . |
| Great Britain | The FSA register record for E479B (Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids) lists “Authorised” in England, Scotland and Wales. Register updated: 01 April 2025; record checked: . Food-specific conditions and specifications still need a separate legal check. |
| United States | Complete current-use review pending. Any scoped provision in the label guide above applies only to the stated use. FDA explains the applicable food-additive and GRAS framework. |
| Northern Ireland | Review pending. Check the applicable EU rules and territory arrangements; the GB register alone does not establish this status. FSA guidance is a starting source, not a verified permission for this entry. |
| Canada | No exact named entry located in the reviewed additive lists No exact named food-additive entry was located in the 15 current lists for Thermally Oxidized Soybean Oil with Fatty Acid Glycerides. Oxystearin is a different named preparation. EatMatrix reading: Do not claim a permitted additive use from this review. Exact preparation, intended use and any applicable separate legal provision need confirmation; this table result is not a toxicology verdict or proof of a universal ban. Name and category review: . This describes the legal source check, not a finding that the ingredient is safe, unsafe or untested. Sources and names checkedNames checked: Thermally oxidized soybean oil with fatty acid glycerides; Thermally Oxidized Soybean Oil with Fatty Acid Glycerides. All 15 Health Canada permitted-additive lists were checked by exact name, with the reviewed alternatives above. E-numbers alone are not Canadian ingredient names. The Justice Canada consolidation read was current to 21 September 2026. A complete product decision also requires its composition, specifications, intended food and use, quantities, applicable separate provisions and any later changes. |
| Australia | Review pending. Food Standards Code permissions and conditions need an additive-specific check. FSANZ food-additive rules is a starting source, not a verified permission for this entry. |
| New Zealand | Review pending. Food Standards Code permissions and conditions need an additive-specific check. FSANZ food-additive rules is a starting source, not a verified permission for this entry. |
| Japan | Review pending. The relevant list, identity and use standards need an additive-specific check. CAA food-additive lists is a starting source, not a verified permission for this entry. |
Sources & review status
Check what each source covers: an authority’s conclusion, a research finding and a country’s legal permission answer different questions.
What this guide covers
- Official assessment sources
- Commission-listed EFSA references for E479B. Bibliographic identity checked; latest findings and current use rules need separate review.
- Original ingredient record
- 2 research links; newest recorded date: . Sources added separately to this guide are not included in this count.
This guide brings together our ingredient record and the dated sources shown here. Missing information describes a gap in this guide; it does not mean an ingredient is untested, safe or harmful. This is not a complete review of every study, preparation or current country rule. The amount in a product and how it is used still matter.
How to read the ratings, research and country checksAgency labels recorded by EatMatrix
These are imported database classifications, not verified current statements from each authority. Use the dated official sources below for their actual scope and conclusions.
| Authority | Database label |
|---|---|
| WHO | Safe |
| EFSA | Safe |
| UK FSA | Safe |
Official assessment sources for E479B
The European Commission’s re-evaluation table lists official EFSA documents for this additive. Their identifiers and subjects were checked against publisher bibliographic records. A missing research link in the EatMatrix database does not mean the additive has never been assessed.
Name in the Commission table: Thermally oxidized soya bean oil interacted with mono and diglycerides of fatty acids.
- Re‐evaluation of oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids (E 479b) as a food additive
EFSA scientific opinion. Published: .
These are assessment references, including historical or group assessments. They do not establish the latest scientific conclusion, a human health benefit or risk, or current permission to use the additive in a particular food. Later assessments, corrections and food-use conditions need separate review. The recorded EatMatrix rating above is unchanged.
European Commission re-evaluation table, status as of . EatMatrix checked this bibliography on .
Database updated: . What does an E number mean on a food label?
Common questions
Frequently asked questions
What is EatMatrix's recorded rating for E479B?
The recorded EatMatrix rating for E479B (Thermally oxidized soybean oil with fatty acid glycerides) is “Safe”. It is calculated from labels stored in our ingredient database. These labels are not verified current regulator decisions or country permissions. A database update date is not a scientific review date.
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 shows information and classifications recorded in our ingredient database. Current scientific and market-specific verification remains pending as described above. It is general information, not medical advice.