Thermally Oxidized Soya Bean Oil Interacted with Mono- and Diglycerides of Fatty Acids (E479b)

Purpose and Function

Thermally oxidized soya bean oil is used primarily as an emulsifier in food applications:

• Emulsifier: It stabilizes emulsions in food products, preventing separation and ensuring a consistent texture in sauces and dressings.
• Thickening Agent: This additive can enhance the thickness of food products, improving mouthfeel and overall sensory experience.
• Flavor Retention: It may also contribute to flavor retention in beverages and sauces, enhancing the overall sensory experience.
• Improves Shelf Life: By stabilizing emulsions, it helps enhance the shelf life of food products, preventing spoilage.

Potential Risks and Side Effects

Thermally oxidized soya bean oil is generally regarded as safe for consumption. However, some considerations include:

• Gastrointestinal Issues: Excessive intake may lead to gastrointestinal discomfort, including bloating or gas, particularly for those sensitive to emulsifiers.
• Allergic Reactions: Rarely, individuals may experience allergic reactions to thermally oxidized soya bean oil, particularly those sensitive to soy.
• Contaminants: Sourcing from reputable suppliers is essential to minimize the risk of contaminants in food formulations.