E479b: Thermally Oxidised Soya Bean Oil with Mono- and Diglycerides
Main role: emulsifying
Also listed as: thermally oxidized soybean oil interacted with mono- and diglycerides
What is E479b (Thermally Oxidised Soya Bean Oil with Mono- and Diglycerides)?
E479b is a specified emulsifier preparation made by processing soya bean oil with mono- and diglycerides. Its long name describes a defined manufacturing route rather than a general category of cooking oil.
What does it do in food?
Its main role is emulsifying. Emulsifiers help ingredients mix or remain distributed. The recipe determines whether that means dispersing fat, improving dough handling, or controlling a coating. Their presence alone does not describe the food’s overall nutritional quality.
Food and formulation examples
- Specialized fat emulsions
- Frying-fat preparations where permitted
- Industrial food ingredient blends
These examples describe formulation roles, not a list of unrestricted legal uses. Availability and permitted applications differ by country and food category.
Label names and ingredient questions
Look for E479b, E 479b, or the ingredient name. Related names and label terms include thermally oxidized soybean oil interacted with mono- and diglycerides. A family code can cover more than one specified form; check the full declaration when the distinction matters.
The word soya identifies the starting oil. People managing soy allergy should follow the finished product's allergen declaration and obtain manufacturer advice when ingredient details are unclear.
Is E479b safe?
There is no meaningful personal risk estimate from an E number alone. Food-grade specifications, allowed uses, amount consumed, and individual circumstances all matter. The authorization record below gives the legal scope; it is not a claim that every possible use is appropriate.
A label identifies the ingredient but usually not its concentration. Calculating daily intake requires the amount in the food and the quantities eaten.
Authorization and conditions of use
The Great Britain food additive register lists E479b as Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids. This is an entry subject to its stated conditions, not unrestricted permission for every food. The record links to the applicable authorization terms. For an EU product, use the European Commission food additive database to check the relevant food category and limits. Other countries may use different names or rules.