E479b THERMAL OXIDATED SOY OIL WITH MONO- AND DIGLYCERIDES OF FATTY ACIDS

It is produced synthetically through a chemical reaction between thermo-oxidized soybean oil and mono- and diglycerides of fatty acids.
These compounds can be contained within packaged baked goods, emulsifying fats for roasting, frying oil blends, etc.
At the moment there are no known negative side effects on human health.

ADI dose: 25 mg per kg of body weight.