Thermally oxidized soya bean oil interacted with mono and diglycerides of fatty acids
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0.00
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Description
The food additive E479B, called thermally oxidized soya bean oil interacted with mono and diglycerides of fatty acids, is a complex emulsifier obtained from soya bean oil subjected to a controlled thermal oxidation process and subsequent reaction with mono and diglycerides of fatty acids.
Industrially, soya bean oil is heated to high temperatures (around 200-300 °C) in the presence of oxygen, generating polar and polymeric compounds. It is then reacted with mono and diglycerides to stabilize the mixture. This process produces a waxy or semi-solid substance with emulsifying and stabilizing properties. Its main function is to improve texture, prevent phase separation, and extend the shelf life of baked goods, margarines, creams, and sauces.
Historically, it was authorized in the European Union in the 1970s, but its safety has been re-evaluated several times. EFSA (European Food Safety Authority) established an Acceptable Daily Intake (ADI) of 30 mg/kg body weight in 2008, based on subchronic toxicity studies in rats. However, in 2018 EFSA concluded that the ADI could not be maintained due to lack of adequate data on genotoxicity and carcinogenicity, and recommended restricting its use. WHO, through JECFA, has also evaluated this additive, establishing an ADI of 30 mg/kg in 1974, but without recent re-evaluations.
Currently, E479B is authorized in the EU with maximum limits in certain foods, but its use is declining due to safety concerns. On labeling, it must appear as "thermally oxidized soya bean oil with mono and diglycerides of fatty acids" or its E number. The overall safety assessment is controversial: while some studies indicate it is safe at current use levels, others point to possible long-term adverse effects.
Therefore, moderation in consumption and attention to updates from regulatory agencies are recommended.
E479B is mainly used as an emulsifier and stabilizer in industrial bakery and pastry products, margarines, spreads, emulsified sauces, and some dairy desserts.
In the Spanish market, it can be found in industrial pastries (muffins, sponge cakes), vegetable margarines, and cocoa creams. Regulation EC 1333/2008 sets maximum limits: for example, 10 g/kg in fine bakery products, 5 g/kg in margarines, and 3 g/kg in emulsified sauces. In comparison, the FDA does not have specific regulation for this additive, as it is not approved in the United States; it is also not authorized in Japan.
This has led many European manufacturers to replace it with alternative emulsifiers such as lecithin (E322) or mono and diglycerides (E471). Its use has decreased significantly since the EFSA re-evaluation in 2018, although it is still found in some traditional products.
Documented adverse effects of E479B are limited and come mainly from animal studies. In rats, high doses (above 1000 mg/kg/day) were associated with increased liver and kidney weight, as well as changes in liver enzyme levels. No significant adverse effects in humans have been reported at current exposure levels.
The biological mechanism is not completely clear, but it is believed that the polar compounds formed during thermal oxidation could have some liver toxicity. Sensitive populations could include people with pre-existing liver diseases, although there are no specific studies. No interactions with medications are known.
EFSA, in its 2018 opinion, concluded that an ADI could not be established due to lack of data on genotoxicity and carcinogenicity, and recommended restricting its use. WHO/JECFA maintains the ADI of 30 mg/kg, but based on old studies. In conclusion, although there is no evidence of serious adverse effects in humans, uncertainty about its long-term safety has led European authorities to recommend caution and limit its presence in foods.
- Thermally oxidized soya bean oil with mono and diglycerides
- OS-TOS
- Oxidized soya bean oil with mono and diglycerides
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