Thermally oxidized soybean oil with mono- and diglycerides of fatty acids (E479b) – what is it?
Thermally oxidized soybean oil with mono- and diglycerides of fatty acids (E479b) is a food additive obtained by hydrolyzing and esterifying soybean oil. It is an emulsifier that helps stabilize emulsions in various food products.
This product is in liquid form and colorless, which makes it easy to use in the food industry.
Properties of thermally oxidized soybean oil with mono- and diglycerides of fatty acids (E479b)
It is an emulsifier that helps form stable emulsions in food products. It has the ability to combine ingredients that don’t normally mix, such as fats and water, which ensures the consistency of food products.
Use of thermally oxidized soybean oil with mono- and diglycerides of fatty acids (E479b)
It can be used in many food products, such as margarines, creams, sauces, cakes, and baked goods, to improve the texture and stability of the product. It is also used in the cosmetics industry as an ingredient in body creams and lotions.
Where to buy thermally oxidized soybean oil with mono- and diglycerides of fatty acids (E479b)?
The product is available in specialty stores with raw materials for the food industry, as well as in some online stores selling products for the food industry.
Thermally oxidized soybean oil with mono- and diglycerides of fatty acids (E479b) and its functions in foods
In food, thermally oxidized soybean oil with mono- and diglycerides of fatty acids (E479b) acts as an emulsifier, which ensures the stability of food products by maintaining a uniform consistency and preventing ingredients from delaminating.
