Thermally oxidized soya bean oil E479b
release agent — Primarily semi-synthetic.
Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids
CAS: 232-410-2
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
? Did You Know?
Thermally oxidized soya bean oil isn't just a food additive — it's also used in industrial applications.
In the EU, Thermally oxidized soya bean oil has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
European Union (EFSA)
Permitted in specific food categories
United States (FDA)
Approved as release agent
Japan (MHLW)
Permitted as emulsifier
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Produced by heating soybean oil in the presence of air along with mono- and diglycerides of fatty acids.
Applications Beyond Food
Industrial release agent for baking equipment