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Is Thermally Oxidized Soya Bean Oil Interacted with Mono- and Diglycerides of Fatty Acids vegan?

E479b is thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids, used as an emulsifier in frying fats. The soya bean oil component is plant-derived, while the mono- and diglycerides may come from animal or vegetable sources. It improves the performance of frying oils at high temperatures.

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