Is Thermally Oxidized Soya Bean Oil Interacted with Mono- and Diglycerides of Fatty Acids vegetarian?
Thermally Oxidized Soya Bean Oil Interacted with Mono- and Diglycerides of Fatty Acids
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.
| Also known as | E 479, E479, INS 479, Oxidized soybean oil mono-diglycerides, Oxidized soybean oil with monoglycerides, TOSOM |
|---|---|
| E number | E479b |
| INS number | 479b |
| Last reviewed | 14 May 2026 |
An ingredient is considered vegetarian if it avoids components derived from killing an animal.
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