THERMALLY OXIDIZED SOYA BEAN OIL interacted with MONO- and DIGLYCERIDES of FATTY ACIDS
Prepared at the 39th JECFA (1992), published in FNP 52 Add 1 (1992). Metals and arsenic specifications revised at the 55th JECFA (2000) An
ADI of 0-30 mg/kg bw was established at the 39th JECFA (1992)
SYNONYMS INS no. 479, TOSOM
DEFINITION A complex mixture of esters of glycerol and fatty acids found in edible fat and fatty acids from thermally oxidized soya bean oil; produced by
interaction and desodourization under vacuum at 130oof 10 % w/w of thermally oxidized soya bean oil (thermally oxidized soya bean oil is
obtained by oxidation of refined soya bean oil with air at 190 - 200o) and 90 % w/w of mono- and diglycerides of food fatty acids.
DESCRIPTION Pale yellow to light brown with a waxy or solid consistency.
FUNCTIONAL USES Emulsifier, antispattering agent
