Thermally oxidized soya oil esters
Frying-fat anti-spatter emulsifier.
- Category
- Emulsifiers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
A powerful emulsifier used to seamlessly blend fats and water into stable mixtures.
How it is used in food
Prevents ingredients from separating, keeping chocolate smooth and ensuring baked goods have a consistent crumb.
Commonly found in- Chocolate
- Baked goods
- Margarine
- Ice cream
Health and safety
Considered safe for consumption. Broken down and metabolized by the body during digestion.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E479b
Worth knowing
Without these emulsifiers, commercial peanut butter would separate into a solid block with a pool of oil on top.
Conclusion
Thermally oxidised soya oil esters are a limited concern that you generally do not need to worry about. Produced from fatty acids like stearic acid, these emulsifiers are broken down and metabolised by the body during digestion. EFSA has confirmed they are safe at authorised levels when blending fats and water in foods like margarine.
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Open the appEntry last reviewed 2026-07-28.
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