Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids

INS 479

Used as an emulsifier.

This is a release agent used on bakery tins and equipment rather than an ingredient people eat deliberately. It is one of the more specifically named entries in the standard.

Where it is and isn’t permitted

Status of Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

1 food category

highest permitted level 5,000 mg/kg

CXS 192-1995 Table One, INS 479, food category 02.2.2retrieved 2026-09-07

What it is made from

Made by heating soya bean oil in air and reacting the product with mono- and diglycerides. The soya oil is of plant origin; the glycerides may not be.

  • Vegan status depends on the source
  • Vegetarian status depends on the source
  • May raise a halal question
  • May raise a kosher question

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Every name it appears under

2 recorded names. A label may use any of them.

INS number

  • 479

Other names

  • THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH MONO- AND DIGLYCERIDES OF FATTY ACIDS

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

  • gsfa retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable:/api/v1/additives/thermally-oxidized-soya-bean-oil-interacted-with-mono-and-diglycerides-of-fatty-acids.json