{
  "$schema": "https://foodadditiveindex.com/api/v1/schema.json",
  "id": "https://foodadditiveindex.com/additives/thermally-oxidized-soya-bean-oil-interacted-with-mono-and-diglycerides-of-fatty-acids",
  "slug": "thermally-oxidized-soya-bean-oil-interacted-with-mono-and-diglycerides-of-fatty-acids",
  "name": "Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids",
  "identifiers": {
    "e_number": null,
    "ins_number": "479",
    "cas_number": null,
    "inchikey": null,
    "pubchem_cid": null
  },
  "functional_class": "Emulsifier",
  "summary": "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.",
  "derivation_summary": "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.",
  "regulatory_status": [
    {
      "jurisdiction": "US",
      "jurisdiction_name": "United States",
      "authority": "Food and Drug Administration",
      "status": "not_listed",
      "status_label": "Not listed",
      "note": "Does not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.",
      "provision_count": 0,
      "provisions": []
    },
    {
      "jurisdiction": "CODEX",
      "jurisdiction_name": "Codex Alimentarius",
      "authority": "Codex Alimentarius Commission / JECFA",
      "status": "permitted_with_conditions",
      "status_label": "Permitted, with conditions",
      "provision_count": 1,
      "provisions": [
        {
          "status": "permitted_with_conditions",
          "food_category": {
            "system": "codex",
            "code": "02.2.2",
            "name": "Fat spreads, dairy fat spreads and blended spreads"
          },
          "max_level": 5000,
          "max_level_unit": "mg/kg",
          "conditions": "GSFA notes: 531 & XS253",
          "effective_from": "2023",
          "citation": {
            "ref": "CXS 192-1995 Table One, INS 479, food category 02.2.2",
            "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/"
          },
          "source": "gsfa",
          "retrieved_at": "2026-09-07T07:54:15.059Z"
        }
      ]
    }
  ],
  "names": [
    {
      "name": "THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH MONO- AND DIGLYCERIDES OF FATTY ACIDS",
      "type": "common",
      "source": "gsfa"
    },
    {
      "name": "479",
      "type": "ins",
      "source": "gsfa"
    }
  ],
  "hazard_reference_values": [],
  "sources": [
    {
      "key": "gsfa",
      "name": "Codex General Standard for Food Additives (CXS 192-1995)",
      "publisher": "Codex Alimentarius Commission (FAO/WHO)",
      "licence": "FAO terms — non-commercial use with attribution",
      "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/",
      "retrieved_at": "2026-09-07T07:54:15.059Z"
    }
  ],
  "citation_policy": "Cite as: Food Additive Index, \"Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids\", https://foodadditiveindex.com/additives/thermally-oxidized-soya-bean-oil-interacted-with-mono-and-diglycerides-of-fatty-acids. This site reports regulatory status and does not rate additives.",
  "generated_at": "2026-09-08T00:09:38.744Z"
}