THERMALLY OXIDISED SOYA BEAN OIL INTERACTED WITH MONO AND DIGLYCERIDES OF FATTY ACIDS

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is a food-grade emulsifier and stabilizer produced by controlled thermal oxidation of soybean oil followed by interaction with mono- and diglycerides, creating a structured lipid system with emulsifying functionality.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is commonly identified as E479b in many ingredient listings, and Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is valued for stabilizing emulsions, improving texture, and enhancing processing tolerance in fat-containing foods.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in a range of food applications where robust emulsion stability and fat phase control are needed, and performance depends on oxidation level, mono/diglyceride composition, and processing method.

CAS Number: Mixture (supplier-specific)
EC Number: Mixture (supplier-specific)
Molecular Formula: Variable (complex lipid mixture)
Molecular Weight: Variable (complex lipid mixture)

Synonyms: Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids, Thermally Oxidized Soybean Oil Interacted with Mono- and Diglycerides (US spelling), E479b, Emulsifier E479b, Thermally Oxidized Soybean Oil with Mono- and Diglycerides, Oxidized Soybean Oil Emulsifier, Heat Oxidized Soybean Oil Interesterified with Mono/Diglycerides, Thermally Oxidised Soybean Oil Emulsion Stabilizer, Oxidized Soybean Oil Processing Aid, Soybean Oil Oxidate with Mono- and Diglycerides, E479b Emulsion Stabilizer, Thermally Oxidised Soy Oil Emulsifier, Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids, Thermally Oxidized Soybean Oil Interacted with Mono and Diglycerides of Fatty Acids, Thermally Oxidised Soy Bean Oil Interacted with Mono and Diglycerides of Fatty Acids, Thermally Oxidized Soy Bean Oil Interacted with Mono and Diglycerides of Fatty Acids, Thermally Oxidised Soya Oil Interacted with Mono and Diglycerides of Fatty Acids, Thermally Oxidized Soybean Oil Reacted with Mono and Diglycerides of Fatty Acids, Thermally Oxidised Soya Bean Oil Reacted with Mono and Diglycerides of Fatty Acids, Thermally Oxidized Soy Bean Oil Reacted with Mono and Diglycerides of Fatty Acids, Thermally Oxidised Soya Bean Oil Interacted with Monoglycerides and Diglycerides of Fatty Acids, Thermally Oxidized Soybean Oil Interacted with Monoglycerides and Diglycerides of Fatty Acids, Thermally Oxidised Soy Bean Oil Interacted with Monoglycerides and Diglycerides of Fatty Acid

APPLICATIONS

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in frying oils and frying fat blends to improve stability and manage foam formation in compatible systems.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is incorporated into deep-frying operations to improve processing consistency and oil behavior under heat.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in frying systems to support controlled surface activity and reduce undesirable oil foaming.

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in fat-based emulsions to improve emulsion stability and reduce phase separation during storage.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is incorporated into sauces and dressings in some applications to support stable fat dispersion and texture.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in emulsified flavor systems where stable lipid structure helps maintain uniformity.

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in margarines and spreads to improve emulsion robustness and reduce oiling-off.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is incorporated into table spreads to improve processing tolerance and stability across temperature fluctuations.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in bakery margarines to support stable water-in-oil structures during manufacturing.

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in bakery applications to improve dough and batter stability where fat phase consistency is important.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is incorporated into cake and pastry systems to improve emulsification and reduce oil separation in batters.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in bakery premixes to support consistent performance and reduced batch variability.

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in processed food systems to stabilize fat and improve mouthfeel in compatible formulations.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is incorporated into ready-to-eat meals to improve texture stability during heating and holding.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in snack seasonings with oil components to improve adhesion and uniform distribution.

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in confectionery fat systems in some cases to improve processing flow and reduce separation.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is incorporated into fat-based fillings to improve stability and reduce oil migration.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in compound coatings to support consistent viscosity and application behavior in compatible systems.

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is used in food-grade release and processing aid systems to reduce sticking and improve demolding.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is incorporated into bakery release agents to improve surface quality and reduce tearing.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is valued because Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids provides robust fat phase control and emulsification performance under demanding processing conditions.

DESCRIPTION

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is produced by heating soybean oil under controlled oxidation conditions and then reacting or interacting the oxidized oil with mono- and diglycerides to create a functional lipid mixture.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids provides surface-active components that help stabilize interfaces and can influence foaming and heat performance in frying systems.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids can improve emulsion stability by forming stronger interfacial films and by modifying fat phase rheology in compatible formulations.

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids performance depends on oxidation level, fatty acid profile, and mono/diglyceride ratio, so supplier specifications and application testing are important.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is typically used at low levels, and optimization helps balance stability, processing benefits, and sensory impact.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids should be used only where regulations permit, and labeling and usage limits must be followed in each market.

Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids should be stored in tightly closed containers in a cool, dry place away from heat and strong odors.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids can thicken at lower temperatures, so gentle warming may be used for handling without overheating.
Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids should be used according to supplier specifications and applicable food additive regulations for the intended application.

PROPERTIES

Common Name: Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids
Food Classification: E479b (common classification)
Chemical Type: Functional lipid emulsifier system; frying oil stabilizer; emulsion stabilizer
Appearance: Viscous liquid or semi-solid (grade dependent)
Odor: Mild characteristic odor
Solubility: Soluble in oils and fats; dispersible in fat-containing systems; insoluble in water
Function: Emulsifier, stabilizer, processing aid, frying oil performance modifier, foam management aid
Viscosity: Temperature dependent; higher than base oils
Thermal Behavior: Designed for use under elevated temperature processing; performance depends on oxidation profile
Stability: Stable under recommended storage; protect from moisture, air, and excessive heat
Storage Temperature: 15–30°C, tightly closed; may require warming for pumping
Shelf Life: Typically 12–24 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if heated vapors or mists are inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing aerosols during hot handling and spraying.

Skin Contact:
Wash with soap and water after contact.
For hot material contact, cool the area with water and seek medical attention for burns.
Remove contaminated clothing and wash before reuse.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a significant amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses, especially during bulk handling of warm material.
Avoid splashing into eyes and avoid prolonged skin contact.
Wash hands after handling and before eating, drinking, or smoking.

Ventilation:
Use general ventilation for normal handling.
Use local exhaust if heated handling generates mists.
Avoid aerosol formation in enclosed spaces without proper ventilation.

Storage:
Store in tightly closed containers in a cool, dry place away from heat sources.
Protect from air exposure and strong odors to maintain quality and reduce oxidative changes.
Keep containers properly labeled and protected from contamination.

Spill and Leak Procedures:
Contain the spill and absorb with inert material.
Clean surfaces thoroughly because oily materials can create slip hazards.
Dispose of waste according to local regulations and food industry procedures.

Handling Precautions:
Use only where permitted and within applicable usage limits because Thermally Oxidised Soya Bean Oil Interacted with Mono and Diglycerides of Fatty Acids is a regulated food additive in many markets.
Optimize dosage in frying oils and emulsified fats to achieve foam control and stability without affecting sensory profile.
Rotate stock using FIFO practices and avoid prolonged exposure to air and heat to maintain consistent performance.