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Glossary

Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids (479)

Synonyms: TOSOM

Functional Classes: Emulsifier

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 479

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 479

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

N°

Food Category

Max Level

Notes

02.2.2.0

Fat spreads, dairy fat spreads and blended spreads

5000 mg/kg

531: For use in products conforming to the Standard for Spreads and Blended Spreads (CXS 256-2007); for use in fat emulsions for frying or baking purpose only.

N°

02.2.2.0

Food Category

Fat spreads, dairy fat spreads and blended spreads

Max Level

5000 mg/kg

Notes

531: For use in products conforming to the Standard for Spreads and Blended Spreads (CXS 256-2007); for use in fat emulsions for frying or baking purpose only.

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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).