1. Substance
  2. Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids

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

International Numbering System (INS) for Food Additives: 479b

Food additives Europe numbers: E479b 

Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids (TOSOM) isn't exactly a medical substance. It falls under the category of food additives, specifically an emulsifier and anti-spattering agent. Here's a breakdown of its uses:

  • Function:
    • Emulsifier: TOSOM helps combine ingredients that wouldn't normally mix well together, like oil and water. This is important for creating a smooth texture and stability in various food products.
    • Anti-spattering agent: It helps reduce spattering during frying, making it useful in cooking fats and oils.
  • Composition: TOSOM is produced in a two-step process:
    1. Thermal Oxidation: Refined soybean oil is heated to high temperatures (190-250°C) with air, which oxidizes (reacts with oxygen) the oil.
    2. Interaction: The oxidized oil is then reacted with mono- and diglycerides (fats derived from vegetable oils) under vacuum at a lower temperature (around 130°C).
  • Properties:
    • Can be a pale yellow to yellow liquid or solid.
    • May have a mild odor.
    • Generally soluble in oils and fats.
  • Applications in Food:
    • Found in various processed foods like baked goods (to improve texture and shelf life), margarine (for texture and stability), and frying fats (to prevent spattering).

Safety as a Food Additive:

  • Generally recognized as safe (GRAS) for consumption by regulatory bodies like the FDA and JECFA (Joint FAO/WHO Expert Committee on Food Additives) with an Acceptable Daily Intake (ADI) established.

Important Considerations:

  • While considered safe at approved levels, some people might have concerns about the use of oxidized fats in food additives. There's limited research on the long-term effects of consuming TOSOM specifically.

In Conclusion:

Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids (TOSOM) is a food additive used as an emulsifier and anti-spattering agent. If you have concerns about food additives or TOSOM specifically, it's always best to consult a doctor or registered dietitian for personalized advice. They can help you make informed choices about the food you consume.