Thermally Oxidized Soya Bean Oil Interacted with Mono- and Diglycerides of Fatty Acids
Emulsifiers
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Thermally Oxidized Soya Bean Oil (interacted with mono- and diglycerides) is an emulsifier that stabilizes sauces and dressings, enhances thickness, and contributes to flavor retention.
Commonly found in
- —Sauces and dressings
Key functions
- —Stabilizes emulsions
- —Thickens texture
- —Retains flavor
Potential Risks and Side Effects
- 01Generally regarded as safe for consumption
- 02Excessive intake may cause bloating or gas, particularly for those sensitive to emulsifiers
- 03Rarely, individuals may experience allergic reactions, particularly those sensitive to soy