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

Unknown Risk
Alternate Names:
  • esterified soy-oil
  • thermally oxidised soya bean oil interacted with mono and diglycerides of fatty acids
  • tosom
Info from food-info.net:
  • Description:
    • Function:
      • Emulsifiers and stabilisers.
    • Origin:
      • Produced by heating soy-oil in the presence of free fatty acids. The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components.
    • Side effects:
      • The product is a normal fat and will be metabolised in the normal way.
    Dietary restrictions:
    • Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Only the producer can give detailed information on the origin of the fatty acids. Chemically the fatty acids from vegetable or animal origin are identical.
    Acceptable daily intake:
    • Unknown
    Status:
    • Unknown
Info from proe.info:
  • Description:
    • Benefits:
      • Unknown
    • General:
      • Unknown
    • Harm:
      • Unknown
    • Legal:
      • Unknown
    • Use:
      • Unknown
    • Links:
      • Unknown
    Dietary restrictions:
    • Unknown
    Acceptable daily intake:
    • Unknown
    Status:
    • Unknown
ninamvseeno.org -- site no longer live
  • Description:
      • Unknown
    Dietary restrictions:
    • Unknown
    Acceptable daily intake:
    • Unknown
    Status:
    • Approved in the EU.
References:
Restrictions:
  • None
Tags:
Links: