E479b Thermally oxidized soybean oil interacted with mono- and diglycerides — is it halal?

Ruling: Mashbuh (doubtful)

Description

An emulsifier and anti-spattering agent in fat emulsions for frying. Soya bean oil is oxidised with air at 190–200 °C (c1, 10%) and combined at 130 °C under vacuum with mono- and diglycerides of fatty acids — the additive E 471 (c2, 90%). The instruments do not stipulate the fat species; industry (EFEMA) describes E 471 «of vegetable origin» (c3), Food-Info does not exclude animal (c4) and pig (c5)

Basis of the ruling

Thermally oxidised soybean oil with mono- and diglycerides is an emulsifier for frying fat emulsions. Soybean oil is oxidised with air under heat and combined with mono- and diglycerides of fatty acids (additive E471), which make up 90% of the raw material.

Names: Термически окисленное соевое масло с моно- и диглицеридами · Thermally oxidized soybean oil interacted with mono- and diglycerides · زيت فول الصويا المؤكسَد حرارياً المتفاعل مع أحادي وثنائي غليسيريدات الأحماض الدهنية

Also known as: TOSOM, E 479b, E479, INS 479, Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids, Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids, Homodan MO, Thermally oxidized soyabean oil with mono- and diglycerides of fatty acids, Термически окисленное соевое масло с моно- и диглицеридами жирных кислот

Category: Emulsifiers

Regulatory source: EU 1333/2008

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