Re‐evaluation of oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids (E 479b) as a food additive
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DOI: 10.2903/j.efsa.2018.5420
Abstract: Abstract The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re‐evaluating the safety of thermally oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids (TOSOM) (E 479b) when… read more here.
Keywords: food additive; oxidised soya; bean oil; soya bean ... See more keywords