Commission Directive 2008/84/EC (repealed)Show full title

E 479 b THERMALLY OXIDISED SOYA BEAN OIL INTERACTED WITH MONO- AND DIGLYCERIDES OF FATTY ACIDS

Synonyms	TOSOM
Definition	Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids is a complex mixture of esters of glycerol and fatty acids found in edible fat and fatty acids from thermally oxidised soya bean oil. It is produced by interaction and desodorisation under vacuum at 130 oC of 10 % of thermally oxidised soya bean oil and 90 % mono- and diglycerides of food fatty acids. Soya bean oil is exclusively made from natural strains of soya beans
Description	Pale yellow to light brown a waxy or solid consistency
Identification
A. Solubility	Insoluble in water. Soluble in hot oil or fat
Purity
Melting range	55-65 oC
Free fatty acids	Not more than 1,5 % estimated as oleic acid
Free glycerol	Not more than 2 %
Total fatty acids	83-90 %
Total glycerol	16-22 %
Fatty acid methyl esters, not forming adduct with urea	Not more than 9 % of total fatty acid methyl esters
Fatty acids, insoluble in petroleum ether	Not more than 2 % of total fatty acids
Peroxide value	Not more than 3
Epoxides	Not more than 0,03 % oxirane oxygen
Arsenic	Not more than 3 mg/kg
Lead	Not more than 5 mg/kg
Mercury	Not more than 1 mg/kg
Cadmium	Not more than 1 mg/kg
Heavy metals (as Pb)	Not more than 10 mg/kg