E479, also known as “Thermooxidized ricinoleates”, is a food additive that is widely used in the food industry as an emulsifier and stabilizer. It is commonly produced from vegetable and animal fats.
E479 can be harmful to health as some studies associate its use with negative effects on the digestive system and overall health.
E479 is most commonly used in the production of margarine, chocolate, confectionery, breakfast cereals, and other products where an emulsifier is needed to stabilize texture or enhance flavor.
