Origin
E 426 is produced by extracting soy fibers from the soybean. This occurs by mixing the soy fibers with hot water. The soy fibers are components of the inner cell walls of soybeans and can also consist of cellulose.
Usage
Soybean polyol has the property of being soluble in both cold and warm water and acts as a binding agent on liquids without causing them to gelatinize. It is particularly effective in foods that contain protein, as E 426 can stabilize these well. Therefore, E 426 is often used in dairy products to give them a creamy consistency. E 426 is also frequently used as an emulsifier in sauces and also in dietary supplements and flavors.
Risks
Soybean polyol is considered a safe food additive. However, people who are allergic to soy should avoid it entirely. Since E 426 has the potential to cause allergies, foods containing this substance must be labeled with a warning on the packaging.