Origin:
Extract of vegetable oils rich in tocopherols (vitamin E), especially soybean oil. Can also be made by chemical synthesis.
Function & characteristics:
Anti-oxidant in fatty products, especially added to prevent rancidity of olive oil. Rather low vitamin Eactivity. Applications are limited due to the strong flavour it imparts.
Products:
A nimal and vegetable oils and fats, soups, etc.
Acceptable Daily Intake:
Up to 2 mg/kg body weight.
Side effects:
Vitamin Ecan cause several side effects in high concentrations. These are not associated with the use of tocopherols as additives, but as vitamin supplement.
Dietary restrictions:
Tocopherols can be used by all religious groups, vegans and vegetarians.


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