Vitamin E (Mixed Tocopherols)
Ingredient details
- Available
- All flavors
Mixed tocopherols belong to the vitamin E family. They are used as antioxidants to protect fats in food.
Key benefits
- Slow the reactions that cause rancidity
- Help preserve fresh flavor
Why it matters
Oxygen can make the oils in nuts and seeds taste stale over time. Tocopherols help protect these ingredients during storage.
Citations
- Multiple (2019) Comparative study of rosemary extracts and several synthetic and natural food antioxidants. Relevance of carnosic acid/carnosol ratio. Food Chemistry. View study: Comparative study of rosemary extracts and several synthetic and natural food antioxidants. Relevance of carnosic acid/carnosol ratio
- Frankel EN, Huang SW, Aeschbach R, Prior E (1996) Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion. Journal of Agricultural and Food Chemistry. View study: Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion