Freshness Preserved By Vitamin E
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What it is
Vitamin E is a fat-soluble nutrient that occurs naturally in many foods. It is an antioxidant, meaning it helps protect cells from damage. In food, it is often used in its synthetic forms, such as alpha-tocopherol, which are chemically identical to the natural form.
Why it's used
Manufacturers add vitamin E to foods to help preserve freshness and prevent oils from going rancid. It acts as an antioxidant, protecting fats and fat-soluble vitamins from oxidation. It is commonly found in cereals, snack bars, and processed meats.
Health notes
Vitamin E is generally recognized as safe (GRAS) by the FDA when used as a nutrient or preservative. It is an essential nutrient, and the National Academies of Sciences, Engineering, and Medicine have established a tolerable upper intake level (UL) for supplemental vitamin E. JECFA has evaluated vitamin E and set an acceptable daily intake. While generally safe, very high doses from supplements can increase the risk of bleeding.
Allergen info
Vitamin E itself is not a major allergen. However, some forms of vitamin E are derived from soy or wheat, which are major allergens. Check product labels for specific sourcing if allergies are a concern.