Mixed Tocopherols And Rosemary Extract

Mixed tocopherols are a form of vitamin E, often derived from vegetable oils. Rosemary extract is a natural antioxidant made from the leaves of the rosemary plant. They are typically combined and used as natural preservatives to prevent fats and oils in foods from going rancid.

Manufacturers add mixed tocopherols and rosemary extract to foods to extend shelf life by preventing oxidation, which can cause spoilage and off-flavors. They are commonly found in products containing fats and oils, such as crackers, baked goods, processed meats, and snacks.

Mixed tocopherols are generally recognized as safe (GRAS) by the FDA as antioxidants. Rosemary extract is also considered GRAS for use as a flavoring and antioxidant. Both are naturally occurring compounds with antioxidant properties. International bodies like JECFA and EFSA have evaluated tocopherols and rosemary extract, and regulatory agencies have established acceptable uses in food.