Mixed Tocopherols

Mixed tocopherols are a group of natural compounds that are part of the Vitamin E family. They are typically extracted and concentrated from vegetable oils, such as soybean, sunflower, or corn oil. These compounds are purified for use in food.

Manufacturers add mixed tocopherols to foods primarily as an antioxidant. They help prevent fats and oils in food from spoiling (going rancid), which extends the product's shelf life and maintains its quality. You can find them in products like cereals, baked goods, snack bars, and cooking oils.

In the United States, the Food and Drug Administration (FDA) considers mixed tocopherols to be Generally Recognized As Safe (GRAS) for use as an antioxidant and nutrient supplement. As a form of Vitamin E, it is an essential nutrient. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated tocopherols and related compounds and concluded that an acceptable daily intake (ADI) does not need to be specified. The European Food Safety Authority (EFSA) has also evaluated tocopherols. There are no notable controversies regarding mixed tocopherols when used as a food additive at typical levels.