Soybean Oil And Vitamin E
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What it is
Soybean oil is a vegetable oil extracted from the seeds of the soybean plant. It is one of the most widely used cooking oils in the United States. Vitamin E, also known as tocopherol, is a fat-soluble nutrient that occurs naturally in many foods.
Why it's used
Soybean oil is used as a cooking oil and as an ingredient in many processed foods, providing a neutral flavor and smooth texture. Vitamin E is often added to soybean oil to act as a preservative, preventing the oil from becoming rancid and extending its shelf life. It is commonly found in baked goods, snacks, and frozen meals.
Health notes
Soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. Vitamin E is an essential nutrient, and the National Academies of Sciences, Engineering, and Medicine have established a tolerable upper intake level for it. Both soybean oil and vitamin E have been evaluated by international bodies like JECFA and EFSA. While generally considered safe in typical food amounts, excessive intake of vitamin E supplements has been linked to potential health risks, but this is not typically a concern from food sources alone.
Allergen info
Soybean oil is derived from soybeans, which are one of the 9 major allergens identified by the FDA. Gluten is not typically present in soybean oil or vitamin E.