Vitamin C And Vitamin E To Help Maintain Freshness

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin found naturally in many fruits and vegetables. Vitamin E, also known as tocopherol, is a fat-soluble vitamin found in nuts, seeds, and vegetable oils. Both are often added to foods as antioxidants.

Manufacturers add Vitamin C and Vitamin E to foods to help prevent spoilage by acting as antioxidants, which slow down the process of oxidation that can cause fats to go rancid and flavors to change. They are commonly found in dairy products, processed meats, baked goods, and beverages.

Vitamin C and Vitamin E are essential nutrients. The U.S. Food and Drug Administration (FDA) recognizes both as Generally Recognized As Safe (GRAS) when used as nutrients or preservatives. International bodies like JECFA have evaluated these vitamins. At typical dietary intake levels, they are considered safe and beneficial for health as part of a balanced diet.