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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Vitamin E is added to foods primarily as an antioxidant to prevent fats and …
What it is
Vitamin E is a group of fat-soluble compounds, with alpha-tocopherol being the most biologically active form. It occurs naturally in many foods like nuts, seeds, and vegetable oils. Industrially, it can be synthesized from petrochemical sources or extracted and purified from plant oils.
Why it's used
Vitamin E is added to foods primarily as an antioxidant to prevent fats and oils from becoming rancid, thus extending shelf life. It is commonly found in processed foods containing fats, such as baked goods, cereals, snack bars, and margarines.
Health notes
In the U.S., vitamin E is generally recognized as safe (GRAS) by the FDA when used as a nutrient or antioxidant. It is an essential nutrient that plays a role in immune function and cell protection. International bodies like JECFA and EFSA have evaluated vitamin E and its derivatives. While generally safe at typical dietary levels, very high supplemental doses can interfere with blood clotting.
Allergen info
Vitamin E itself is not a major allergen. However, if derived from soy or wheat, it could be a concern for individuals with allergies to those ingredients. It is not a source of gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.