Vitamin E To Help Protect Flavor
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Vitamin E is a group of fat-soluble compounds that occur naturally in foods. The most active form is alpha-tocopherol. It is often synthesized for use in food products.
Why it's used
Vitamin E is added to foods as an antioxidant to help protect flavor and prevent oils from going rancid. It is commonly found in products with added fats and oils, such as crackers, cookies, and baked goods.
Health notes
Vitamin E is recognized as safe (GRAS) by the FDA for use as a nutrient and antioxidant. It is an essential nutrient that plays a role in immune function and other bodily processes. JECFA has evaluated vitamin E and established an acceptable daily intake. The National Academies of Sciences, Engineering, and Medicine have set a tolerable upper intake level for supplemental vitamin E.
Allergen info
Vitamin E is not a major allergen. It is not derived from any of the 9 FDA major allergens. It does not contain gluten.