Vitamin E To Preserve Freshness

Vitamin E is a group of fat-soluble compounds that occur naturally in many foods. The most active form in humans is alpha-tocopherol. It is often produced commercially by chemical synthesis from petroleum derivatives or by extraction from vegetable oils.

Vitamin E is added to foods as an antioxidant to preserve freshness by preventing fats and oils from becoming rancid. It is commonly found in processed foods where fats and oils are present, such as snack bars, baked goods, and nut butters.

In the US, vitamin E is generally recognized as safe (GRAS) by the FDA when used as a nutrient or preservative. It is an essential nutrient, and the National Academies of Sciences, Engineering, and Medicine have established a daily upper intake level. JECFA and EFSA have also evaluated vitamin E. At typical dietary intake levels, it is considered safe and beneficial as an antioxidant.