A fat-soluble antioxidant from the vitamin E family, used to prevent oils and fats from going rancid. Found in cooking oils, infant formulas, and processed cereal-based baby foods. It occurs naturally in vegetable oils and nuts, though the commercial form used as an additive is typically synthesized or extracted industrially. Generally considered safe — EFSA has evaluated vitamin E tocopherols as a group and found no safety concerns at authorized levels.
This additive is authorised to be used in the following 6 food categories:
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