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Uses and quantities

Uses and quantities of natural tocopherol

Food products Use in Tocopherol oil Tocopherol emulsion Tocopherol powder Added Quantities Effects
Fatty and oilseed products Margarine, shortening, powdered fats and oils, non-dairy creamer, hydrogenated fats and oils, animal fat, vegetable oil 0.03 ~0.1%
fat or oil
Prevents oxidation
Potato
products
Dehydrated mashed potatoes 0,1 ~ 0,5%
raw material
Prevents unpleasant odors
Crisps 0.03 ~0.1%
fat or oil
Prevents oxidation
Fried Noodles (Instant Ramen) Kneading dough 0,1-0,5%
wheat
Prevents oxidation and preserves flavor.
Frying oil 0.03 ~0.1%
de fat or oil
Prevents oxidation
Dehydrated Foods
(lyophilized, hot air dried)
Dried meat
(beef, pork, chicken)
0.1 ~ 0.5%
food
Prevents discoloration, odors, and taste alteration
Dried fish (salmon), dried vegetables (diced, flaked, powdered), breadcrumbs 0.1 ~ 0.5%
food
Prevents discoloration, odors, and taste alteration
Processed fish products Dried products (herring, etc.) 0,1 ~ 0,5%
raw material
Prevents the exacerbation of fishy odors
Pickled in vinegar (salmon, trout, herring, sardine) 0.1 ~ 0.5%
(VC used in combination
Prevents color change in brown, prevents oxidation
Canned goods 0.1 ~ 0.5%
(VC used in combination
Prevents color change in brown, prevents oxidation
Dairy products Powdered milk, butter 0.03 ~ 0.1%
fat or oil
Prevents oxidation
Confections Refried beans, almonds 0.03 ~ 0.1%
de fat or oil
Prevents oxidation
Pine nuts, baked candy 0,1 ~ 0,5%
raw material
Prevents oxidation and the production of unpleasant odors
Carotenoids Carotenoid color 0.03-0.1%
de pigment
Prevents the fading of the color’s form
Foods containing carotenoids 0.1 ~ 0.5%
food
Prevents the fading of the color’s form

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