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 |