1) Animal fats, oils and related products
TOCOPHEROLS have a favorable antioxidant effect on animal fats and oils, such as lard, beef tallow and chicken oil. They are added to oil for frying, in particular, because they do not volatilize like BHA and BHT. Also, when fats and oils are used as ingredients for soups or condiments, the addition of TOCOPHEROL extends the products’ shelf lives.
2) Vegetable oils and related products
Liquid vegetable oils, such as rapeseed or soybean oil, naturally contain TOCOPHEROL, and when such oils are used at room temperature it is not necessary to add TOCOPHEROL. However, when these oils are partially hydrogenated, adding TOCOPHEROL is recommended. This is because the TOCOPHEROL’s original content is lost during the hydrogenation process.
Palm oil is solid at room temperature, and is considered a very stable oil against oxidation. When it is used as oil for frying, however, adding TOCOPHEROL is recommended, so the flavor of foods fried in palm oil is preserved.
3) Fish oil and related products
TOCOPHEROL is highly beneficial in the case of fish oil. This is true for hydrogenated fish oils. The characteristic smell of fish oil is heightened by oxidation. Coloration problems due to the oxidation of fats and oils in processed food products, such as dry, salty and canned products, can be prevented by adding tocopherol.
4) Dehydrated mashed potatoes
Potatoes contain lipids, albeit in very small amounts, but they smell like dry grass when oxidized. TOCOPHEROL prevents these odors and prolongs the products’ useful lives. This effect of TOCOPHEROL is synergistically enhanced through combination with citric acid.
5) Cereal-based foods
The lipid content in cereals is very low, but the lipids on the surface are easily oxidized and emit an unpleasant odor. This can be prevented by spraying a TOCOPHEROL emulsion on cereals. For fried cereals, it is best to add TOCOPHEROL to the frying oil.
6) Fried Noodles (Instant Ramen)
TOCOPHEROL needs to be added to the frying oil for the noodles, as well as to the wheat flour to retain the flour’s favorable flavor. The addition of TOCOPHEROL to both frying oil and wheat flour yields a combined effect on the quality, freshness retention, and shelf life of Instant Ramen.
7) Ham and sausages
Tocopherol is effective as an antioxidant on dry sausages at room temperature. TOCOFEROL preserves the fresh flavor of the spices used in ham and sausages for a long period of time. It is also useful in preventing freezer burn during storage.
8) Dehydrated foods
With dried or powdered meat, oxidation causes changes in taste, the generation of a rancid odor, and discoloration. TOCOPHEROL prevents the downsides associated with oxidation and prolongs the products’ useful lives. It is also effective in retaining the colors and flavors of dehydrated vegetables.
9) Color of carotenoids
TOCOPHEROL is effective in preventing the deterioration of the color of carotenoids. Recently, consumer demands have shifted from the use of artificial colors to natural ones. However, natural colorants, like beta carotene and annatto, have the drawback that they fade easily compared to synthetic colorants. TOCOPHEROL is quite effective at preventing color loss. TOCOPHEROL prevents the discoloration of the carotenoid dye itself and that of foods to which carotenoid dye is added.
In addition, it is highly effective at preventing the discoloration of foods naturally featuring carotenoid color, such as carrots, sweet potatoes, pumpkins, peppers, and salmon.
