Food-Info.net> E-numbers > E300-400
Extract of vegetable oils rich in tocopherols (vitamin E), especially soybean oil. Can also be made by chemical synthesis.
Function & characteristics:
Anti-oxidant in fatty products, especially added to prevent rancidity of olive oil. Rather low vitamin Eactivity.
Animal and vegetable oils and fats, mainly olive oil.
Acceptable Daily Intake:
Up to 2 mg/kg body weight.
Vitamin Ecan cause several side effects in high concentrations. These are not associated with the use of tocopherols as additives, but as vitamin supplement.
Tocopherols can be used by all religious groups, vegans and vegetarians.