Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: Can be used in frying oils as tocopherols do not volatilise at 180°C.
Spraying or dipping techniques for nuts (whole or broken) using 0.2% tocopherol solution in 96%
ethanol.
Should be stored in air-tight, light-proof containers.
SYNERGISTS: Citric acid; ascorbic acid; ascorbyl palmitate; lecithin; amino acids; EDTA; BHA; BHT; PG
FOOD SAFETY ISSUES: Has not been criticised over safety
LEGISLATION: USA:
GMP for general use.
FDA: frozen raw breaded shrimp (amount required for intended technical effect), margarine,
mixed nuts.
USDA: rendered animal fat or combination of such fat with vegetable fat – 0.03%
(30% concentration of tocopherol should be used).
Dry sausages, semidry sausages, dried meats, uncooked or cooked sausages from fresh beef and/or
pork, uncooked or cooked meatballs, Italian sausages, meat pizza toppings, brown-and-serve sausages,
pre-grilled beef patties and restructured meats; 0.03% based on fat content, may not be used in
combination with other antioxidants.
Rendered poultry fat or various poultry products – 0.03% based on fat content; 0.02% in
combination with BHA, BHT and PG.
REFERENCES: Schuler, P. (1990) In: Hodson, B. J. F. (Ed.), Food Antioxidants. Elsevier Science Publishers, Essex,
UK.
Food Chemical Codex (1981) 3rd edition. National Academy Press, Washington, DC.
Tenox ® GT-1 and Tenox ® GT-2. Eastman Chemical Company, Publication ZG-263D, Kingsport, TN,
March 1996.
Tocopherol, mixed natural concentrate 113