Food additives data book - wordpres

Nutritive Additives 594
NAME: Natural tocopherols (mixture of d-a-; d-b; d-g; d-d-tocopherol forms)
CATEGORY: Antioxidants
FOOD USE: Edible oils and fats/ Fish and seafoods and products/ Meat, poultry and egg products/ Baked goods/
Vinegar, pickles and sauces/ Fruit, vegetables and nut products
SYNONYMS: Vitamin E
ALTERNATIVE FORMS: DL-a-Tocopherol/ DL-a-Tocopheryl acetate
PROPERTIES AND APPEARANCE: Oily blends: red to reddish-brown, slightly viscous liquid. Dry powders: off-white to pale yellow; not
free-flowing
FUNCTION IN FOODS: As antioxidant in animal fat, margarine, sausages, poultry products, shrimps (breaded), pasta, bakery
products, snack foods, confectionery products, sauces, dehydrated vegetables
TECHNOLOGY OF USE IN FOODS: Usage level: 0.02–0.1% fat and oil content
LEGISLATION: USA: CANADA:
Regulations: GRAS Food and Drug Regulations: D.03.002
REFERENCES: Ash, M., and Ash, I. (1995) Food Additives: Electronic Handbook. Gower Publishing Company,
Brookfield, VT, 05036, USA.
Augustin, J., and Scarbrough, F. E. (1990) Nutritional Additives. In: Branen, A. L., Davidson, P. M.,
and S. Salminen (Eds.), Food Additives, pp. 33–81.
Budavari, S. (1996) The Merck Index, 12th edition.
Health and Welfare Canada (1996) Part D: Vitamins, Minerals and Amino Acids. In: Food and Drug
Regulations. Department of Health, Ottawa, ON, Canada.