Mixed tocopherols (E306) – what is it?
Mixed tocopherols (E306) is a natural antioxidant that consists of various forms of vitamin E, mainly derived from vegetable oils such as soybean, sunflower and wheat. This compound is widely used in the food industry to extend the shelf life of products by preventing fat oxidation, which translates into preserving freshness, flavor and nutritional value.
Due to its vegetable origin, E306 is considered a food additive that is friendly to vegans and vegetarians, as well as to those looking for products with a “”clean label””.
Properties of mixed tocopherols
Tocopherol blend exhibits strong antioxidant properties, effectively protecting food products from oxidation for longer shelf life and stability. The additive is also valued for its health benefits, including support for the immune system, protection of cells from oxidative stress, and effects on skin and vision health.
Uses of mixed tocopherols
Tocopherol mixture is used in a wide range of food products, including cooking oils and fats, bakery products, snack foods, dairy products, meat products and many others where it is necessary to prevent oxidation. It is also added to dietary supplements and cosmetics, taking advantage of its antioxidant properties and health benefits.
Where to buy mixed tocopherols?
Tocopherol mixture can be purchased from specialty food supplement stores, chemical wholesalers offering raw materials for the food industry, as well as some pharmacies and online stores. The product is available to both industrial-scale food manufacturers and individual consumers interested in home use of this natural antioxidant.
Tocopherol mixture and its functions in foods
As a natural antioxidant, mixed tocopherols plays a key role in protecting food from spoilage, allowing manufacturers to offer higher quality and longer-lasting products. Because it is safe and effective, it is an important part of food preservation strategies, while responding to growing consumer demand for products containing natural ingredients.
