Tocopherols

Mixed tocopherols (alpha, beta, gamma, delta) — forms of vitamin E — from vegetable oils.

Antioxidant in oils, fats, cereals, and snack products to prevent rancidity.

Fat-soluble antioxidant vitamin. Important for cell membrane protection.

Very safe at food levels. High supplemental doses may affect coagulation (rare at food exposure).

Permitted in EU Annex II.

Mixed tocopherols (vitamin E) are GRAS in the U.S. as antioxidants in fats, oils, and cereal products. They prevent lipid oxidation and rancidity. The U.S. permits use under good manufacturing practice; EU and U.S. both recognize tocopherols as safe antioxidants at food-use levels.

Quantum satis or category limits per Annex II.

0–2 mg/kg body weight per day (JECFA, as alpha-tocopherol equivalents from all sources) — nutritional and additive exposure combined in assessment.