Tocopherols for Preservation
As natural foods increase in popularity so, too, does the demand for natural preservatives. An ongoing challenge is the oxidation of fat and oils in foods. This can lead to color change, rancidity and the development of undesirable tastes and odors such as warmed-over flavors in meat products. Natural mixed tocopherols (forms of vitamin E), consisting of d-alpha (a), d-beta (ß), d-gamma (¿), and d-delta (d) tocopherol, can help maintain the freshness and shelf life of products. They are a natural alternative to synthetic antioxidants, such as BHT, BHA and TBHQ. One benefit is that consumer-friendly label claims and ingredient legends declaring “Natural vitamin E added to preserve freshness” or “Natural vitamin E added to protect flavor” can be used.
The heat stability of mixed tocopherols means they can be added to cereals during processing.
A broad array of products may realize improved shelflives through the use of natural antioxidants.