Uses and Amount of RIKEN NATURAL TOCOPHEROLS

Foodstuffs Use TOCOPHEROL Preparations Amounts Added Effects
Oil Emulsion Powder
Fat and oil products Margarine, shortening, powdered fats and oils, non-dairy cream, hydrogenated fats and oils, animal fat, vegetable oil     0.03~0.1%
of fat or oil
Prevents oxidation
Potato
products
Dehydrated mashed potatoes     0.1~0.5%
of raw material
Prevents offensive smells
Fried potato chips     0.03~0.1%
of fat or oil
Prevents oxidation
Fried noodles (Instant Ramen) Kneaded into dough   0.1-0.5%
wheat
Prevents oxidation and retains flavor
Frying oil     0.03~0.1%
of fat or oil
Prevents oxidation
Dehydrated foods
(freeze-dried, hot air dried)
Dried meat
(beef, pork, chicken)
  0.1~0.5%
of food
Prevents discoloration, fading: prevents offensive smells: prevents deteriotation of flavor
Dried fish (salmon),
dried vegetables
(diced, flake, powder),
bread crumbs
  0.1~0.5%
of food
Processed fish products Dried products(herring etc.)   0.1~0.5%
of raw material
Prevents exacerbation of fishy smells
Pickled in vinegar (salmon, trout, Herring sardine)     0.1~0.5%
(VC used in combination)
Prevents color change in brown: prevents oxidation
Canned products    
Dairy products Powdered milk, butter     0.03~0.1%
of fat or oil
Prevents oxidation
Confections Fried beans, almonds   0.03~0.1%
of fat or oil
Prevents oxidation
Pine nuts, baked confections 0.1~0.5%
of raw material
Prevents oxidation: prevents production of offensive smells
Carotenoids Carotenoid color 0.03-0.1%
of pigment
Prevents color form fading
Foods containing carotenoid   0.1~0.5%
of food
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