|1) Animal fats, oils and related products
TOCOPHEROLS have a favorable antioxidant effect on animal fats and oils such as lard, beef tallow and chicken oil. They are added to frying oil in particular because they do not volatilize like BHA and BHT. Also, when fats and oils are used as ingredients for soup or seasoning, the addition of TOCOPHEROL extends the shelf life of the products.
2) Vegetable oils and related products
Liquid vegetable oils like soybean or rape seed oil naturally contain TOCOPHEROL and when such oils are used at room temperature it is not necessary to add TOCOPHEROL. However, when these oils are partially hydrogenated it is recommended to add TOCOPHEROL. This is because the original content of TOCOPHEROL is lost during the process of hydrogenation.
Palm oil is solid at room temperature and it is considered to be a very stable oil against oxidation. However, when it is used as frying oil the addition of TOCOPHEROL is recommended, whereby the flavor of food fried in palm oil is retained.
3) Fish oil and related products
TOCOPHEROL is very beneficial in the case of fish oil. This is true of hydrogenated fish oils. The characteristic odor of fish oil is exacerbated by oxidization. Coloring problem is caused by oxidization of fats and oils. By adding TOCOPHEROL in processed fish products e.g. dried, salted, canned, those problems are prevented.
4) Dehydrated mashed potato
Potatoes contain lipids though in very small amounts but smell like dried grass when they are oxidized. TOCOPHEROL prevents such smells and prolongs the shelf-life of products. This effect of TOCOPHEROL is synergistically enhanced by combination with citric acid.
5) Cereal foods
The lipid content in snack foods are very low, however, the lipids in the surface are easily oxidized and emit an unpleasant odor. This can be prevented by spraying an emulsion of TOCOPHEROL on the snacks. For fried snacks, TOCOPHEROL is preferred to be added to the frying oil.
|6) Fried noodles (Instant Ramen)
It is needed to add TOCOPHEROL to frying oil for noodles as well as to wheat flour to retain the favorable taste of the flour. The addition of TOCOPHEROL to both frying oil and wheat flour exhibits a combined effect on quality, retention of freshness and prolongation of the shelf-life of instant Ramen.
7) Ham and sausages
TOCOPHEROL is effective as an antioxidant in dried sausages which are distributed under normal temperatures. TOCOPHEROL retains the fresh flavor of spices used in ham and sausages for a long period of time. It is also useful for the prevention of freezer burn during storage.
8) Dehydrated foods
ln dried or powdered meat, oxidation causes changes in flavor, generation of a rancid odor and discoloration. TOCOPHEROL prevents these disadvantages associated with oxidation and prolongs the shelf-life of products. It is also effective in the retention of the colors and flavors of dehydrated vegetables.
9) Carotenoid color
TOCOPHEROL is effective in preventing the deterioration of carotenoids color. Recently, many consumers have not preferred to use artificial colorants but have preferred natural colorants. However, natural colorants such as Beta_carotene and annatto have the disadvantage that they fade easily compared with synthetic colorants. TOCOPHEROL has a marked effect to prevent color fading. TOCOPHEROL prevents color fading of carotenoid colorant itself and of food to which carotenoid colorant is added.
Also, it is very effective to prevent color fading of foods in which carotenoid color is contained naturally such as carrot, sweet potato, pumpkin, pepper and salmon.