The flavor and nutritive value of foods are spoiled when the fats and oils in them are oxidized. Lipid peroxides generated by oxidization of fats and oils are know to exert a harmful effect upon the human body. One method to prevent such oxidization is the use of antioxidant. Conventionally, synthetic antioxidants such as BHA, BHT and gallates have been widely used. Recently, however, the number of consumers who prefer natural products is increasing and there is a growing demand for natural foods. Consequently, TOCOPHEROL, a natural antioxidant, has come into the public eye.