Tocotrienols

[Product Introduction]

Mixed tocopherol is a natural vitamin E, which is a mixture of various tocopherols directly extracted and concentrated from deodorized distillates of vegetable oil. It is one of the sources of vitamin E in food and is a transparent oily liquid. tocopherols are mainly present in corn oil, soybean oil, and olive oil, and their biological activity is several times higher than synthetic vitamin E. It is widely used as an antioxidant, dietary supplement, and animal feed.

Natural vitamin E contains four molecular components, namely α- Tocopherol β-  Tocopherol γ-  Tocopherol α-  The order of biological activity of tocopherols is α-  Tocopherol> β-  Tocopherol> γ-  Tocopherol> δ-  Tocopherol. Among them, α－ The activity of tocopherol is the highest, its distribution is the widest, and it is the most representative, α- Tocopherol can be used as a high-purity natural tocopherol supplement in liquid functional foods and regular foods. It has been widely used as an antioxidant and nutrient in food, cosmetics, personal care products, and the feed industry.

[Physical and Chemical Properties]

[Function]

Widely used in the fields of pharmaceuticals, Food Additives, nutrients, health products, and cosmetics, it plays a crucial role in Food & Nutrition and as a Natural Antioxidant.

1.As a Natural Antioxidant and nutritional enhancer, it is mainly used in the food industry for oily foods, helping to preserve freshness and extend shelf life.

2.In the pharmaceutical industry, it can be used as a raw material for the production of pharmaceuticals, where it serves as a Natural Antioxidant for the prevention and treatment of diseases such as arteriosclerosis, cardiovascular disease, cancer, arthritis, and delaying the decline of brain function.

3.In the cosmetics industry, its Natural Antioxidant properties allow it to delay skin aging, enhance skin elasticity, and restore youthful vitality.

4.Lastly, as a feed additive, it can improve the reproductive function of animals, enhancing their reproductive capacity, and contributing to their overall Food & Nutrition.

[Application]

Nutrient Supplements
1.Vegetable oil and mixed tocopherols can effectively resist oxidation reactions and prevent oil products from deteriorating due to oxidation during storage and use. This not only extends the service life of vegetable oil, but also ensures that the oil can maintain its original nutritional value and flavor during cooking.

2.Oleomargarine and its similar products，The addition of mixed tocopherols effectively slows down the oxidation process of butter, preventing changes in taste and quality caused by oxidation. It enables butter to maintain its original soft, delicate taste and rich milky aroma during storage and use.

3.The antioxidant effect of chewing gum and mixed tocopherols helps to extend its shelf life, preventing chewing gum from becoming hard or losing its original taste and freshness during storage due to oxidation. It allows chewing gum to maintain a soft, elastic taste and fresh taste for a long time.

4.Instant grains and oatmeal, mixed with tocopherols, also play an important role. It can effectively protect the nutritional components in grains from oxidation and damage, while maintaining the taste and flavor of grains. This allows ready to eat grains and oatmeal to maintain their original nutritional value and delicious taste even after long-term storage.

Antioxidant
1.Cooked nuts and seeds(deep-fry)，After deep frying treatment, nuts and seeds are easily affected by oxidation, leading to a decrease in taste and nutritional value. The addition of mixed tocopherols can effectively resist this oxidation process, maintain the fresh taste and nutritional value of nuts and seeds, and extend their shelf life.Fried wheat products.

 2.Fried wheat products.Similar to french fries or other fried wheat products, due to the high temperature during the frying process, oxidation reactions are prone to occur. The antioxidant properties of mixed tocopherols can slow down this reaction and maintain the color, taste, and flavor of fried wheat products.

 3.Convent rice and flow product
These products usually contain high oil content and are prone to oxidation and deterioration during storage and transportation. The addition of mixed tocopherols can enhance the antioxidant capacity of the product, prevent fat oxidation and rancidity, and maintain the taste and nutritional value of the product.

 4.Puffed food,due to its porous structure, puffed foods are prone to absorb oxygen from the air and undergo oxidation. Mixed tocopherols, as an antioxidant, can be added in the packaging or production process of puffed foods, effectively reducing the occurrence of oxidation reactions and maintaining the taste and quality of the product.

[Packing]

[Shelf life]