| FEMA | N/A |
| CAS | 7616-22-0 |
| EINECS | 231-523-4 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
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| Odor | N/A |
| Flavor | N/A |
| Material Notes | a collective name for a group of closely related lipids that contain substitutions on the 2h-1-benzopyran-6-ol nucleus and a long hydrocarbon chain of isoprenoid units. they are antioxidants by virtue of the phenolic hydrogen. tocopherols react with the most reactive form of oxygen and protect unsaturated fatty acids from oxidation. Occurs in many nut and other vegetable oils such as soya and sunflower oil. Used as antioxidant food additive. Member of Vitamin E group. Added to fats and oils to prevent rancidity. The naturally occurring tocopherol is a single steroisomer; synthetic forms are a mixt. of all eight possible isomers [DFC] gamma-Tocopherol is one of the chemical compounds that is considered vitamin E. As a food additive, it has E number E308. [Wikipedia] |