Food-grade vitamin E is used in the production of dietary supplements, enriched vegetable oils, margarines, functional beverages and foods for special medical purposes. Its antioxidant function allows for the stabilisation of products rich in vegetable fats and omega-3.
Vitamin E is also used in the baking, confectionery and dairy industries as a natural preservative that supports product shelf life and nutritional value. The presence of bio-tocopherol in the recipe allows the addition of vitamins to be communicated and supports the image of the product as more functional and health-promoting.