Vitamin E

Vitamin E (CAS 1406-18-4), also known commercially as Tocopherol, is a fat-soluble antioxidant used across food, cosmetic, and pharmaceutical manufacturing to protect formulations and finished products from oxidative degradation. It functions primarily as a stabilizer for lipid-containing systems, extending shelf life and preserving product integrity. In food and nutrition manufacturing, it protects edible oils, fats, and fortified products from rancidity.

Cosmetic formulators incorporate it into creams, serums, and lip products where it stabilizes oil phases and supports moisturizing performance in skin-contact formulations. This ensures long-term stability for high-end personal care items. Pharmaceutical producers use it as both an active nutrient ingredient and a functional antioxidant in soft gel capsules, emulsions, and topical preparations. It is essential for maintaining the potency of sensitive medicinal compounds.

In animal feed, it is added to premixes and compound feeds as a nutritional supplement supporting livestock health and product quality. Vitamin E is supplied as an oil, typically mixed tocopherols or d-alpha tocopherol concentrate. It is also available in powder form via encapsulation or adsorption onto carriers for dry blending applications. Established grades include USP, Ph. Eur., BP, and food-grade FCC standards.

Natural (d-alpha) and synthetic (dl-alpha) forms are available depending on application requirements. Technical grades are also available for industrial antioxidant use in various non-food applications and manufacturing processes.