issue+of+tocopherol



** WHAT IS ANTIOXIDANT ? **  Antioxidants are food additives used to prevent ketengikan on food due to the oxidation of fats or oils contained in foods. The presence of antioxidants in food products will reduce the speed of the oxidation process. Antioxidants can be divided into two groups, namely a natural antioxidant and artificial antioxidants. Natural antioxidants in food products can be derived from:  (a) the existing antioxidant compounds from one or two food components  (b) an antioxidant compound that is formed from reactions during processing  (c) antioxidant compounds isolated from natural sources and added to foods as food additives.  Natural antioxidants are widely used in foodstuffs is **tocopherol**. ** WHAT IS TOCOPHEROL ? ** Tocopherol is an antioxidant agent that can be considered as food shelf-life extending substances protecting them from rancidity deterioration, such as fat and oil rancidity or color change. Rancidity means that the food is acceptable for a longer period, hence, it has a better shelf life. Apart from this, an antioxidant can reduce nutritional losses (oil-soluble vitamins like vitamin A) and it widens the range of fats and oils, which can be used in foods. Oxidative rancidity is an irreversible process that can be substantially delayed by the antioxidant addition.  Tocopherol is an antioxidant that many found on sprouts and beans that have undergone the process of germination. Tocopherol has a characteristic bright yellow, quite soluble in lipids because of the long C chain. Tocopherol well-known as Vitamin E. Natural Tocopherol exists in nature as a mixture of 4 isomers, there are : a. DL-α-Tocopherol b. β- Tocopherol c. γ- Tocopherol d. δ- Tocopherol   Vitamin E ( tocopherol) is an important vitamin required for the proper function of many organs in the body. This means it helps to slow down processes that damage cells. An atom is one of the smallest particles of matter. It consists of protons, neutrons and electrons.Together they balance each other and create a stable atom. An ion is an atom that has gained or lost an electron. Some of these atoms are stable with or without this extra electron - these are antioxidants. The atoms that are unstable when they lose an electron are free radicals. So an antioxidant is stable when it's missing an electron which means, it could lose an electron on purpose and be just fine. Well a free radical is unstable and it's causing lots of damage looking to get its electron back. It damages healthy cells, damaged cell, cell walls and everything else it can bump into during its period of "rage" looking for an extra electron.  If you take a 100 antioxidant atoms and dump them into a box of 100 free radicals, the antioxidants give the free radicals their extra electron. Since the antioxidants are stable without this extra electron - all is good in the world. The bouncing, the damage, the problems cease to exist. The antioxidants have saved the day. The tocopherol radical that is formed is more stable because of its chemical structure. Tocopherol is less reactive than other radicals and so it doesn’t immediately try to rob an electron from nearby molecules. It has time to move to the surface of the cell membrane where it can pick up an electron. It becomes alpha-tocopherol again and can return to react with other membrane radicals. It is the ability of alpha-tocopherol to pick up and transport electrons that makes it an antioxidant. All antioxidant agents work in this way to protect the cells in the body from the damage of radicals. ** WHY TOCOPHEROL IS ADDED IN FOOD? **  Ketikkan teks atau alamat situs web atau [|terjemahkan dokumen.] [|Batal] Simak Antioxidants are beneficial to health and play an important role to maintain the quality of food products.In the food industry, tocopherol is often added to food products as an antioxidant to prevent oxidation reactions, including antioxidant tocopherol that is stable to acid, heat, and alkali, but can be damaged by oxygen and the oxidation process can be accelerated if there is light. Types of products that are often added tocopherol is fat and oils, butter, margarine, processed or preserved meat, frozen fish, salted fish, and others. ** Categories of Tocopherol ** Blends of Antioxidants: Commonly, blends of different antioxidants are used to obtain the best antioxidant activity at a low cost and dosage. > The most popular are blends of Natural Tocopherol and Ascorbyl Palmitate. They are very active and good for vegetable oil applications. The inconvenience is that Ascorbyl Palmitate adds viscosity to the final product and it is difficult to dissolve at ambient temperatures. > These blends were developed with the aim of obtaining the properties of Tocopherols and the excellent activity of synthetic antioxidants for low dosage. Natural Tocopherol blended with Propyl Gallate stabilize animal fats, especially when used in the cooking or frying process.
 * HOW DOES IT WORK? **
 * Blends of Natural Antioxidants:
 * Blends of Natural and Synthetic Antioxidants

** NATURAL ANTIOXIDANTS ** ** Tocopherol ** Tocopherol, Natural Vitamin E, is produced by molecular distillation of Soya Bean deodorization distillates. It has 100% active components, containing Tocopherols, and other antioxidant compounds, phytosterols and squalene. The recommended dosage is 200-250 ppm for product fat content. ** Tocopherol PV ** <span style="font-family: 'Comic Sans MS',cursive; line-height: normal; margin-left: 0.5in;">It is the powder form of Tocopherol with either Silica as a carrier or Calcium Carbonate & Acacia gum as carriers, if an organic status is requested. Its antioxidant activity increases when it is blended with Ascorbic Acid. Applicants include meat products, extruded cereals, crumbs and flours. The recommended dosage is 400-500 ppm for product fat content. ** Tocopherols 50%concentrate ** <span style="font-family: 'Comic Sans MS',cursive;">It is recommended for dietetic applications, animal fats, as well as essential oils and natural flavorings. Tocopherols in vegetable oil has a 2-year shelf life. The recommended dosage is 200-250 ppm for product fat content. ** Tocopherol Plus L-70 **   <span style="font-family: 'Comic Sans MS',cursive; line-height: normal; margin-left: 0.5in;">70% active components of Tocopherol and Ascorbyl Palmitate and carriers (Lecithin, Propylene-Glycol and Citric Acid Esters). The recommended dosage is 200-250 ppm for product fat content. ** Tocopherol Plus CP-60 ** <span style="font-family: 'Comic Sans MS',cursive; line-height: normal; margin-left: 0.5in;">60% active components of Tocopherol and Ascorbyl Palmitate and carriers (Propylene-Glycol and Citric Acid Esters). The recommended dosage is 200-250 ppm for product fat content. ** Tocopherol Plus CP-30 wd ** <span style="font-family: 'Comic Sans MS',cursive; line-height: normal; margin-left: 0.5in;">It has 30% active components with Tocopherol and Ascorbyl Palmitate and carriers (Propylene-Glycol, Citric Acid Esters and Polysorbate). The recommended dosage is 200-400 ppm for product fat content ** NATURAL AND SYNTHETIC ANTIOXIDANT BLENDS ** ** Tocopherol GL **  <span style="font-family: 'Comic Sans MS',cursive; line-height: normal; margin-left: 0.5in;">50% active components of Tocopherol and Propyl Gallate and carriers (Lecithin).The recommended dosage is 200-250 ppm for product fat content. ** Tocopherol Plus GP **  <span style="font-family: 'Comic Sans MS',cursive; line-height: normal; margin-left: 0.5in;">45% active components of Tocopherol, Ascorbyl Palmitate and Propyl Gallate. This product is similar to Tocopherol GL, but with no Lecithin. The recommended dosage is 200-250 ppm for product fat content. ** Tocopherol Plus GP wd ** <span style="font-family: 'Comic Sans MS',cursive; line-height: normal; margin-left: 0.5in;">It is the water dispersible version of Tocopherol Plus GP with 22.5% active components Tocopherol, Ascorbyl Palmitate and Propyl Gallate as antioxidants and carriers (Propylene-Glycol, Citric Acid Esters and Polysorbate). The recommended dosage is 200-250 ppm for product fat content. source : []
 * 100% Natural Tocopherol Blends **


 * VITAMIN E (TOCOPHEROL) FOOD SOURCES **

<span style="font-family: 'Comic Sans MS',cursive;"> Vitamin E ( tocopherol) is not produced by our body and has to be obtained from our food, animal and vegetarian diet. Vegetable oils are the richest sources of tocopherols. <span style="font-family: 'Comic Sans MS',cursive;"> Gamma tocopherol widely used to make margarine, shortenings and mayonnaise.

<span style="font-family: 'Comic Sans MS',cursive;"> · palm oil (high in tocopherol) <span style="font-family: 'Comic Sans MS',cursive;">· corn <span style="font-family: 'Comic Sans MS',cursive;">· soybean <span style="font-family: 'Comic Sans MS',cursive;"> · flax seed <span style="font-family: 'Comic Sans MS',cursive;">· sesame oils <span style="font-family: 'Comic Sans MS',cursive;">· walnuts <span style="font-family: 'Comic Sans MS',cursive;">· peanuts <span style="font-family: 'Comic Sans MS',cursive;">· pecans <span style="font-family: 'Comic Sans MS',cursive;">· wheat <span style="font-family: 'Comic Sans MS',cursive;">· rice <span style="font-family: 'Comic Sans MS',cursive;">· corn <span style="font-family: 'Comic Sans MS',cursive;">· leafy vegetables <span style="font-family: 'Comic Sans MS',cursive;">· eggs <span style="font-family: 'Comic Sans MS',cursive;">· milk <span style="font-family: 'Comic Sans MS',cursive;">· meat <span style="font-family: 'Comic Sans MS',cursive; font-size: 120%;">contain of tocopherol in food, please check it out :) [] <span style="font-family: 'Comic Sans MS',cursive;"> Limit the addition of tocopherol on the type of food, for example, to stock, limit the addition of tocopherol is 50 mg / kg and in baby food products amounted to 300 mg / kg. Food joint expert committee of FAO / WHO on food additives has set the ADI (acceptable daily intake) tocopherol at 0.15 to 2.00 mg / kg, excess tocopherol can cause poisoning, characterized by headache, weak and always tired, and headache accompanied by visual disturbances. <span style="font-family: 'Comic Sans MS',cursive;"> Numerous foods provide vitamin E. Nuts, seeds, and vegetable oils are among the best sources of alpha-tocopherol, and significant amounts are available in green leafy vegetables and fortified cereals (see the table below). Most vitamin E is in the form of **gamma-tocopherol** from soybean, canola, corn, and other vegetable oils and food products <span style="font-family: 'Comic Sans MS',cursive;">Selected Food Sources of Vitamin E (Alpha-Tocopherol) Food milligrams (mg) per servingPercent DV*
 * <span style="font-family: 'Comic Sans MS',cursive;"> Other vitamin E rich sources are **
 * <span style="background: none repeat scroll 0% 0% #d99594; line-height: normal; margin-left: 24pt; margin-right: 6pt;">THE DOSAGE TOCOPHEROL FOR HUMAN **

<span style="font-family: 'Comic Sans MS',cursive; line-height: normal; margin: 0in 6pt 0.0001pt;"> *DV = Daily Value. <span style="font-family: 'Comic Sans MS',cursive; line-height: normal; margin: 0in 6pt 0.0001pt;"> **For adults, children age 4 and older** : the DV for vitamin E is 30 IU (approximately 20 mg of natural alpha-tocopherol) <span style="font-family: 'Comic Sans MS',cursive; line-height: normal; margin: 0in 6pt 0.0001pt;"> Foods providing 20% or more of the DV are considered to be high sources of a nutrient, but foods providing lower percentages of the DV also contribute to a healthful diet.
 * ** FOOD ** || ** Wheat germ oil, 1 tablespoon ** || ** 20.3 ** || ** 100 ** ||
 * ** Almonds, dry roasted, 1 ounce ** || 7.4 || 40 ||
 * ** Sunflower seeds, dry roasted, 1 ounce ** || 6.0 || 30 ||
 * ** Sunflower oil, 1 tablespoon ** || 5.6 || 28 ||
 * ** Safflower oil, 1 tablespoon ** || 4.6 || 25 ||
 * ** Hazelnuts, dry roasted, 1 ounce ** || 4.3 || 22 ||
 * ** Peanut butter, 2 tablespoons ** || 2.9 || 15 ||
 * ** Peanuts, dry roasted, 1 ounce ** || 2.2 || 11 ||
 * ** Corn oil, 1 tablespoon ** || 1.9 || 10 ||
 * ** Spinach, boiled, ½ cup ** || 1.9 || 10 ||
 * ** Broccoli, chopped, boiled, ½ cup ** || 1.2 || 6 ||
 * ** Soybean oil, 1 tablespoon ** || 1.1 || 6 ||
 * ** Kiwi, 1 medium ** || 1.1 || 6 ||
 * ** Mango, sliced, ½ cup ** || 0.9 || 5 ||
 * ** Tomato, raw, 1 medium ** || 0.8 || 4 ||

<span style="background: none repeat scroll 0% 0% black; color: white; line-height: normal; margin: 0in 6pt 0.0001pt; text-indent: 0.5in;">**Dietary Supplements**

<span style="font-family: 'Comic Sans MS',cursive;">Supplements of vitamin E typically provide only alpha-tocopherol, although "mixed" products containing other tocopherols and even tocotrienols are available. People need approximately 50% more IU of synthetic alpha tocopherol from dietary supplements and fortified foods to obtain the same amount of the nutrient as from the natural form. Alpha-tocopherol in dietary supplements and fortified foods is often esterified to prolong its shelf life while protecting its antioxidant properties. The body hydrolyzes and absorbs these esters (alpha-tocopheryl acetate and succinate) as efficiently as alpha-tocopherol.

<span style="font-family: 'Comic Sans MS',cursive;"> source: [] ** WHAT PRODUCT WHICH CONTAIN TOCOPHEROL? **

<span style="font-family: 'Comic Sans MS',cursive; font-size: 130%;">You can find tocopherol in: