|
| Brand Name: | Renze |
| Model Number: | Vitamin E 50% |
| MOQ: | 100kgs |
| Price: | USD 1-3/kg |
| Payment Terms: | ,L/C,D/A,D/P,MoneyGram,Western Union,T/T |
| Supply Ability: | 100tons/month |
Food Vitamin E Powder 50% For Food Industry
1.Description
Renze Vitamin E Powder is a high-purity, oil-dried tocopherol powder specifically engineered for food applications. With 50% natural d-alpha tocopherol content and superior stability, it delivers powerful antioxidant protection, extended shelf life, and nutritional enhancement to functional foods and supplements.
Key Advantages:
✔ Natural Antioxidant – Protects oils & fats from oxidation
✔ Heat-Stable – Withstands baking/pasteurization (up to 180°C)
✔ Enhanced Bioavailability – Microencapsulated for optimal absorption
✔ Clean Label – Non-GMO, allergen-free, and vegan-friendly
2.Technical Specification
| Parameter | Specification | Test Method |
| Product Type | d-alpha-Tocopherol Powder | - |
| CAS No. | 59-02-9 (d-alpha) | - |
| Molecular Formula | C₂₉H₅₀O₂ | - |
| Appearance | White to off-white free-flowing powder | Visual |
| Active Content | 50% d-alpha tocopherol (min) | HPLC (USP) |
| Carrier System | Modified starch & silica | - |
| Moisture Content | ≤5.0% | Karl Fischer |
| Particle Size | 90% <100μm | Laser Diffraction |
| Bulk Density | 0.35-0.50 g/cm³ | ISO 60 |
| Solubility | Dispersible in water | USP <911> |
| Tocopherol Isomers | d-alpha: ≥50% | HPLC |
| d-beta: ≤10% | ||
| d-gamma: ≤25% | ||
| d-delta: ≤15% |
3.Applications:
Bakery & Snacks – Extends freshness in high-fat products
Nutritional Powders – Dry-form vitamin E for easy blending
Meat Alternatives – Prevents plant-based fat oxidation
Infant Formula – Meets WHO vitamin E requirements
❓ "What's the optimal usage in high-fat baked goods?"
→ Recommended protocol:
• 0.1-0.3% of fat content (e.g. 150-450mg/kg in croissants)
• Pre-mix with flour for even distribution
• Doubles oxidative stability (per Rancimat testing)
❓ "Does vitamin E affect dough rheology?"
→ Processing insights:
✔ No gluten interference (unlike some synthetic antioxidants)
✔ May reduce mixing time by 5-8% (softens lipid membranes)
✔ Best added during final mixing stage
❓ "How to fortify protein powders without clumping?"
→ Blending strategy:
• Use micronized version (<50μm)
• Layer with maltodextrin (1:1 ratio)
• Tumble mix for 15 minutes
