Vitamin E Oil 98%
Natural Vitamin E
Brownish or light yellow, transparent oil-like liquid with mild and special odor, 50%, 70%, 10kg/drum or 20kg/drum.
|Appearance||Slightly yellow ,clear, viscous oil|
|Assay by GC||98.0%-101.0%|
|Acitdity||Max.1.0ml of 0.1 NaOH|
|Yeast & mold||Not more than 100cfu/g|
|E.Coli||Negative( in 10g)|
|Salmonella||Negative (in 25g)|
|Heavy metals||Max.10 ppm|
|Organic volatile impurities||Meets USP requirements|
In food/pharmacy industry
As a natural antioxidant inside cells, supplies oxygen to blood, which is carried to the heart and other organs; Thus alleviating fatigue; Aids in bringing nourishment to cells.
As an antioxidant and nutrition fortifier which is different to the synthetic on components, structure, physical characteristics and activity. It has rich nutrition and high security, and is prone to be absorbed by human body.
In feed and poultry feed industry
As dietary supplements and in food technology as antioxidant
Acts as an antioxidant controlling redox reactions in a variety of tissues and organs
Also provide protection against pulmonary oxygen poisoning
In cosmetics industry
Improves microcirculation of the skin
Protects against U. V irradiations
Maintains natural moisture of skin
The difference between natural and synthetic Vitamin E is mainly on Physiological activity and toxicity- C Proven by test with mice, U. S. FDA generally considers natural Vitamin E as safe and ranked into GRAS, while synthetic Vitamin E contains LD50 of 5g/kg. When used as nutrition fortifier, the physiological activity of natural alpha Vitamin E is 1.49 times of that of synthetic product.