Blog

In the food industry, vitamin E oil is the secret weapon that safeguards both taste and nutrition! As a natural fat-soluble antioxidant, it can precisely capture the free radicals produced by lipid oxidation, thus building a "preservation barrier" for various fatty foods. 

In the production process of snacks such as fried potato chips and instant noodles, vitamin E oil, with its outstanding antioxidant properties, can form a protective film during the high-temperature frying process, effectively delaying the process of oil deterioration. When consumers open the package, they can not only enjoy the original crispy taste, but also completely say goodbye to the unpleasant "rancid smell". In the baking field, vitamin E oil also shines brightly. Whether it is for making bread or cakes, adding an appropriate amount of vitamin E oil can act as a loyal guardian to protect the stability of butter and vegetable oil, allowing pastries to maintain a soft texture for a longer period of time. Even if left for several days, they will not become hard or dry. In the production of processed meats such as sausages and cured meats, the role of vitamin E oil is also significant. It can penetrate the interior of the meat products, precisely inhibit fat oxidation, not only retain the unique flavor of the meat's tenderness and juiciness, but also extend the product's shelf life, allowing the deliciousness to be retained for a longer time.

What is more noteworthy is that it is not only a preservation expert, but also a nutritional enhancer! When added to infant formula milk powder and complementary food oil, it can not only protect unsaturated fatty acids such as DHA from loss, but also supplement essential vitamin E, helping children grow healthily. Choosing natural vitamin E oil allows food to be fresher and more lasting, and more comprehensive in terms of nutrition!