Vitamin E is a potent, oil-soluble antioxidant that belongs in every emulsion at a concentration of 1 to 2 % and protects oils from premature ageing. As product protection for lipids, 0.2 % of the antioxidant is sufficient. Vitamin E is a yellow-brown oil that is only incorporated into the cooled emulsion because of its sensitivity to heat. Vitamin E is best stored in the refrigerator.
 
Application concentration: 
1-2 %
 
as antioxidant in vegetable oils 0.2 % (best together with 0.2 % vitamin C palmitate)