Vitamin E

Vitamin E is a class of fat-soluble compounds with antioxidant activity, essential for human health, mainly sourced from vegetable oils and nuts. Vitamin E is not a single substance, but a collective term for multiple structurally similar compounds, among which α-tocopherol has the strongest biological activity and is also the main indicator for measuring the nutritional level of vitamin E.

Solubility

Insoluble in water, but easily soluble in organic solvents such as ethanol, ether, and vegetable oils. Its fat-soluble nature dictates that it must be taken with fat to be absorbed - the absorption rate increases with dietary fat content, and is only 10%-20% when fasting.

Stability

Relatively stable to heat, but sensitive to light, oxygen, and high temperatures (above 200℃). Prolonged exposure tends to cause oxidation and inactivation. Therefore, foods or supplements containing vitamin E need to be stored in light-proof and sealed containers, and are often used synergistically with vitamin C (a water-soluble antioxidant) to enhance stability.

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Main Application Fields

Dietary Supplements: Single vitamin E capsules, or as part of multivitamins and antioxidant combinations, primarily aimed at slowing aging and protecting cardiovascular and cerebrovascular health.

Antioxidants: Due to their antioxidative properties, they are added to oils, instant noodles, milk powder, meat products, and puffed foods to prevent rancidity and extend shelf life.

Nutritional Fortification: Added to formulated milk powder, infant formula, and sports drinks.

Cosmetics and Feed: Widely added to skincare creams as well as poultry and pet feed.

Product Parameter

CAS No.	59-02-9
Purity	99%min
Type	Vitamins
Place of Origin	Shandong, China
Classification	Vitamins
Other Names	Vitamin E
MF	C₂₉H₅₀O₂
EINECS No.
Grade Standard	Health Food Grade
Appearance	white powder
Application	Nutrition Enhancers and Antioxidants
Certificate	HALAL KOSHER ISO
Packing	25kg/bag
MOQ	27 MT
Sample	Available
Shelf life	2 years
Packaging & Delivery	Selling Units: Single item

Core Value in Diverse Applications

Vitamin E is not only a nutritional supplement in multiple industries, but also plays a crucial role in improving quality and efficiency due to its powerful antioxidant properties:

Food and Nutritional Fortification

As a natural antioxidant, it is widely used in vegetable oils, baked goods, infant formula, and functional foods. It effectively prevents oil oxidation and rancidity, extends product shelf life, and supplements the body with essential fat-soluble vitamins. Natural vitamin E is mainly derived from wheat germ oil, soybean oil, corn oil, and nuts.

Feed Additives

In animal feed, it acts as a highly effective antioxidant and nutritional fortifier, protecting unsaturated fatty acids from oxidative damage, maintaining feed freshness, meeting the nutritional needs of livestock and poultry for vitamin E, and improving animal reproductive performance and immunity.

Pharmaceuticals and Health Products

As a fat-soluble antioxidant, it protects cell membranes from free radical damage and works synergistically with selenium for antioxidant effects. Clinically, it is used for the prevention and treatment of vitamin E deficiency, and in the health product field, it is widely used for antioxidant and anti-aging purposes.

In the cosmetics industry

Vitamin E and its derivatives (such as tocopheryl acetate and tocopheryl succinate) are often added to skincare products as antioxidants and moisturizing ingredients. They can eliminate free radicals, delay skin aging, maintain skin moisture, and protect the skin from UV damage.