Food and feed additives Vitamin E oil

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Product details

Uses and synthesis of Vitamin E oil

Vitamin E oil is a brown-red or clear yellowish oily liquid with a mild, distinctive smell and taste. Soluble in ethanol, acetone, ether, chloroform or vegetable oil, almost insoluble in water. High boiling point (250℃), stable to heat. Oxidized by air and light, it turns dark red. It has no calories and does not participate in human metabolism. Natural Vitamin E can lighten and whiten skin, prevent skin aging, regulate endocrine, prevent hypertension and blood clots, so Vitamin E is widely used in food, nutrition and health products and cosmetics.

Applications/Functions of Vitamin E oil

1. Natural Vitamin E oil can lighten and whiten skin, prevent skin aging, regulate endocrine, prevent hypertension and thrombosis, so it is widely used in food, nutrition and health products, cosmetics and other fields.
2. Vitamin E is used to prevent miscarriage, recurrent miscarriage, and threatened miscarriage caused by vitamin E deficiency, as well as to treat infertility and nutritional giant cell anemia in infants

Physicochemical Property of Vitamin E oil

Greenish yellow or light yellow viscous liquid, basically odorless, relative density 0.947 ~ 0.955. Insoluble in water, but soluble in ethanol, gasoline, ethyl ester and vegetable oil. Stable to heat, heating to 200℃ almost does not decompose; It is stable to oxygen in the air, but slow oxidation occurs, and the oxidation resistance of the finished product is weaker than that of the natural product. The light darkens gradually.

Production methodprocess of  Vitamin E oil

Vitamin E oil is prepared from 1, 2, 4-trimethylbenzoquinone by iodization, nitration, reduction and oxidation, and then reduction and condensation with chlorophyl alcohol.

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