Natural tocopherols gain approval for use in meat products. (as antioxidants) (R&D Applications)

From: Prepared Foods | Date: October 1, 1993 | Copyright information

The Dept of Agriculture (USDA) has approved the use of natural tocopherols as an antioxidant for meat products. According to the USDA, tocopherols may be added up to a level of 0.03%, and citric acid up to 0.01%, of the meat product's fat content. Henkel Corp has announced that it has natural mixed tocopherols available as oils in the form of Covi-ox T-50 and T-70, which have 50% and 70% tocopherol respectively, and as a dispersable powder, Covi-ox T-30P.

Meat products--typically high in fat and, therefore, susceptible to oxidative rancidity--must be processed and handled carefully to avoid ...

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