Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality

Table 2

Example of general standard for food additives’ provisions for tocopherols.

Food category	Max level (mg/kg)
Aromatized alcoholic beverages (e.g., beer, wine, and spirituous cooler-type beverages, low alcoholic refreshers)	5
Batters (e.g., for breading or batters for fish or poultry)	100
Beverages whiteners	200
Breakfast cereals, including rolled oats	200
Butter oil, anhydrous milk fat, ghee	500
Dried fruit	200
Flavored fluid milk drinks	200
Vegetables oils and fats	300
Fish oil and other animal fats	300

Adapted from the update to the 42nd session of [37] http://www.fao.org/gsfaonline/groups/details.html?id=2.