C Vitamin E

Vitamin E is a group of fat-soluble compounds that occur naturally in foods. It is an essential nutrient, meaning the body needs it to function properly. It is often produced commercially through chemical synthesis.

Vitamin E is added to foods as an antioxidant, helping to prevent fats and oils from going rancid and preserving the product's flavour and colour. It is commonly found in processed foods, particularly those containing fats and oils, such as baked goods, breakfast cereals, and some beverages.

Vitamin E is a permitted nutrient that can be added to foods in the UK. It is an essential nutrient for human health, playing a role in immune function and cell protection. The European Food Safety Authority (EFSA) has evaluated vitamin E and established acceptable intake levels. While generally considered safe, very high doses from supplements can potentially interfere with blood clotting.