Vitamin E for preservation?

[msminnamouse]

Okay, I'm posting this here because I'm not using it for canning, drying or making preserves. I'm using it for cooking.

What form of vitamin E do I use for adding to baking to help preserve foods and how much/do I use it?

[Michael in FtW]

Originally Posted by msminnamouse

Okay, I'm posting this here because I'm not using it for canning, drying or making preserves. I'm using it for cooking.

Well, msminnamouse - I've moved your thread to our Canning and Preserving Forum because it is for all forms of food preservation (not just canning, drying or making preserves).

Originally Posted by msminnamouse

What form of vitamin E do I use for adding to baking to help preserve foods and how much/do I use it?

Well, Vitamin E exists in 8 forms, the one used for food preservation is Alpha-tocopherol (also known as E-307). It is an antioxidant. But, Vit E is also an anticoagulant - and too much can cause bleeding disorders.

Most baked goods include fats - and they contain natural Vitamin E.

So - what are you trying to bake, and what makes you think they need additional Vit E?

[msminnamouse]

Dog biscuits for rescue dogs. They can't be refrigerated.