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Old 03-11-2008, 11:47 PM   #1
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Vitamin E for preservation?

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?

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Old 03-12-2008, 01:01 AM   #2
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Quote:
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).

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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?
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Old 03-12-2008, 07:35 PM   #3
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Dog biscuits for rescue dogs. They can't be refrigerated.
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