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]

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).

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.