Comparing E306 - Tocopherol-rich extract vs E302 - Calcium ascorbate
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Popular questions
Are tocopherols bad for you?
No—tocopherols (E306, natural vitamin E) are considered safe at permitted food-use levels; issues mainly arise with excessive supplement doses, which can increase bleeding risk or cause mild stomach upset.
Are tocopherols safe for dogs?
Yes—mixed tocopherols are commonly used as natural preservatives in dog foods and are considered safe at those levels; avoid high-dose vitamin E supplements for pets unless advised by a veterinarian.
What are tocopherols in food?
They are vitamin E compounds (E306) extracted from vegetable oils, added as antioxidants to slow oxidation and rancidity, especially in fatty foods.
What is tocopherols in food?
In foods, “tocopherols” (E306) refers to a vitamin E–rich extract used as an antioxidant to stabilize oils and preserve flavor.
Are tocopherols safe?
Yes—E306 is generally considered safe at normal food levels (authorized in the EU and GRAS in the U.S.); risks mainly come from very high supplemental intakes.
Is calcium ascorbate bad for you?
No—at the small amounts used in foods it isn’t considered harmful and can provide vitamin C (and a little calcium). Very high supplemental intakes may cause stomach upset, and people prone to kidney stones or with iron overload should be cautious with high vitamin C.
What is calcium ascorbate made from?
It’s the calcium salt of ascorbic acid (vitamin C). Industrially, ascorbic acid is made by fermenting plant-derived glucose, then neutralized with a calcium source (e.g., calcium carbonate or hydroxide) to form calcium ascorbate.
Is calcium ascorbate safe?
Yes—it's approved in the EU, US, and Australia/New Zealand and is generally recognized as safe at normal food-use levels. Excessive supplemental doses may cause gastrointestinal upset.
Is calcium ascorbate synthetic?
Usually yes: it's produced via microbial fermentation of sugars followed by chemical neutralization with calcium, rather than being extracted directly from plants.
What is calcium ascorbate used for?
It’s used as an antioxidant to slow oxidation and browning, helping preserve flavor and color (e.g., in beverages, fresh-cut produce, and meats), and to fortify foods with vitamin C (and some calcium).