Natural tocopherol food

MATRIX FINE SCIENCES PVT LTD.
Innovate.Science.Life
1

Sole Indian Manufacturer
of
Natural Mixed Tocopherols
d-alpha-tocopherol
&
Natural Phytosterols
Mfg : D 8 Paithan MIDC Aurangabad 431148
( Maharashtra State ) INDIA
Phone :+ 91-2431 232901 / 902
Url: http://www.matrixfinesciences.com
Email - sales2@matrixfinesciences.com

- Operations Began in June 2012
- Research of More than 4 years in High
Concentrate Natural Mixed Tocopherol,
d-alpha-tocopherol & Phytosterol
- Only Company in India to Manufacture
Natural Vitamin E of High Concentrates
- Specialized in the Manufacturing of
Vitamin E from Soy and Sunflower
Matrix ensues 50 years of Expertise in Chemical Manufacturing
Diverse
Intense
Deep
Rich Base of
Experience & Expertise in
Manufacturing & Management
of Chemical Industry

7
Food and Living Organism
Essential nutrients available from food are fats,
proteins, carbohydrates, Vitamins, minerals.
Food provides :
nutritional support for the body
energy, maintains life and stimulates growth
Foods types are classified as per their source &
process of preparation like :
• plant source foods e.g. vegetables/fruits
• animal source foods e.g. meat/eggs
• sea foods e.g. fish/crab/lobster
Dehydrates, oils and frozen foods of above sources
•processed / frozen foods e.g. bread/jelly

8
Oxidation: Biggest challenge to Food
Food Oxidation is one of the major causes of food spoilage
 Major source of decreasing the nutritional quality of food
 Potential to generate toxics like hydrogen peroxides, hyperoxides, ketones
Food Oxidation is a …….
 Reaction that takes place when oxygen has access to products
containing fat or pigments

9
Oxidation: Biggest challenge to Food
Food Oxidation is one of the major causes of food spoilage
If fats oxidize, they produce “off” odors and flavors (stale, rancid odors)
If pigments oxidize, they change color completely
For example,
Red meat turns grey when the myoglobin pigment oxidizes
After
Oxidation Before
Oxidation
After
Oxidation

WHAT is Rancidity and HOW it affects Food
Rancidity :
- is oxidation of fats into aldehydes and ketones
- severely compromises the quality of food products
- gives objectionable taste and odor in food
- limits their shelf-life
- leads to loss of colour
- limits nutrient value of food
- Leads to accumulation of toxic compounds in body
All foods that contain lipids, even at a very low level (<1%),
are susceptible to oxidation, leading to rancidity

Free Radicals : The Reason Behind Food Oxidation
Free radicals are atoms , molecules or ions that are highly reactive with
other cellular structures because they contain unpaired electrons.
Free radicals are formed when a weak chemical bond between molecules
or atoms breaks leaving behind ion, atom or molecule with unpaired
electron.
Free radicals are natural by-products
of our body’s metabolic processes
and immune system responses
( to neutralize viruses and bacteria).
Environmental factors such as
Sunlight, heat, transition metals,
pollution, radiation, cigarette
smoke and herbicides can also
create free radicals.

Free Radicals : The Reason Behind Food Oxidation
Free radicals attack the nearest stable molecule, "stealing" its electron.
When the "attacked" molecule loses
its electron, it becomes a free radical
itself, beginning a chain reaction
Free radicals can cause damage to
parts of cells such as proteins, DNA,
and cell membranes by stealing their
electrons through a process
called oxidation.
Free radicals are very unstable and react quickly with other compounds,
trying to capture the needed electron to gain stability
This is why free radical damage is also called “oxidative damage.”
When free radicals oxidize important components of the cell, they lose
their ability to function normally & may cause the cell to die

Food Oxidation process explained…

Antioxidant as Food Preservatives
One of the most effective ways of retarding lipid oxidation in foods is
to incorporate antioxidants
Antioxidants donate an electron to the free radical before it can oxidize
other cell components
Antioxidants donate an electron to the free radical before it can oxidize
other cell components
Once the electrons of the free radical are paired, the free radical is
stabilized and becomes non-toxic to cells

Antioxidant as Food Preservatives
The antioxidant molecule oxidize itself & neutralize a free radical molecule,
breaking the chain reaction
The resulting antioxidant free radical does not initiate another free
radical due to the stabilization of delocalization of radical electron.
It is not subject to oxidation due to its stability.
The antioxidant free radicals react with other free radicals to form stable
complex compounds
Damaging free radical Neutralised free radical
Radical now in a stable pair
Electron
transferred
Antioxidant Antioxidant converted to a Stable Free Radical

Vitamin E : Tocopherols & Tocotrienols
Vitamin E Family consist of 8 Compounds :
4 Tocopherols & 4 Tocotrienols
Alpha
Beta
Gamma
Delta
Gamma
Beta
Alpha
Delta

Matrix Vitamin E is a Natural Blend
Of Mixed Tocopherols
Consist of all 4 Forms of Tocopherols - alpha, beta, gamma & delta
80 % of these are Delta & Gamma – Tocopherols which exhibits
the highest Antioxidant properties
Though d-alpha tocopherol is most prominent among Vitamin E family
members, we get maximum benefit by combinations of all Tocopherols

d- alpha-tocopherol
The most abundant of the 8 compounds in our & animal bodies
The most potent of the eight compounds
Only available as an individual compound. The other seven members
of Vitamin E (3 tocopherol & 4 Tocotrienols) are available only as
mixture
Produced both in natural & synthetic form. Other seven members have only
natural forms

Tocopherol - Chemistry
- Tocopherols function to capture and
interrupt free radical chain reactions.
This gives them their antioxidant
properties
- The free hydroxyl group on the
aromatic ring is responsible for the
antioxidant properties
- The hydrogen from this group is
donated to the free radical, resulting in
a relatively stable free radical form of
the vitamin

Natural Vs Synthetic Antioxidant
Natural Antioxidant
1. Derived from natural sources like
soya & sunflower and contains no
addictives
2. Provide great nutritional value along
with its main function of
anti-oxidation.
3. Do not have any side effects & has
GRAS status by FDA and no usage
upper limit.
Synthetic Antioxidant
1. Synthetic antioxidant like THBQ,BHA,
BHT, PG are synthetically prepared in
laboratories & are basically chemicals
2. Do not provide any nutritional value
3. Are known to be cytotoxic as they
found to increase toxicity in cells. It is
strictly regulated & can’t be used
above 200 ppm

Natural Vs Synthetic Antioxidant
Natural Antioxidant
4. Increasingly being used in all
countries worldwide as it is
safe & natural
5. Are more readily accepted by the
body & retained by human tissues
for longer period
6. They have antioxidant effects in
human tissues as well
7. More consumers prefer foods
with natural preservatives
due to additional health benefits
Synthetic Antioxidant:
4.Many synthetic antioxidant like BHA,
BHT are banned in Europe, Japan as
there are many evidence pointing
them as carcinogenic
5. They require more effort in
metabolism
6. They don’t have any antioxidant
effect in human tissues
7. Consumers don’t prefer synthetic
preservatives as they causes health
issues like liver & kidney damage,
insomnia, etc.

Naturally Occurring
Extracted from natural source like
Soy oil deodorizer distillates
No External Additions
Helps Prevent Oxidation and
Rancidity in oil based Formulations
Has 100% more bioavailability
(available for use by our body)
Tampered ( made) in Labs.
Extracted from Petrochemicals
Additions of Acetic Acid and other
Chemical based Ingredients
Very Low Prevention from Rancidity
in Oil Based Formulations
Has very low bioavailability
The Natural Vs. Synthetic Tocopherol

Our body has Tocopherol transfer
protein which recognizes natural
tocopherol & preferentially puts it in
blood
Our body retains natural tocopherol
longer in its tissues
Natural Tocopherol passes from
pregnant mother to child 3 times
better as compared to synthetic form
Does not have any side effects
Tocopherol transfer protein does
not give preference to synthetic
tocopherol & tries to flush it from
body
Retention of Synthetic tocopherol
in our body tissues is very low
dl-alpha Tocopherol passes only
one-third from pregnant mother to
child in comparison to natural form
Increases toxicity in body due to its
harmful metabolic compounds
The Natural Vs. Synthetic Tocopherol

Synthetic Antioxidant – A Health Hazard !!!
Adverse Reactions to Synthetic Antioxidants like BHA, BHT and/ or TBHQ

Synthetic Antioxidant cannot be recycled & reused by the Organism, once
they have donated their electron
After showing their antioxidant property, synthetic antioxidant tends to
turn into harmful metabolic by products
These By products, instead of decreasing oxidative stress on Organism
increase it
Natural Antioxidant after oxidation is either re-charged by accepting an
electron from another type of antioxidant
Or
It is re-cycled into building material such as collagen for purposes of tissue
repair.
There are no By-products in case of natural antioxidant

Synthetic Antioxidant can suppress the immune system or disrupt the
production of natural antioxidants in the body.
E.g. - Glutathione, an antioxidant made by the liver, is readily depleted due
to toxic by products produced by synthetic antioxidants
They can disrupt normal biochemical pathways in the body, due to
production of by product hydrogen peroxide
The hydrogen peroxide undergoes metabolic breakdown under oxidative
stress leading to the formation of more hydroxyl radicals
Synthetic antioxidant actually accelerate free radical biochemistry
Source:- 1. https://www.organicconsumers.org/scientific/synthetic-antioxidants-can-harm-your-
health
2. http://www.researchgate.net/publication/236980446

Both BHA and BHT influence cellular metabolism through induction of
various drug metabolizing enzymes such as cytochrome P450, cytochrome
b, NADH reductase, glucose-6-phosphate dehydrogenase
BHA causes increase in organ weight like hypertrophy of liver, thyroid,
adrenals, lungs and proliferation of endoplasmic reticulum in liver cells
BHT may also cause decrease in lung & kidney cells and cell growth
inhibition
Both BHA and BHT might cause induction of chromosomal & sperm
abnormalities & cause decrease in smooth muscle and heart muscle
contractility
BHA might cause alteration of lipid composition in liver, serum & platelets
and might cause lesions in fore stomach

BHT may cause inhibition of repair DNA synthesis & vitamin K antagonism
leading to a decrease in clotting factors.
Tertiary-Butylhydroquinone (tBHQ), one of the degradation products of
BHA is known to exert carcinogenic effects by causing oxidative damage to
DNA
Synthetic antioxidant intake is strictly regulated by -
• European Union Directives and Regulations,
• FDA in the United States,
• Food Standards Australia New Zealand for Australia and New Zealand,
• Joint FAO/WHO Expert committee on food additives
• FSSAI, India
proves the fact that they have potential harmful effects
Natural antioxidant do not have any such regulation & enjoys GRAS status
worldwide

BHA (Butylated hydroxyanisole) is banned in Japan while TBHQ (Tertiary-
Butylhydroquinone ) is banned in Canada, Japan & all European countries
Synthetic antioxidants manufacturers suggest that intake of synthetic
antioxidants within ADI (Acceptable Daily Intake) generally poses no
significant health risk. However they do not mention its long term use
effects
It is clinically proven that currently used synthetic antioxidants like BHA,
BHT, TBHQ, PG, OG, DG have tendency to get accumulated in body
Thus long-term ingestion of these antioxidants may aid in acute toxicity of
several carcinogenic / mutagenic chemicals and lead to chronic side effects
Source: 1. https://www.wpi.edu/Pubs/E-project/Available/E-project-011411-
111411/unrestricted/rvenkatesh_disha_IQP.pdf
2. http://www.ncbi.nlm.nih.gov/pubmed/8493816

Manufacturers of Natural Vitamin E
SOURCE
SOURCE

Natural
Matrix Vitamin E is:
A non-polar, Fat Soluble Antioxidant Part of a
Family of Natural Antioxidants known as
Mixed Tocopherols.
We Believe in ……..
Natural Antioxidants :
 Replace Synthetic Antioxidants like TBHQ, BHA, BHT etc.
 Preserve the flavor, color and freshness of food products
for longer time, preventing oxidation
 Create better stabilizing agents
 Promote better heart health, blood characteristics and
cell functioning
 Give better healing, moisturizing & caring effects to skin
 Help increase shelf life of the product

Natural
Natural Antioxidants :
Source : Plant base ( Soy , Sunflower )
Green Technology : Molecular Distillation
Non Denatured product : Non GMO product
Production of co-products: Bio fuels, not waste
Reduced transportability : Reduced carbon costs in
raw material sourcing

Natural
Our Products are
Free from
Animal origin
Gluten
Lactose
Alcohol
Certified
 CERT ID Non GMO
 Kosher
 Halal
 Cosmos Ecocert

We Have a Modern Automated Plant

Important role of Natural Mixed Tocopherol
Prevents processes that clog arteries thus preventing Atherosclerosis
Lowers risk of Heart attacks
Saves brain from Alzheimer’s & Parkinson’s diseases
Helps to prevent Cancer, Diabetes, Arthritis
Boost your immune System
Lessen odds of male infertility
Protects Skin from Sun damage
Slows down the entire aging process
Helps in the most crucial function of DNA repair
Prevents Age-Related Macular Degeneration & Cataract : Eye Disorders
Helps in Wound Healing

42
Understanding the Human Skin
Structure
1. Layered
2. Porous
3. Textured
4. Sensitive
5. Elastic
6. Absorbant
Mixed Tocopherol Application in
Edible Oil Industry

43
Structure
1. Layered
2. Porous
3. Textured
4. Sensitive
5. Elastic
6. Absorbant
Edible Oil Processing
Crude Vegetable Oil naturally contains Vitamin E /
Tocopherols which acts as primary antioxidant in
its preservation
However during Oil refining process there is significant
loss of Tocopherols
For e.g. The average losses of tocopherol content in sunflower seed oil
during the chemical & physical refining processes were found to be 30.2%
and 35.5%, respectively
Due to loss of antioxidants, the refined oil is highly vulnerable to undergo
oxidation & ultimately turn rancid
Hence its extremely important to add natural mixed tocopherol to refined
oil so that it replenishes the lost tocopherol level & the finished product
has longer shelf life and improved nutritional value

44
Structure
1. Layered
2. Porous
3. Textured
4. Sensitive
5. Elastic
6. Absorbant
Edible Oil & Processed Foods
The Mixed Tocopherol has 80% Delta & Gamma
Tocopherol which shows the highest
antioxidant properties
Processed foods are frequently subjected to
Irradiation to kill the pathogenic & spoilage
microorganisms
Irradiation has the ability to ionize the moisture content in food followed by
formation of free radicals & peroxides
If the oil used for food preparation is fortified with additional Natural
Mixed Tocopherol then the complete oxidation processed is delayed
extending the shelf life of processed foods

45
Structure
1. Layered
2. Porous
3. Textured
4. Sensitive
5. Elastic
6. Absorbant
Repeated Heating of Edible Oil
Reusing cooking oil in food preparation, especially during deep-frying, is a
common practice to save costs
Repeated heating of the oil accelerates oxidative degradation of lipids,
forming hazardous reactive oxygen species
It could lead to pathologies such as hypertension, diabetes , vascular
inflammation & numerous other metabolic disorders
It completely depletes the natural antioxidant
contents of the cooking oil
Long-term ingestion of foods prepared using
reheated oil compromises one’s antioxidant
defense network
Hence taking into consideration the common practice of usage of
reheated oil, its absolutely necessary to fortify cooking oil with additional
Natural Mixed Tocopherol to maintain the level of antioxidant in oil

46
Structure
1. Layered
2. Porous
3. Textured
4. Sensitive
5. Elastic
6. Absorbant
Mixed Tocopherol Mechanism in Edible Oil
Tocopherols interact with the polyunsaturated acyl groups of lipids,
stabilize membranes, and scavenge and quench various Reactive Oxygen
Species (ROS) and lipid soluble byproducts of oxidative stress
The antioxidant activity of Tocopherol is based on the ease with which the
hydrogen on the hydroxyl group of the chroman ring can be donated to
neutralize a free radical
Tocopherols compete with unsaturated fats and oils for lipid peroxy
radicals. Lipid peroxy radicals react with Tocopherols much faster at 104
to 109 M−1s−1 than with lipids (10 to 60 M−1s−1)
One tocopherol molecule can protect about 103 to 108 polyunsaturated
fatty acid molecules

47
Structure
1. Layered
2. Porous
3. Textured
4. Sensitive
5. Elastic
6. Absorbant
Tocopheroxy radicals are more stable than lipid peroxy radicals due to
resonance structures. This ultimately slows down the oil oxidation rate
in edible oil
As with phospholipids, the polar chroman ring tends to stay near the
edges of the membrane, whereas the hydrophobic core will be buried
deep into the membrane
Tocopherols can transfer a hydrogen atom at the 6-hydroxyl group on its
chroman ring to lipid peroxy radical and scavenge the peroxy radicals
When a phospholipid tail becomes peroxidized by a free radical, the tail
becomes more polar and migrates to the surface
It can then meet the tocopherol chroman ring to be neutralized, while
forming a tocopheroxyl radical

48
Structure
1. Layered
2. Porous
3. Textured
4. Sensitive
5. Elastic
6. Absorbant
To minimize the oxidation of edible oil during processing and storage:
• Decrease temperature
• Exclude sunlight and oxygen
• Remove metals and oxidized compounds
• Use Natural antioxidants such as Mixed Tocopherol
Tocopherol protects against lipid peroxidation by acting directly with
a variety of oxygen radicals, singlet oxygen, lipid peroxide products, &
the superoxide radical, to form a relatively safe tocopherol radical
Tocopherol is aptly called as Universal Stabilizer in Oxidation process
Moreover Tocopherol radical can be regenerated into tocopherol
molecule by Vitamin C or by Ubiquinol (reduced) form of coenzyme Q10
Source : 1. Mechanisms and Factors for Edible Oil Oxidation - Eunok Choe and David B. Min
2. http://shodhganga.inflibnet.ac.in/bitstream/10603/17853/2/03_chapter%202.pdf

49
Structure
1. Layered
2. Porous
3. Textured
4. Sensitive
5. Elastic
6. Absorbant
Vitamin E Application to Food Industry

Natural Mixed Tocopherol :
The Best Antioxidant
Table I. Effectiveness of Tocopherols as Antioxidants
in Food Fats
Tocopherols AOM* Stability (3,4)
(hour to develop Peroxide
Value of 20 meq/kg)Fat Type ppm
Lard 0 7
50 33
100 45
200 48
Tallow 0 7
200 105
Butter oil 0 35
200 122
* AOM : Active Oxygen Method / meq = milliequivalents
Source : http://www.parmentier.de/gpfneu/deutsch/foodantiox.php

Table II. Comparison of the Antioxidant Properties of Mixed
Tocopherols Vs. dl Alpha Tocopherol in Lard
Total
Tocopherols
AOM* Stability (3,4)
(hours required to develop
Peroxide Value of 20 meq/kg)
Antioxidant Treatment ppm
Control (no antioxidant) 0 7
dl-Alpha-Tocopherol 200 33
Mixed Tocopherols 50 33
Mixed Tocopherols 200 48

Table III. Effectiveness of Tocopherols in Vegetable Oil (Citrus Oil)
Total Tocopherols
AOM* Stability (3,4) (hours required at 65°C
to develop Peroxide Value of
70meq/kg)
(ppm)
Lemon
Terpenes
Grapefruit
Oil
Orange
Oil
Lemon
Oil
0 3 35 32 18
100 98 60 75 57
250 159 96 119 132
400 127 146 174 188

Table IV. Carry Through Effectiveness
of Mixed Tocopherols in Fried and Baked Foods
Antioxidant Treatment (Schaal Oven Stability at 788 Degree Celsius)
Days required to develop rancid odor
Potato Chips Pastry Crackers
Untreated (control) 6 28 14
200 ppm Tocopherols 65 61 61
Tocopherols are heat stable and are not volatile or steam distillable
under normal conditions of cooking. Below Table illustrate the
effectiveness of Tocopherols in deep-fried and baked foods

N
Application in Food Industry
Animal Fats, Oils and Related Products
-TOCOPHEROLS have a favorable antioxidant
effect on animal fats and oils such as lard, beef
tallow and chicken oil
- They are added to frying oil in particular
because they do not volatilize like BHA and BHT
- When fats and oils are used as ingredients for
soup or seasoning, the addition of
TOCOPHEROL extends the shelf life of the
products
Suggested Dosage : 0.03~0.1% of Fat or Oil
( to be adjusted as per independent research, formulation
and product requirement )

Vegetable Oils and Related Products
- Liquid vegetable oils like soybean or rape
seed oil naturally contain Tocopherol
- When these oils are partially hydrogenated
the original content of Tocopherol is lost
during the process of hydrogenation
- It is recommended to add natural tocopherol
to increase the shelf life & nutritional value of
Oil
- It also prevents the rancidity which is the
most prevalent problem in oil
Suggested Dosage :
0.03~0.1% of Fat or Oil
( to be adjusted as per
independent research,
formulation and product
requirement )

Fish Oil and Related Products
- The characteristic odor of fish oil is exacerbated
by oxidization. This can be prevented by adding
tocopherol into them
Processed & Canned Foods
-Coloring problem due to oxidation of fats
and oils in processed food products such as
dried, salted and canned products can
be prevented by adding tocopherol into them
Suggested Dosage : 0.1~0.5% of raw material
( to be adjusted as per independent research, formulation
and product requirement)
Suggested Dosage : 0.1~0.5% of Food material
(to be adjusted as per independent research and product
requirement )

Cereal Foods
- The lipids on the surface of cereal foods are easily
oxidized and emit an unpleasant odor
- This can be prevented by spraying an emulsion of
Tocopherol on the snacks
- For fried snacks it is preferred to add tocopherol
to the frying oil
Dehydrated Mashed Potato
- Potatoes smell like dried grass when they are
oxidized
- Tocopherol prevents such smells and prolongs the
shelf-life of products
Suggested Dosage : 0.03~0.1% of fat or oil
(to be adjusted as per independent research and product requirement )

Fried Noodles
- Tocopherol added to frying oil for noodles
and to wheat flour helps retain the favorable
taste of the flour
- The addition of Tocopherol to both frying oil
and wheat flour exhibits a combined effect on:
• Quality
• Retention of freshness
• Prolongation of the shelf-life of fried noodles
Suggested Dosage : 0.03~0.1% of fat or oil
(to be adjusted as per independent research and product requirement )

Ham and Sausages
- Tocopherol works effectively as an antioxidant in dried sausages which are
displayed in room temperature
- Tocopherol retains the fresh flavor of spices used in ham and sausages for a
long period of time
- It is also useful for the prevention of freezer burn during storage
Suggested Dosage : 0.01~0.5% of food
(to be adjusted as per independent research &
product requirement )

Dehydrated Foods
- ln dried or dehydrated foods, oxidation
causes changes in flavor, generation of a
rancid odor and discoloration
- Tocopherol prevents these disadvantages
associated with oxidation and prolongs the
shelf-life of products
- It is also effective in the retention of the
colors and flavors of dehydrated vegetables
Suggested Dosage : 0.01~0.5% of food
(to be adjusted as per independent research and
product requirement )

Carotenoid Color
- Tocopherol is effective in preventing the
deterioration of carotenoids color
- Tocopherol also prevents color fading of food to
which carotenoid colorant is added
- It is very effective to prevent color fading of foods
in which carotenoid color is contained naturally such
as carrot, sweet potato, pumpkin, pepper & salmon
- Carotenoid color :
- Foods containing Carotenoid :
Suggested Dosage : 0.03~0.1% of Pigment
Suggested Dosage : 0.1~0.5% of Food

Application in Nutraceutical Industry

Nutraceutical Industry Segmentation

Vitamin E in Nutraceutical Industry
Functional Foods: Processed foods containing
ingredients that aid specific bodily functions
Dietary Supplements:
Soft Gel Capsules/ Tablets/ Liquids/ Powders, etc with
ingredients imparting medical or health benefits
Functional beverages:
A drink product with ingredients such as herbs, vitamins,
minerals, amino acids or additional raw fruit or
vegetables

Vitamin E in Nutraceutical Industry
Vitamin E is used for the fortification of foods & beverages like -
Breakfast cereals
Biscuits
Powder malt-based beverages
Instant Powder drinks
Juices
Fortified Waters

Our Upcoming Product
PHYTOSTEROLS

Phytosterol
Phytosterol encompass plant sterols and
stanols
The European Foods Safety Authority (EFSA)
concluded that blood cholesterol can be
reduced on average by 7 to 10.5%
FDA concluded that Phytosterol resulted in
significant 5 to15%reductions in blood LDL
cholesterol levels
Elevated triglyceride levels are a risk factor for CVD. Phytosterol reduces
triglyceride by 14%
Phytosterols has great potential to inhibit lung, stomach, ovarian and
breast cancers
They are steroid compounds similar to
cholesterol which occur in plants

Recognized GRAS
Generally Recognized as Safe as
a nutrient
and preservative
Matrix Systems and Certifications
Matrix Fine Sciences Pvt. Ltd is providing Natural
Mixed Tocopherol with below Certifications
KOSHER, HAAL,
CERT ID, FSSAI
Pre-registered
for REACh

MATRIX FINE SCIENCES PVT LTD.
Innovate.Science.Life
69

Source Acknowledgement…
Papas A : The Vitamin E Factor 1993, Harper Collins
http://www.globalhealingcenter.com
http://www.edenbotanicals.com/vitamin-e-oil.html
http://www.hallstar.com/pis.php?product=1VEN1
http://www.annmariegianni.com
http://www.veris-online.org
http://www.organictech.com
http://www.rikenvitamin.com
https://www.organicconsumers.org
http://pontoniere.blogautore.espresso.repubblica.it/2013/05/20/synthetic-antioxidants
http://www.nlm.nih.gov/medlineplus/antioxidants.
http://www.doctorslounge.com/primary/articles/antioxidants
http://www.eatright.org/
http://www.pharmainfo.net

Natural tocopherol food

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