Vitamin E can be used as food packaging antioxidant

U.S. researchers have recently developed vitamin E as an antioxidant for food packaging materials.
It is reported that the use of this antioxidant is characterized by low price and low dosage, which can eliminate or reduce the odor problem of using antioxidants. It can be used in food and beverage packaging materials to improve the melt flow index and yellowing of polymers. The index improves the processability and color stability of the product, reduces the volatilization of the polymer, makes the antioxidant temporarily impervious, and can also be applied to high temperature processing to reduce gel formation and increase production. Vitamin E can be obtained from natural substances and can also be synthesized. It has unique advantages as an antioxidant, which opens up a new way for the manufacture of food packaging materials.