Using Vitamin E to Prevent Rancidity in Sauces

Yes, Vitamin E (Tocopherol, Oil, Food) can be used to help prevent rancidity in oil-based sauce products. Vitamin E acts as an antioxidant, which means it helps to protect the oils in your sauce from oxidation. Oxidation is a chemical process that leads to the formation of off-flavors and odors, commonly known as rancidity.

By adding Vitamin E to your sauce, you can extend its shelf life and maintain its quality by slowing down the oxidation process.

Another oil-soluble antioxidant that can be used for a similar purpose is Ascorbyl Palmitate (Esterified Vitamin C). It also helps to protect oils from oxidation.