Gamma-Tocopherol
The short version
γ-Tocopherol — the dominant tocopherol in soybean oil, with stronger lipid-peroxyl scavenging than α.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Naturally present in soybean and corn oils — γ is actually the most abundant tocopherol in the typical American diet. Industrially obtained as a fraction of the mixed-tocopherol concentrate extracted from vegetable-oil deodorizer distillate, or by chemical synthesis.
How it's used
Used as an antioxidant in vegetable oils, supplements, and infant formula. Lower vitamin-E biological activity than α-tocopherol (about 10%) but stronger reactive-nitrogen-species scavenging — relevant for some clinical-nutrition formulations.
Safety profile
ADI not specified — considered safe. Endogenous metabolite; widely consumed at much higher levels through diet than as an additive. No documented adverse effects at typical intake.
Physical & chemical properties
Pale yellow viscous oil. Insoluble in water; soluble in oils and ethanol. Sensitive to light and oxygen.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.