Natural Vitamin E 50% Powder, D-alpha-Tocopheryl Acetate

D-alpha-Tocopheryl Acetate 50% Powder is a food-grade Vitamin E ingredient manufactured according to EP 11.0 standards. It is supplied as almost white, yellowish, or light brown small particles with good handling properties for dry blending and nutritional formulation applications. This product provides natural-source Vitamin E activity in the stable acetate form. Compared with free tocopherol, tocopheryl acetate offers improved stability in formulation, making it suitable for dietary supplements, functional foods, nutrition powders, premixes, and other food-grade applications where Vitamin E fortification is required. The product is tested for identification, assay, loss on drying, particle size, heavy metals, and microbiological quality according to EP methods. Specification: Identification: - Thin-layer Chromatography: Positive - Retention Time: Conform Appearance: Almost white, yellowish or light brown, small particles Assay: ≥50.0% Assay, IU/g: ≥680 IU/g Loss on Drying: ≤5.0% Particle Size: Residue on 40 mesh ≤1% Lead: ≤1 mg/kg Arsenic: ≤1 mg/kg Cadmium: ≤1 mg/kg Mercury: ≤0.1 mg/kg Aerobic Plate Count: ≤1,000 cfu/g Yeast and Molds: ≤100 cfu/g Coliform: <0.3 MPN/g Salmonella: Negative/25g Staphylococcus Aureus: Negative/25g Key Features: 1) Vitamin E 50% Powder Contains D-alpha-Tocopheryl Acetate with assay results meeting EP 11.0 requirements. 2) Natural D-alpha Form Made with D-alpha-Tocopheryl Acetate, a natural-source Vitamin E form, different from synthetic DL-alpha-tocopheryl acetate. 3) Stable Acetate Form Tocopheryl acetate provides better formulation stability compared with free tocopherol. 4) EP 11.0 Standard Manufactured and tested according to European Pharmacopoeia 11.0 standard. 5) Low Moisture Content Loss on drying is controlled to support storage stability and handling. 6) Controlled Heavy Metals Tested for lead, arsenic, cadmium, and mercury. 7) Microbiological Quality Tested Tested for aerobic plate count, yeast and molds, coliform, salmonella, and staphylococcus aureus.