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When is E enough?


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When is just using Vitamin E ok for a preservative? My assumption would be that it only prevents rancidity of the oils but I'm not sure.

The only instance of using "just Vit E" would be okay would be if there is only oils/butters in the product, any water at all, it will not be sufficient.

Keep in mind, Vit E alone will not keep the product stable if water is introduced to the product after you make it, folks dipping their fingers in the product with wet hands or a shower running behind them, etc.

if you are making whipped butter for yourself, I wouldn't add a preservative, vit E should be sufficient. For customers, better be safe and use what you need and have it tested.

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