Why vitamin E is being added to commercial fats and oil?

1.Tocopherols, other antioxidants, and synergists can interact to produce multimechanistic barriers to lipid oxidation.

2.Vitamin E as an Antioxidant in Foods -the discussion pertains to the role of vitamin E and ascorbic acid at the cellular membrane level only in living systems; however, regeneration of vitamin E by vitamin C bears much practical significance to control of autoxidation in food commodities and processed foods. Synergistic activity of vitamin E and ascorbic acid as antioxidants in animal and vegetable fats and oils was observed before interactions in cellular membranes.

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