The fat content also is higher because of the oil in the grain, which makes the flour less stable and prone to rancidity.

This scientific-sounding ingredient is really just vitamin E. An antioxidant and fat-soluble vitamin, it prevents rancidity and oxidative spoilage in packaged foods. 

In addition to labeling, the proposed standards recommend taste panels to test for defects such as rancidity — something importers say is too subjective.