The main classification of food additives

 Antioxidants

1. The mechanism of action of antioxidants

 

The mechanism of antioxidants is relatively complicated, and there are many possibilities. If any antioxidants are easily oxidized themselves, they first react with oxygen to protect food. Such as VE. Some antioxidants can release hydrogen ions to decompose and destroy the peroxides generated during the auto-oxidation of fats, so that they cannot form aldehydes or ketone products such as dilauryl thiodipropionate. Some antioxidants may combine with the peroxides they produce to form hydroperoxides, which interrupt the oxidation process of fats, thereby preventing the oxidation process from proceeding, and they themselves form antioxidant free radicals, but antioxidant free radicals can form stable Dimer, or ROO- with peroxide radicals. Combines to form stable compounds.

2. Several commonly used fat-soluble antioxidants

 

(1) BHA: Butyl hydroxyanisole. Because it has good effect retention after heating and is effective in preserving food, it is one of the antioxidants widely used internationally, and it is also one of the commonly used antioxidants in China. It has a synergistic effect with other antioxidants, and when used with synergists such as citric acid, its antioxidant effect is more significant. It is generally believed that BHA has little toxicity and is relatively safe.

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