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Anonymous users2024-02-06a) Synthetic antioxidants.
The main ones are: tert-butylhydroxyanisole (BHA), bht-hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), propyl gallate (PG), ascorbyl palmitate (AP), thiodipropionate dilaurate (DLTP-hexylresorcinol (4-HR).
b) Natural antioxidants.
The main ones are: tocopherol (vitamin E), L-ascorbic acid (vitamin C), sodium D-erythorbate (sodium isovitamin C), tea polyphenols (TP), rosemary extract, phytic acid (inositol hexaphosphate), ginger extract.
For specific antioxidants and their dosages allowed in each type of food in China, you can refer to the latest national standard for food additives GB2760-2011
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Anonymous users2024-02-05Antioxidants refer to a class of food additives that can prevent the deterioration of food ingredients due to oxidation. It is mainly used to prevent oxidative rancidity of oils and fat-rich foods, as well as fading, browning, and vitamin destruction caused by oxidation. The antioxidants in food additives mainly include BHA (butylhydroxyanisole), BHT (dibutylhydroxytoluene), TBHQ (tert-butylhydroquinone), calcium ascorbate (sodium), dodecyl gallate, erythorbic acid, sodium erythorbate, monoglycerides citrate, etc.
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Anonymous users2024-02-04Food antioxidants can be divided into natural antioxidants and synthetic antioxidants according to **.
1. Natural antioxidants:
Vitamins: Vitamin C is naturally found in foods such as cauliflower, bell peppers, kale, strawberries, lemons, mustard greens, mangosteen, asparagus, celery, pineapples, etc.; Vitamin E is an important fat-soluble blocking antioxidant in the body, which can protect biofilms and fat-soluble proteins from oxidative stress, and is found in asparagus, avocados, eggs, milk and other foods.
Tea polyphenols: Tea polyphenols are natural ingredients extracted from tea with strong oxidizing properties, which can directly scavenge free radicals, inhibit lipid peroxidation reactions, and reduce the consumption of vitamin E and -carotene.
Rosemary: The main components are phenolic compounds and rosemary essential oil, the antioxidant mechanism of rosemary is to quench simple oxygen, so that free radicals are removed, and effectively cut off the chain reaction of oil oxidation, so as to effectively prevent the oxidation of oil.
2. Synthetic antioxidants:
Butylhydroxytoluene (BHT): Its antioxidant effect is achieved by its own automatic oxidation, and it is one of the largest antioxidants produced in China.
Butyl hydroxyanisole (BHA): its antioxidant effect is achieved by releasing hydrogen atoms to block the automatic oxidation of oil, which has strong antioxidant activity for animal fats and weak antioxidant activity for unsaturated vegetable oils.
Tert-butylhydroquinone (TBHQ): It has strong antioxidant capacity and has a certain antibacterial effect, and is one of the antioxidants used in oils and fats.
Propyl gallate (PG): its antioxidant effect is to block the free radical chain reaction by absorbing free radicals produced by oxidation, PG has a stronger antioxidant capacity than BHA and BHT in various oils, but its antioxidant capacity is not as good as TBHQ.
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