Is the packet in the food package a reducing agent or an oxidizing agent?
In many food packages, the Producers place a packet of antioxidants and note the words "antioxidants, not edible". Its function is to absorb oxygen in the food bag, so that the oxygen level in the bag is controlled at a very low level, to prevent the proliferation of microorganisms in the bag. Because the growth and division of microorganisms require the participation of oxygen, the spores and hyphae of microorganisms are strongly inhibited under anoxic conditions. Thereby, the food in the bag is preserved, and the probability of microbial contamination is reduced.
Take active ferric antioxidants as an example;Due to the activity of iron is extremely fine powder, high surface area, the rate of reaction with oxygen is faster. Reduced iron powder. In general, the reaction equation is 4Fe+3O2+6H2O=4Fe (OH) 3, and iron corrosion reactions may also occur.Followed by iron powder particles will adsorption of these smaller food packaging bags in water, the water, in part from within the food, in part from nature. After absorbing most of the excess water, the relative humidity in the food package can be kept constant, which plays a very important role in controlling microbial pollution.
The ingredients of food reducing agents are some vitamins, phenols, iron powder and so on. Because these substances react readily with oxygen, they protect the food from being oxidized,
The small bag inside the food package is an antioxidant. Belongs to reducing agent.
