The main components of commonly used antioxidants in food additives, as well as the principles of antioxidant?
Deoxidants are also known as free oxygen absorbers, free oxygen scavengers or deoxidizers, etc. It is a substance capable of absorbing oxygen. In the food sealed packaging, while adding the packaging can remove the oxide material, remove the packaging container free oxygen and dissolved oxygen, to prevent food due to oxidation and mold, deterioration and so on. Deoxidizer for food not only can effectively inhibit the deterioration of the quality of the contents, but also to maintain the original food color, smell, taste, pest control, bacterial growth, maintenance of nutrients, extend the preservation time, so the use of deoxidizer preservation Food is a high quality, effective, convenient and safe method of packaging preservation. Deoxidizer is the most commonly used iron series deoxidizer and sulfite deoxidizer. Deoxidation of deoxidizer is based on chemical reactions, so its oxygen removal capacity with the reaction series, time, temperature and other conditions vary. When the quick-acting deoxidizer is present in the sealed packaging container, the free oxygen can be reduced to less than 1% in about one hour and eventually to 0.2%. Slow deoxidation agent takes 12-24 hours, but the final deaeration capacity is the same, free oxygen can be reduced to 0.2% or less. Deoxidizer as a new material for food preservation, has its unique advantages. It is filled with food in the same container, the deoxidizer absorbs oxygen in the container, so that the container was anaerobic state, food can be preserved.
Some substances, although they are not antioxidant, but with the antioxidant mixed use, but can enhance the antioxidant effects, such as citric acid, phosphoric acid, malic acid, tartaric acid and its derivatives, known as synergist. These substances have the effect of enhancing the antioxidant effect, some are due to the presence of metal ions in the metal to form a metal salt, so that the metal is no longer a catalytic effect. And the other is due to the role of antioxidants with the free radicals, and the antioxidant regeneration. The use of antioxidants can not only extend the shelf life of food, shelf life, to the producers, distributors bring good economic benefits, but also to provide consumers with reliable goods. As a result of this year to find some synthetic toxicity, and the "green" food trends, people tend to choose natural antioxidants, and thus the natural antioxidant research and development into a hot spot. But from the application point of view, whether synthetic or natural antioxidants will not be perfect, the nature of various foods, processing methods vary widely, a single antioxidant can not be suitable for all these requirements, so the development of complex Type of antioxidant is a good way. In addition, antioxidants can also be combined with other functional food additives, made of multi-functional complex formulations. Antioxidants include: 1. Glycyrrhiza antioxidant 2. Ascorbic acid (sodium. Calcium) 3. Ascorbyl palmitate 4. Butyl hydroxyanisole production technology 5. Diphenyl dipropionate 6.4-hexyl Phenol 7. Phytic acid 8. Propyl gallate 9. D-Sodium erythorbate 10. Tea polyphenol production technology 11. Tertin hydroquinone 12. Dibutylhydroxytoluene
Antioxidants are a class of food additives that prevent or delay oxidative deterioration of food ingredients. Food in the production, processing and storage process, and the role of oxygen fade, discoloration, odor smell is the phenomenon of food oxidation and deterioration. Such as meat color change, vegetables, fruit browning, beer smell and discoloration and so on. Fat or food fat oxidation rancidity, in addition to the nature of the fat itself, but also with the temperature, humidity, air and catalytic oxidation of light, enzymes and copper, iron and other metal ions to eliminate its catalytic activity. The principle of antioxidant is to prevent or delay the oxidation of food, but can not be restored after the oxidation reaction, because the antioxidant must be added before the oxidation and deterioration. (BHA), dibutylhydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ), butteryl , Gallate (PC), etc., water-soluble ascorbic acid and its salts, isoascorbic acid and its salts and so on. Eucalyptus sources can be divided into natural and synthetic two categories: natural brain phospholipids, tea and more fat; synthetic dibutyl hydroxytoluene and so on. The amount of antioxidant used is very small, must be fully mixed with the food in order to play a good role.
