Let’s start with what oxidation is:

During processing or storage, food is easily affected by temperature, light, oxygen, metals and enzymes, and oxidization occurs. Food contact with the air, because the air contains oxygen, some ingredients in the food is easy to be oxidized, and then produce discoloration, rancidity or deterioration.

In fact, food and girls, two ways to “anti-aging” (oxidation), a physical method “external”, a chemical method “internal”!

Physical method will generally use degassing, sealing, heating means to maintain its quality and stability and prolong the preservation.

For example, we see the vacuum food or those filled with nitrogen packaging of food (the most common is all kinds of potato chips).

Chemical method (internal) is what we often call antioxidants, added during food processing.

Food antioxidants are created to prevent or delay the oxidation of food, and are a type of food additive that improves food stability and extends storage life.

There are more types of antioxidants, and the mechanism of antioxidant action is not the same, more complex, there are a variety of possibilities. Summarized , there are mainly the following kinds: First, through the reducing effect of antioxidants, reduce the oxygen content in the food system; Second, is to interrupt the oxidation process chain reaction, prevent the oxidation process further; Third, is to destroy, attenuate the activity of oxidative enzymes, so that it can not catalyze the oxidation reaction; Fourth, will be able to catalyze and cause oxidation reaction of the material closed, such as complexation of metal that can catalyze oxidation reactions Ions, etc.

Common antioxidants

At present, domestic commonly used synthetic antioxidants are: butyl hydroxyanisole (BHA), dibutyl hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ) and so on.

• Butyl hydroxyanisole (BHA) white or slightly yellow crystalline, melting point 48 ~ 63 ℃, boiling point 264 ~ 270 ℃ (98 KPa), high concentration will be slightly phenolic flavor, soluble in ethanol (25 g/100 mL, 25 ℃), propylene glycol and grease, insoluble in water.BHA is stable to heat, not easily destroyed under the conditions of weak alkali, and metal ions with the role of the non-coloring.BHA is a good antioxidant. BHA is a good antioxidant, no toxicity in effective concentration. BHA is a very good antioxidant, no toxicity at effective concentration. As food antioxidant, it can hinder the oxidation of oil and grease food and delay the time when the food starts to be corrupted.
• 2,6-Di-tert-butyl-4-methylphenol (BHT) is odorless, tasteless, non-toxic white crystal. Melting point 71℃, boiling point 265℃, insoluble in water and dilute alkali, soluble in benzene, toluene, ethanol, gasoline and food oil. Its solubility is: 25% in ethanol, 30% in soybean oil, 20% in cottonseed oil, 40% in lard.BHT is an antioxidant with a wide range of industrial uses, mainly used in the field of food fats and oils to increase the shelf-life of fats and oils.
• TBHQ is a white or slightly reddish brown crystalline powder with a light special flavor, almost insoluble in water (about 5%), soluble in ethanol, ethyl acetate, ether and other organic solvents.TBHQ is an edible antioxidant allowed to be added in small quantities by the state regulations, and compared with BHT, BHA, TBHQ has a safer non-toxic performance, and it can inhibit Bacillus cereus, Staphylococcus aureus, E.coli, etc. TBHQ is a kind of antioxidant with wide range of industrial uses, mainly used in the field of food oils and fats to increase the shelf life of oils and fats, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and other bacteria, as well as Aspergillus niger, Aspergillus variegatus, Aspergillus flavus and other microorganisms.

Classification of antioxidants

Common synthetic antioxidants include BHA, BHT, PG and TBHQ. They are all “phenolic” substances with low toxicity, and the addition of antioxidants greatly benefits food safety compared to the hazards of oxidative deterioration.

In addition, the food industry uses a variety of natural antioxidants, including vitamin E, vitamin C, phytic acid, and tea polyphenols.

In addition to natural and synthetic, we can also categorize antioxidants into oil-soluble and water-soluble.

The oil-soluble ones are mainly used in foods containing more fats and oils, such as cooking oil, nuts, fried foods, meat and meat products.

Water-soluble ones are mainly used in foods containing more water-soluble vitamins and natural colorings, such as fruit and vegetable juices, processed fruits and vegetables.

Selection of antioxidants

Food how to choose the right “internal” products?

1. The price is almost the same, of course, we should consider the cost-effective!
Under the same conditions, choose the antioxidant that has a wide PH range and less usage.

2. “Three-no products” can not be eaten.
The choice of antioxidants should comply with the relevant regulations and standards of the region and country where the product is sold. 3.

3. If you can’t digest this product, you should change it.
Pay attention to the choice of water-soluble and oil-soluble antioxidants to ensure that the final quality of the product will not be affected. 4.

4. Can’t have side effects ah.
Good stability, stable in storage and processing, non-decomposition and non-volatilization, can be paired with other raw materials of the product, and packaging materials do not have any reaction.

5. Still so young, don’t choose the noblewoman level products~.
The price is in line with the needs of enterprises.

6. Internal and external dressings plus exercise!
A single antioxidant can not meet the required when you can use the method of compounding to solve the problem.