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Bread antioxidant TBHQ
Especially in areas with high room temperature, such as some southern regions of China, the sourness and flavor of instant noodles have become a hot topic of concern for instant noodle production enterprises and consumers. Therefore, appropriate selection of antioxidants can inhibit the rancidity of oily food production and prolong the storage life of the product. Shelf life is considered an effective way to prevent the product from deteriorating due to oxidation. TBHQ antioxidant can be directly added to the frying oil used in the production of instant noodles, with a typical addition amount of 0.01%.
Instant noodles, fried foods, puffed foods, and other oily foods, due to their high oil content (usually about 20% oil and 2%~6% water), are the main factors affecting the storage life of products due to air oxidation.
The use of a small amount of synergist in combination with TBHQ can have a synergistic effect on antioxidant activity and enhance its antioxidant effect; The antioxidant effect of TBHQ on different oils is not entirely related to the iodine value, so further research on its application and development needs to be carried out in order to achieve better antioxidant effects and benefits as much as possible.
The experimental results show that adding 002% TBHQ to oil can increase the antioxidant stability of the tested oil by 2-5 times, thus extending the shelf life of oil based foods compared to adding traditional antioxidants; And the antioxidant effect increases with the increase of the addition amount; The use of a small amount of synergist in combination with TBHQ can have a synergistic effect on antioxidant activity and enhance its antioxidant effect; The antioxidant effect of TBHQ on different oils is not entirely related to the iodine value, so further research on its application and development needs to be carried out in order to achieve better antioxidant effects and benefits as much as possible.
The successful development and widespread use of antioxidants such as TBHQ have solved the problem of rancidity in oil-rich foods. TBHQ, BHA, BHT, PG, etc. are all free radical absorbents that can transform free radicals into stable products and block free radical chain reactions. In the study, it was also found that the antioxidant effect of TBHQ is 5-7 times that of other antioxidants, because their stability is different after reacting with peroxides. In addition, TBHQ also has characteristics such as high temperature resistance, oil solubility, and antibacterial properties, which are widely used in edible oils, fried foods, etc.
