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Canned food antioxidant TBHQ
TBHQ also has characteristics such as high temperature resistance, oil solubility, and antibacterial properties, which are widely used in edible oils, fried foods, etc. Animal fats undergo a series of reactions such as the aggregation of fats, the production and transmission of free radicals, and so on at high temperatures. At the same time, animal fats lack natural antioxidants, so it is necessary to add effective antioxidants to maintain an appropriate shelf life. Chen Yongquan et al.
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 use of TBHQ can effectively delay oil oxidation in pastry foods,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%.During the production process of baked pastry products, due to prolonged exposure to oil and fat.
The main mechanism of TBHQ is to provide hydrogen to the free radicals R or RO0 in oils and fats, which can form stable dimers and become relatively stable substances, interrupting the chain reaction of oils and fats, thereby delaying the oxidation process of oils and fats.
The oxidation of oil components not only causes food discoloration, discoloration, destruction of vitamin A, D, E, and other components, but also produces odor. In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product. In severe cases, harmful substances such as oxides, peroxides, and decomposition products such as epoxypropylaldehyde can be produced.
