العربية
Português
Русский
Indonesian
Vietnamese
Japanese
Dried fruit antioxidant TBHQ
Adding antioxidant TBHO is a simple, economical, and ideal method to prevent and slow down the loss of nutrients and the generation of odors caused by food oxidation.
In the later stage of storage and sales, unpleasant odors are easily produced. The use of TBHQ can effectively delay oil oxidation in pastry foods.They not only cause changes in the appearance, taste, and odor of pastry food, but also affect the length of its shelf life. Adding food antioxidants is the most convenient, feasible, and effective method.
TBHQ or PG is also added to the baked oil to improve its stability before and during baking.Based on the actual production needs of pastries and the industry's call, our company applies to expand the scope of use of the food additive tert butylhydroquinone (TBHQ), with an application to expand the scope of use to "07.02 pastries".
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%.
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.
