العربية
Português
Русский
Indonesian
Vietnamese
Japanese
Ham antioxidant TBHQ
With the development of the food industry, the forms of pastry food have become diverse. The various oils and fats used in pastry are essential ingredients. Oil, with its good crispness and unique flavor, has become one of the three major ingredients in baked goods. It plays an irreplaceable role in the production process of pastry food and is also an important source of energy for consumers. However, the oxidation and rancidity of fats and oils, as well as the production of unpleasant flavors, are a problem that troubles many pastry food producers. 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.
Baked pastry foods require a higher temperature during the baking process, such as cakes and bread, which require a baking temperature of 160C~190C. Temperature is the most important factor affecting oil oxidation, similar to general chemical reactions. As the temperature increases, the automatic oxidation rate of oil in the food increases. For every 10C increase in temperature, the oxidation and rancidity reaction rate increases by 2-4 times. During the production process of baked pastry products, due to prolonged exposure to oil and fat
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%.
With the development of the food industry, the forms of pastry food have become diverse. The various oils and fats used in pastry are essential ingredients. Oil, with its good crispness and unique flavor, has become one of the three major ingredients in baked goods. It plays an irreplaceable role in the production process of pastry food and is also an important source of energy for consumers. However, the oxidation and rancidity of fats and oils, as well as the production of unpleasant flavors, are a problem that troubles many pastry food producers. 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.
Biscuits and pastries contain high levels of oil, especially crispy biscuits and mooncakes, which are prone to oxidation and spoilage. Adding appropriate antioxidants is an effective method to delay the oxidation degradation of baked goods and extend the shelf life of products. However, research has found that TBHQ cannot be "carried into" baked goods, and the preservation effect of using TBHQ alone is not good. Generally speaking, TBHQ or PG is also added to the baked oil to improve its stability before and during baking
