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Instant Rice Antioxidant TBHQ
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.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. measured the changes in peroxide value of samples added with different antioxidants in lard while studying the antioxidant properties of TBHQ.
It can be seen that various antioxidants have significant antioxidant effects, with the order of advantages and disadvantages being TBHQ>PG>BHA>BHT>tocopherol.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.
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.
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.
