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Plate duck antioxidant TBHQ
The antioxidant effect of BHT can only be displayed after a long time. Adding 20mg/kg to oil for short-term storage is better than adding 100mg/kg. Although Vc and catechins have strong antioxidant effects, they are difficult to dissolve in oil and have poor thermal stability. The process of adding oil is complex, and it is easy to precipitate or oxidize during placement. Therefore, they should not be used as advanced oil antioxidants. They are only suitable for high water content oil and fat foods such as biscuits, instant noodles, artificial milk oil, and mayonnaise.
Using isobutylene as an alkylation reagent requires a reaction under closed conditions, which can also be catalyzed by strong acids. In a mixed solvent of xylene and ketone, 85% phosphoric acid is used as a catalyst [8], and isobutylene is added to synthesize tert butylhydroquinone. The selectivity of the single tert butylation reaction can reach over 90%. Cationic resin [9] can also serve as a catalyst for this reaction, but the effect is not very ideal.
When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides. When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect. TBHQ has good oil solubility and thermal stability, and does not change in color after heating. It can be added before and after the deodorization process of oil. Citric acid dehydrates when the heating temperature exceeds 110 ℃, so it is advisable to add it after the deodorization is completed.
After degumming, deacidification, decolorization, and deodorization, edible vegetable oil becomes a high-purity high-grade cooking oil or salad oil, while also losing some natural antioxidant substances, making it prone to oxidation and deterioration. For example, soybean oil, which contains a large amount of polyunsaturated fatty acids and is composed of glycerol vinegar (52% linoleic acid, 8% linolenic acid), is prone to oxidation and deterioration under the action of light, heat, and air. The order of antioxidant activity in soybean oil is TBHQ>Vc>VE>catechins>BHT. Among them, TBHQ, VE, and BHT have good oil solubility and do not change color after heating, making them suitable for use as advanced soybean oil antioxidants. The antioxidant effect of BHT can only be displayed after a long time.
Company Honours
In terms of social assistance, charitable organisations and corporate return to society, we have also achieved the title of Meritorious Enterprise issued by the local civil affairs unit.
We are not arrogant in front of reputation, not proud in front of achievements, not discouraged in front of difficulties, adhering to a grateful heart, serving the society, returning to the society, and striving for the future development of the company.
Quality Assurance
Shandong Best Food Technology Co., Ltd. obtained the China Quality Fangyuan Certification Group Food Safety 22000 and Quality Management IS09001 dual system certifications in 2019. The system operates in a well-regulated manner. The company adopts three-level quality management for internal control, and the internal quality resolutely implements the national standard GB26403-2011. , packaging quality and service quality strictly abide by the system rules and regulations, and move forward with continuous improvement and improvement. Reassuring customers and satisfying customers is our company's greatest pursuit and happiness.
