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2,5-Tertiary butylhydroquinone
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.
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.
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.
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.
Peroxides further decompose to form small organic compounds such as aldehydes, ketones, and acids, which directly affect the taste and flavor of the product and cause great harm to human health. Researchers have been committed to exploring efficient antioxidant technologies and developing safe products. The successful development and widespread use of antioxidants such as TBHQ have solved the problem of rancidity in oil-rich foods. TBHQ, BHA, BHT, PG, etc. are all free radical absorbents that can transform free radicals into stable products and block free radical chain reactions. In the study, it was also found that the antioxidant effect of TBHQ is 5-7 times that of other antioxidants, because their stability is different after reacting with peroxides.
