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Adhesive Antioxidants
When the tert butanol process encounters bottlenecks, replacing tert butanol with isobutene is a feasible breakthrough direction.As for vegetable oils, their antioxidant capacity is in the order of TBHQ>PG>BHT>BHA. As for animal fats, the order of their antioxidant capacity is TBHQ>PG>BHA>BHT.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.
TBHQ has good oil solubility and thermal stability, and does not change in color after heating.They are only suitable for high water content oil and fat foods such as biscuits, instant noodles, artificial milk oil, and mayonnaise. When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides.
Oxidized fish oil is harmful to human health, so it is important to prevent oxidation and improve the stability of fish oil. According to research, when fish oil is stored at room temperature without the addition of TBHQ.
The preservation rate of DHA and EPA in fish oil without antioxidants was 60.3%. When comparing the antioxidant effects of TBHQ and tea polyphenols on fish oil, it was found that although tea polyphenols also have good antioxidant effects on fish oil, adding TBHQ has a better effect and is more conducive to fish oil storage at low temperatures. Due to the fact that tea polyphenols are natural antioxidants, antioxidants can be selected according to different needs.
