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Di-tert-butylhydroquinone
Oil soluble antioxidants can be soluble in fats and oils, and have a good antioxidant effect on fats and fatty foods, preventing their oxidation, rancidity, and oil burning. Commonly used include butyl ether, dibutyl light toluene, gallic acid propionic acid vinegar, etc
Water soluble antioxidants are soluble in water and mainly used for food oxidation and discoloration. Commonly used are ascorbic acids, isoascorbic acids and their salts, phytic acid, disodium ethylenediaminetetraacetic acid, amino acids, spices, and sugar alcohols
As an antioxidant, it must meet the following requirements as much as possible: no harm to the human body; There should be no bad taste, smell, or color; Low concentration can be applied; If added to oil, it is fat soluble and can still maintain effective antioxidant capacity after processing; Need to be fast, effective, and cost-effective
Vegetable oil, animal fat, chewing gum, soup, seasoning, vitamins, grain food, nuts, essence, sausage, animal feed, grain food packaging, candy, instant potatoes, flavor substances, yeast, cosmetics, etc
As an antioxidant, it must meet the following requirements as much as possible: no harm to the human body; There should be no bad taste, smell, or color; Low concentration can be applied; If added to oil, it is fat soluble and can still maintain effective antioxidant capacity after processing; Need to be fast, effective, and cost-effective
Antioxidants are substances that prevent or delay food oxidation, improve food stability, and extend storage life
Food antioxidants can be divided into oil-soluble antioxidants and water-soluble antioxidants based on their solubility properties
Oil soluble antioxidants can be soluble in fats and oils, and have a good antioxidant effect on fats and fatty foods, preventing their oxidation, rancidity, and oil burning. Commonly used include butyl ether, dibutyl light toluene, gallic acid propionic acid vinegar, etc
