العربية
Português
Русский
Indonesian
Vietnamese
Japanese
Lubricant Antioxidants
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. 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.
Adding citric acid has a certain synergistic effect on TBHQ antioxidant activity. After 70 days of storage at room temperature, the POV of fresh eel oil containing 0.02% TBHQ and 01% citric acid was still lower than the hygiene standard, and the storage rate of the active ingredients DHA and EPA reached 87.2%; The preservation rate of DHA and EPA in fish oil without antioxidants was 60.3%.
Due to the high content of polyunsaturated fatty acids in fish oil, it is extremely unstable to factors such as light, oxygen, and heat, and is prone to oxidation to form peroxides, which then decompose into short chain carbonyl compounds. Oxidized fish oil is harmful to human health, so it is important to prevent oxidation and improve the stability of fish oil.
Fish oil is rich in content. 13 polyunsaturated fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have effects such as brain building, intellectual health, cardiovascular disease prevention, anti-inflammatory, and cancer prevention. Currently, fish oil products are increasingly used in medicine and health foods. Due to the high content of polyunsaturated fatty acids in fish oil, it is extremely unstable to factors such as light, oxygen, and heat, and is prone to oxidation to form peroxides, which then decompose into short chain carbonyl compounds.
