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Polyester Polymerization Inhibitor
linolenic acid in oil are also damaged, reducing the nutritional function of the product. In severe cases, harmful substances such as oxides, peroxides, and decomposition products such as epoxypropylaldehyde can be produced, leading to food poisoning. Adding antioxidant TBHO is a simple, economical, and ideal method to prevent and slow down the loss of nutrients and the generation of odors caused by food oxidation.
The main mechanism of TBHQ is to provide hydrogen to the free radicals R or RO0 in oils and fats, which can form stable dimers and become relatively stable substances, interrupting the chain reaction of oils and fats, thereby delaying the oxidation process of oils and fats.
Pastry and bread stored in the air for a long time are prone to spoilage due to oxidation of their lipid components. The oxidation of oil components not only causes food discoloration, discoloration, destruction of vitamin A, D, E, and other components, but also produces odor. In addition, essential fatty acids such as linoleic acid and linolenic acid in oil are also damaged, reducing the nutritional function of the product.
Therefore, adding an appropriate amount of antioxidant tert butyl hydroquinone (TBHQ) according to the characteristics of pastry food during the processing is necessary and effective in slowing down the oxidation of oil and fat during the production process, preventing the loss of nutrients and stabilizing color, maintaining the good flavor of the product, and extending the shelf life of the product. Therefore, the necessity of adding antioxidant tert butyl hydroquinone (TBHQ) to baked goods is evident and sufficient.
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. However, the oxidation and rancidity of fats and oils, as well as the production of unpleasant flavors, are a problem that troubles many pastry food producers. They not only cause changes in the appearance, taste, and odor of pastry food, but also affect the length of its shelf life.
