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Introduction of food antioxidants in use

Introduction of food antioxidants in use2016.11.18

Food antioxidants usually used in oil and oil-containing foods. The effect is prevent or delay the oxidation of food, but it can not change the oxidation results, so it must be added before lipid oxidation. When using phenol antioxidants, adding certain acids such as citric acid and phosphoric acid at the same time, this can significantly improve the antioxidant effect. These acids are called synergists. Generally considered they can chelation with promote oxidation of trace amount of metal ion, so that it plays a role of antioxidant synergistic.

Synthetic antioxidants, such as ascorbic acid and its sodium salts are safe. The antioxidant role of erythorbic acid and its sodium salt is the same with ascorbic acid and its sodium salt. And the low price is conducive to the further development and application. Here are several brief introduction about food antioxidants of OKCHEM:

Ascorbic acid

It is also called Vitamin C. It is almost white crystals crystalline powder, odorless or almost odorless and tasted sour, easily soluble in water but insoluble in ether and chloroform. In addition to increasing the manufacture of interferon, vitamin c is a potent T-effector cell stimulus, as well as a very strong antioxidant. Vitamin c reduces lipid production in the brain and spinal cord. But this manufacturing process is often induce by free radicals and bring damage. These parts can use large amounts of vitamin c to protect. Through barrier between blood and brain, when a bio-flavonoids called Orange Peel is exists, vitamin c is a potent free radical scavenger.

Erythorbic Acid

Erythorbic Acid

Erythorbic acid and its sodium salt has a wide range of uses, such as food antioxidants, preservatives, as well as in addition, medical, chemical. Of course the main applications is in the area of food processing. Along with our beverages, meat, fruit and vegetable processing, seafood, bakery and other food industry's rapid development, erythorbic acid has a very broad application prospects.

Sodium Erythorbate

The other Name is sodium D-isoascorbate. It's appearance is white or slightly yellow crystalline powder or pellet, odorless, a little salty and dissolvable in water. Sodium erythorbate is an important antioxidant in food industry, as it can keep the color, natural flavor of foods. They are mainly used in meat processing, fruits, vegetable, tin and jam etc. Also they are used in drinks, such as beer, grape wine, soft drink, fruit tea and fruit juice etc. But it must be stored in the warehouse of ventilation, dry and shady and cool, and cannot be mixed with poisonous.

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