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The use of antioxidant in food

The use of antioxidant in food2016.11.17

Food antioxidant plays an important role in food production, but its role is more complicated. Ascorbic acid, erythorbic acid and its sodium salt themselves are easy to oxidize, so it can protect food against oxidation. BHA and BHT phenolic antioxidants maybe combined with peroxides produced by lipid oxidation, then interrupt the oxidation reaction chain to prevent oxidation. Other antioxidants may inhibit or destroy oxidase activity to prevent oxidation.

Due to there are many kinds of antioxidants, the mechanism of antioxidant are not the same. there are many possibilities. There are four main types: through the reduction of antioxidants to reduce the oxygen content in the food system; interrupt the polymerase chain reaction in oxidizing process to prevent further oxidation process; damage, reduce oxidative enzyme activity, so that it cannot be catalytic oxidation; close the substances that can be catalyzed or can be caused oxidation reaction, such as complex catalyzes the oxidation of metal ions.

Antioxidants are divided into natural antioxidants and synthetic antioxidants by source. But the solubility classification are as follows:

1 Oil-soluble antioxidants

The commonly used are butyl hydroxy anisole (BHA), ethoxyquin hydroxy toluene (BHT), Gallic acid Propyl gallate (PG) and other synthesis oil-soluble antioxidants; Mixed tocopherols concentrate and guaiac resin and other natural oil-soluble antioxidants.

2 Water-soluble antioxidants

Including Ascorbic acid and its sodium salts, erythorbic acid and its sodium salts and other synthetic products.

3 Compatibility antioxidant

Lipoic acid (alpha lipoic acid) is a free base that can elimination accelerated aging and pathogenic. It is similar to vitamin. Lipoic acid is enzyme exists in mitochondrial, sulfur bitter in body into cell after intestinal absorption. As it is both fat soluble and water soluble, so it can unhindered access in body.

But before using, people should fully understand the antioxidant properties. Master the add time of antioxidant is important. Pay attention to compound of antioxidants, synergistic agent and stabilizing agent, also choose the right amount. What's more, control factors that influence the effect of antioxidants. If you want to know more details and products of food antioxidant, send us email to or follow us linkedin page here, hope this can help you, thanks!

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