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nature : to prevent or delay the oxidation of food and extend storage life of food additives. Not only oxidation of fat in food qualities, but may also lead to food occurred bleaching, Browning and destroy vitamins, resulting in lower food quality and nutritional value, and some have even colored substances, caused food poisoning. By dissolving properties can be divided into soluble and water-soluble. According to sources can be divided into natural and synthetic two categories. Commonly used by oil-soluble antioxidant with butyl hydroxyanisole, two-butyl hydroxy toluene, tert-butyl hydroquinone, gallic acid propyl, 2,4,5-hydroxyphenyl butanone and other ethoxycarbonyl quinoline. The water-soluble antioxidant ascorbic acid and sodium are. Phytic acid is a water-soluble antioxidant, from rice bran, wheat bran extract. In addition, gallic acid propyl and tert-butyl - hydroquinone, vitamin E, vitamin C are generic antioxidants. Rice bran oil extraction from the Oryzanol and also a very good antioxidant and prevent fresh vegetables (such as potatoes, mushrooms, etc.) Browning.
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