The main classification of food additives
Release time：Jan 20,2022
The main classification of food additives
antioxidant
1. The mechanism of action of antioxidants is quite complex and has multiple possibilities. Some antioxidants, due to their high susceptibility to oxidation, first react with oxygen to protect food. Like VE. Some antioxidants can release hydrogen ions to decompose and destroy the peroxides produced during the automatic oxidation process of fats, preventing them from forming aldehydes or ketones, such as dilaurate thiodipropionate. Some antioxidants may combine with the peroxides they produce to form hydroperoxides, interrupting the process of oil oxidation and thus preventing the oxidation process. On the other hand, they themselves form antioxidant free radicals, which can form stable dimers or interact with the peroxide free radical ROO -. Combine to form stable compounds.
2. Several commonly used fat soluble antioxidants (1) BHA: butylhydroxyanisole. Because of its good retention after heating, it is useful in preserving food and is one of the widely used antioxidants. It has a synergistic effect with other antioxidants, and when used with synergists such as citric acid, its antioxidant effect is more significant. It is generally believed that BHA has low toxicity and is relatively safe. (2) BHT: Dibutylhydroxytoluene. Compared with other antioxidants, it has higher stability, good heat resistance, little effect at ordinary cooking temperature, and good antioxidant effect. It is very useful for long-term preservation of food and baked goods. It is a low-cost antioxidant widely used, especially in aquatic processing. Generally used in combination with BHA and with citric acid or other organic acids as synergists. Compared to BHA, the toxicity is slightly higher. (3) PG: Propyl gallate. Stable to heat. PG has a stronger antioxidant effect on lard than BHA and BHT, with lower toxicity. (4) TBHQ: tert butyl hydroquinone. It is a relatively new class of phenolic antioxidants with good antioxidant effects.
Bleach agents and similar substances can produce sulfur dioxide (SO2), which forms sulfite (H2SO3) when it comes into contact with water. In addition to its bleaching effect, it also has anti-corrosion properties. In addition, due to the strong reducibility of sulfite, it can consume oxygen in fruit and vegetable tissues, inhibit the activity of oxidase, and prevent the oxidative damage of vitamin C in fruits and vegetables. Sulfite can be metabolized into sulfate in the human body and excreted from urine through metabolic processes. Compounds such as sulfites are not suitable for animal food to avoid unpleasant odors. Sulfite has a destructive effect on vitamin B1, so foods with high B1 content, such as meat, grains, dairy products, and nut foods, are also not suitable. Due to its ability to cause allergic reactions, its use in countries such as the United States is strictly restricted.
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