Oxidation is another important factor leading to the deterioration of food spoilage, such as:
* peeled apples, potatoes are easily oxidized (polyphenol oxidase) and browning:
* fat and fatty foods such as peanuts, walnuts and other prone to oxidation of oils and fats;
Oxidation result:
* grease and food containing fat oxidation rancidity;
* food discoloration, browning;
* vitamin damage;
* produce toxic substances.
Antioxidants are substances that can prevent or delay the oxidation of food, improve the stability of food and prolong the storage time.
A synergistic agent is a substance that does not have an antioxidant effect but can improve the effect of the antioxidant.
Generally a metal ion chelating acidic substances, such as citric acid (potassium citrate, sodium citrate, calcium citrate), phosphoric acid, ascorbic acid, etc..
Usually used in the form of phenolic antioxidants.
Application examples:
- for cakes, cakes, cookies, bread and other high fat cakes, can inhibit the role of fat oxidation and preservation, the amount of 0.005~ 0.2%;
For meat products, meat products in the 0.05~0.2% tea polyphenol solution soaked in Min 5~10, can prevent the oxidation of meat products, and has a good anti-corrosion effect;
- for dairy products, milk, cheese, milk and other dairy products, tea polyphenols can inhibit the oxidation of oils and fats, and can eliminate the odor and improve the flavor characteristics; dosage 0.01 ~0.05%;
- for fresh fruits and vegetables, can inhibit the reproduction of bacteria, to maintain the original color of fruit, vegetables, the impregnation method or spraying method, the concentration of 0.05~0.2%;
Potassium citrate, food additives, food additives Co. Ltd. Lianyungang Shuren Kechuang specializing in the production of antioxidant.Welcome to consult if there is a need.