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About food antioxidants
2018-1-5 16:15:14
About food antioxidants
different periods of free radical chain reaction, food antioxidants with different principles of action can be used to interrupt the chain reaction. It is possible to prolong the storage period of fat rich foods by decomposing the hydrogen to the free radicals of the hydrogen free radicals, or interrupting the reaction of the free radicals or decomposing the generated lipid peroxide into stable substances.
The browning of food caused by enzymatic reaction is inhibited by adding reduced food antioxidants, such as ascorbic acid and sodium salt, isoascorbic acid and sodium salt, ascorbic acid stearic acid sodium salt and some natural products. This kind of antioxidant can consume the activity of oxygen and suppressing enzymes in food products, so as to prolong the period of food preservation.
The reductive antioxidants are water-soluble substances and can be used in the production of meat, aquatic products, beer and canned fruits and vegetables. This kind of material can not only prevent the decline in color and quality of food caused by oxidation, but also prevent the corrosion of tin plate on the wall of canned container.
Because different food antioxidants can stop the chain reaction of oil oxidation at different stages, so the mixed use of two or more than two kinds of food antioxidants is often more effective than single use. This phenomenon is called synergy.
In recent decades, antioxidants have been developing rapidly at home and abroad. This is because the use of antioxidants is more and more widely. They can be added not only to human foods such as animal and vegetable oils, but also to pets, such as cats and dogs, which is a big market.
In recent years, research has found that human skin is aging because of oxidation and ultraviolet radiation, so more and more antioxidants are also used in the cosmetics industry.
In recent years, many countries are doing a great deal of research on the development of new antioxidants. The development and production of large molecular weight synthetic antioxidants and natural antioxidants have good prospects for development.
The direct use of cloves, ginger etc. can make time to delay the rancid lard, to soybean oil, rice bran oil, sesame oil also showed considerable antioxidant capacity. The use of such substances can have effect, and safe and convenient use. However, the direct use of spices always affects the flavor of food more or less. Therefore, the extraction and application of highly active antioxidants and chemical synthesis are very active.
Triphenyl phosphite (TPPi antioxidants, stabilizer) is the main raw materials of phenol, phosphorus oxychloride, phosphorus trichloride, phosphorus oxychloride, phosphorus trichloride belong to highly toxic chemicals, state control chemicals. Through raw material phenol, triclosan phosphorous and trichloride phosphorus, the direct method of trichloro phosphorus is used to direct (also known as thermal) and the indirect method of trichloride phosphorus (also known as cold method).
According to the relevant state regulations, tppi is currently exported to 9 kinds of dangerous goods.
Triphenyl phosphite (TPPi antioxidants, stabilizer) is mainly used in PVC, polyethylene, polypropylene, polystyrene, polyester, abs resin, epoxy resin, synthetic rubber antioxidant stabilizer, used in polyvinyl chloride (PVC) products as a chelating agent.
According to the data, the toxicity of natural antioxidants is far lower than that of synthetic antioxidants in the food that people eat for a long time. Therefore, in recent years, the search for natural antioxidants from nature has attracted the attention of scientists from all countries.
At present, a large number of natural antioxidant products developed by all countries in the world are widely welcomed by people. The main products are natural VE, kind of black sperm, red pepper extract, spice extract, sugar alcohol antioxidant and so on.
Natural VE exists in a large number of plant oils, and the state of existence is usually relatively stable. In the process of oil refining, a large number of refined VE mixtures can be recovered. It has good antioxidation and safe use, and has been widely used in food preservation. Melanoidins is a product of amino compounds and carbonyl compounds, and their antioxidant capacity is equal to that of BHA and BHT.
Melanoidin is a kind of brown formed in the late stage of Maillard reaction, macromolecular compounds with complex structure, widely exists in food. The food melanoidins refers to carbohydrates (usually sugar) and nitrogenous compounds with free amino groups (such as amino acids, peptides, proteins and other substances) a late Maillard reaction between brown the formation of the.
Food black essence is the main substance that causes food non enzymatic browning. At the same time, there are a series of Maillard reaction intermediates -- some reductive ketones and heterocyclic compounds.
The general view, melanoidins is composed of a mixture of several different kinds of high molecular weight compounds, the reasons for the formation of color, in addition to the high molecular weight melanoidins related substances, colored compounds with some low molecular weight, sometimes including some low molecular weight melanoidins material.
General anti oxidants are reducing substances, such as ascorbic acid is an antioxidant for inhibiting fruit and vegetable cutting surface enzymatic browning reaction, but also with oxygen, remove oxygen in the food packaging, food to prevent oxidative deterioration; sulfite and sulfite are commonly used antioxidants, usually used in dried food.
Copyright: Zhang Jia Gang YaRui Chemical co.,Ltd
http://www.yaruichem.com
different periods of free radical chain reaction, food antioxidants with different principles of action can be used to interrupt the chain reaction. It is possible to prolong the storage period of fat rich foods by decomposing the hydrogen to the free radicals of the hydrogen free radicals, or interrupting the reaction of the free radicals or decomposing the generated lipid peroxide into stable substances.
The browning of food caused by enzymatic reaction is inhibited by adding reduced food antioxidants, such as ascorbic acid and sodium salt, isoascorbic acid and sodium salt, ascorbic acid stearic acid sodium salt and some natural products. This kind of antioxidant can consume the activity of oxygen and suppressing enzymes in food products, so as to prolong the period of food preservation.
The reductive antioxidants are water-soluble substances and can be used in the production of meat, aquatic products, beer and canned fruits and vegetables. This kind of material can not only prevent the decline in color and quality of food caused by oxidation, but also prevent the corrosion of tin plate on the wall of canned container.
Because different food antioxidants can stop the chain reaction of oil oxidation at different stages, so the mixed use of two or more than two kinds of food antioxidants is often more effective than single use. This phenomenon is called synergy.
In recent decades, antioxidants have been developing rapidly at home and abroad. This is because the use of antioxidants is more and more widely. They can be added not only to human foods such as animal and vegetable oils, but also to pets, such as cats and dogs, which is a big market.
In recent years, research has found that human skin is aging because of oxidation and ultraviolet radiation, so more and more antioxidants are also used in the cosmetics industry.
In recent years, many countries are doing a great deal of research on the development of new antioxidants. The development and production of large molecular weight synthetic antioxidants and natural antioxidants have good prospects for development.
The direct use of cloves, ginger etc. can make time to delay the rancid lard, to soybean oil, rice bran oil, sesame oil also showed considerable antioxidant capacity. The use of such substances can have effect, and safe and convenient use. However, the direct use of spices always affects the flavor of food more or less. Therefore, the extraction and application of highly active antioxidants and chemical synthesis are very active.
Triphenyl phosphite (TPPi antioxidants, stabilizer) is the main raw materials of phenol, phosphorus oxychloride, phosphorus trichloride, phosphorus oxychloride, phosphorus trichloride belong to highly toxic chemicals, state control chemicals. Through raw material phenol, triclosan phosphorous and trichloride phosphorus, the direct method of trichloro phosphorus is used to direct (also known as thermal) and the indirect method of trichloride phosphorus (also known as cold method).
According to the relevant state regulations, tppi is currently exported to 9 kinds of dangerous goods.
Triphenyl phosphite (TPPi antioxidants, stabilizer) is mainly used in PVC, polyethylene, polypropylene, polystyrene, polyester, abs resin, epoxy resin, synthetic rubber antioxidant stabilizer, used in polyvinyl chloride (PVC) products as a chelating agent.
According to the data, the toxicity of natural antioxidants is far lower than that of synthetic antioxidants in the food that people eat for a long time. Therefore, in recent years, the search for natural antioxidants from nature has attracted the attention of scientists from all countries.
At present, a large number of natural antioxidant products developed by all countries in the world are widely welcomed by people. The main products are natural VE, kind of black sperm, red pepper extract, spice extract, sugar alcohol antioxidant and so on.
Natural VE exists in a large number of plant oils, and the state of existence is usually relatively stable. In the process of oil refining, a large number of refined VE mixtures can be recovered. It has good antioxidation and safe use, and has been widely used in food preservation. Melanoidins is a product of amino compounds and carbonyl compounds, and their antioxidant capacity is equal to that of BHA and BHT.
Melanoidin is a kind of brown formed in the late stage of Maillard reaction, macromolecular compounds with complex structure, widely exists in food. The food melanoidins refers to carbohydrates (usually sugar) and nitrogenous compounds with free amino groups (such as amino acids, peptides, proteins and other substances) a late Maillard reaction between brown the formation of the.
Food black essence is the main substance that causes food non enzymatic browning. At the same time, there are a series of Maillard reaction intermediates -- some reductive ketones and heterocyclic compounds.
The general view, melanoidins is composed of a mixture of several different kinds of high molecular weight compounds, the reasons for the formation of color, in addition to the high molecular weight melanoidins related substances, colored compounds with some low molecular weight, sometimes including some low molecular weight melanoidins material.
General anti oxidants are reducing substances, such as ascorbic acid is an antioxidant for inhibiting fruit and vegetable cutting surface enzymatic browning reaction, but also with oxygen, remove oxygen in the food packaging, food to prevent oxidative deterioration; sulfite and sulfite are commonly used antioxidants, usually used in dried food.
Copyright: Zhang Jia Gang YaRui Chemical co.,Ltd
http://www.yaruichem.com
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