News Details
Antioxidants for food
2018-1-2 20:55:53
Antioxidants for food
In the production and processing of food, the technology of fresh-keeping has been paid more and more attention. In order to achieve the purpose of food preservation, preservation, extending shelf life and shelf-life, refrigeration and radiation technology are often used, but the most economical and effective way is to use antioxidants, deoxidants, antistaling agents, etc. In recent years, especially with the rapid development of antioxidant in food, the prospect of development is very wide.
Red capsicum contains a large number of antioxidants, a mixture of VE and vanilla. If it is able to remove the spicy flavor, it is an excellent antioxidant for food. As early as 1930s, the antioxidant effects of spices were studied.
By 50s, researchers analyzed 32 kinds of spices, and found that the best antioxidant properties were rosemary and sage. Most of these products contain flavonoids, terpenoids, organic acids and other antioxidant components. They can cut off the auto oxidation chain and chelate metal ions, and play synergistic synergistic effects with organic acids.
France from dried rosemary leaf powder extract two kinds of antioxidants and a crystal carnosol, rosmanol, they are better than synthetic oxidants BHT and BHA antioxidant capacity more than 4 times.
Along with the people to the environmental protection and safety requirements more and more high, people on the safety of plastic products for food, medicine and feed packaging put forward higher requirements, especially in recent years, BHT suspected carcinogenic, as safe and effective measures, high molecular weight hindered phenol on the one hand, high heat resistance in the continuous development and Application on the other hand, non-toxic natural antioxidant varieties into practice application.
Effective components of the VE VE is the most representative of the alpha tocopherol (ATP), ATP not only showed high antioxidant activity, but also can reduce or eliminate the odor of polypropylene in the packaging material, so the plastic packaging industry especially in food and pharmaceutical manufacturers have shown great interest.
Although the price of VE is usually 3~4 times as high as that of Irganox and 1076, the actual costing cost is lower than 40% of the corresponding phenolic antioxidant, which has the potential to replace. The antioxidants, such as VE and oophosphate, not only have good antioxidation, but also have high safety and non-toxic side effects. Can be used to replace the toxic side effects of the currently widely used tert Ding Ji hydroxyanisole (BHA), 2, 6- di Ding Ji (BHT) and p-cresol gallate (PG) and other chemical antioxidant is represent the general trend.
Based on VE, solid composite "green" varieties, which are combined with phosphite, glycerol, polyethylene glycol and high porosity resin, have good prospects for development.
Triphenyl phosphite (antioxidant, stabilizer TPPi) production process
1. Phosphorus oxychloride as the direct method (also called thermal method) phenol with pyridine and anhydrous benzene as solvent, in no more than 10 ℃ temperature, slowly add oxygen phosphorus chloride, then under reflux temperature, the reaction of 3 ~ 4 h. After cooling to room temperature, the reactants are washed by water to recycle pyridine. After centrifugal dehydration, the reagents are dehydrated with dried sodium sulfate, which is filtered to remove sodium sulfate. The first atmospheric distillation recovery of benzene, vacuum distillation, collected 243 ~ 245 ℃ (1.47 kPa) fraction, by cooling, crystallization, crushing is the finished product.
2. After phenol melting, stirring under add phosphorus trichloride under 25 ℃, Triphenyl phosphite is generated; Then heat up to 70 ℃ ventilation with chlorine gas, generated two chlorinated triphenyl phosphate; Again at 50 ℃ water hydrolysis, triphenyl phosphate. The hydrolysate with 5% soda solution for neutralization, water washing, the evaporation and vacuum distillation, collected 243 ~ 245 ℃ (1.47 kPa) fractions, cooling, crystallization, crushing, packaging is the finished product.
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.
The main function of the antioxidant is to prevent or slow down the oxidation of food and avoid quality deterioration. These substances are generally added to food as a kind of additive, making them react with oxygen before food, thus effectively preventing the oxidation of lipids in food. Only with non-toxic, no odor, easy to detect after joining and other conditions, can be used as a food antioxidant.
The antioxidants added to food must be dosed properly, such as tert butyl hydroxy anisole (BHA) dosage at 0.02%, the antioxidant effect can increase by 10% compared with the dosage of 0.01%, while the effect of more than 0.02% will decrease.
Two or more than two kinds of antioxidants are used in mixed use, and the effect is better. Such as citric acid and 2, 6 - Di tert butyl cresol (BHT) to add to the refined oil, the storage time than single BHT can increase nearly 1 times.
2, 6 a DBMP, mainly used for edible oil, dried fish products; butylated hydroxyanisole, mainly used for edible oil.
Propyl gallate, mainly used in fried food, instant noodle and canned.
VE, mainly used in baby food, milk powder, VC and VC, mainly used in fish meat products, frozen food and so on.
In addition to the above products, the FDA also approved the use of ascorbyl palmitate and ascorbic acid, two calcium thiosulfate THIODIPROPIONATE, ethoxyquin, lecithin, partial sulfite, ascorbic acid stearate, sodium metabisulfite, sodium sulfite, stannous chloride, gallic acid amyl ester as an antioxidant.
Antioxidants can only retard and retard the oxidation of food. Generally, they should be used before food keeps fresh and no oxidative deterioration occurs. Conversely, after the food has undergone oxidative deterioration, it can not change the consequences of deterioration.
Therefore, we must pay attention to the use of food before the oxidation of food, which is especially important to oil.
Copyright: Zhang Jia Gang YaRui Chemical co.,Ltd
http://www.yaruichem.com
In the production and processing of food, the technology of fresh-keeping has been paid more and more attention. In order to achieve the purpose of food preservation, preservation, extending shelf life and shelf-life, refrigeration and radiation technology are often used, but the most economical and effective way is to use antioxidants, deoxidants, antistaling agents, etc. In recent years, especially with the rapid development of antioxidant in food, the prospect of development is very wide.
Red capsicum contains a large number of antioxidants, a mixture of VE and vanilla. If it is able to remove the spicy flavor, it is an excellent antioxidant for food. As early as 1930s, the antioxidant effects of spices were studied.
By 50s, researchers analyzed 32 kinds of spices, and found that the best antioxidant properties were rosemary and sage. Most of these products contain flavonoids, terpenoids, organic acids and other antioxidant components. They can cut off the auto oxidation chain and chelate metal ions, and play synergistic synergistic effects with organic acids.
France from dried rosemary leaf powder extract two kinds of antioxidants and a crystal carnosol, rosmanol, they are better than synthetic oxidants BHT and BHA antioxidant capacity more than 4 times.
Along with the people to the environmental protection and safety requirements more and more high, people on the safety of plastic products for food, medicine and feed packaging put forward higher requirements, especially in recent years, BHT suspected carcinogenic, as safe and effective measures, high molecular weight hindered phenol on the one hand, high heat resistance in the continuous development and Application on the other hand, non-toxic natural antioxidant varieties into practice application.
Effective components of the VE VE is the most representative of the alpha tocopherol (ATP), ATP not only showed high antioxidant activity, but also can reduce or eliminate the odor of polypropylene in the packaging material, so the plastic packaging industry especially in food and pharmaceutical manufacturers have shown great interest.
Although the price of VE is usually 3~4 times as high as that of Irganox and 1076, the actual costing cost is lower than 40% of the corresponding phenolic antioxidant, which has the potential to replace. The antioxidants, such as VE and oophosphate, not only have good antioxidation, but also have high safety and non-toxic side effects. Can be used to replace the toxic side effects of the currently widely used tert Ding Ji hydroxyanisole (BHA), 2, 6- di Ding Ji (BHT) and p-cresol gallate (PG) and other chemical antioxidant is represent the general trend.
Based on VE, solid composite "green" varieties, which are combined with phosphite, glycerol, polyethylene glycol and high porosity resin, have good prospects for development.
Triphenyl phosphite (antioxidant, stabilizer TPPi) production process
1. Phosphorus oxychloride as the direct method (also called thermal method) phenol with pyridine and anhydrous benzene as solvent, in no more than 10 ℃ temperature, slowly add oxygen phosphorus chloride, then under reflux temperature, the reaction of 3 ~ 4 h. After cooling to room temperature, the reactants are washed by water to recycle pyridine. After centrifugal dehydration, the reagents are dehydrated with dried sodium sulfate, which is filtered to remove sodium sulfate. The first atmospheric distillation recovery of benzene, vacuum distillation, collected 243 ~ 245 ℃ (1.47 kPa) fraction, by cooling, crystallization, crushing is the finished product.
2. After phenol melting, stirring under add phosphorus trichloride under 25 ℃, Triphenyl phosphite is generated; Then heat up to 70 ℃ ventilation with chlorine gas, generated two chlorinated triphenyl phosphate; Again at 50 ℃ water hydrolysis, triphenyl phosphate. The hydrolysate with 5% soda solution for neutralization, water washing, the evaporation and vacuum distillation, collected 243 ~ 245 ℃ (1.47 kPa) fractions, cooling, crystallization, crushing, packaging is the finished product.
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.
The main function of the antioxidant is to prevent or slow down the oxidation of food and avoid quality deterioration. These substances are generally added to food as a kind of additive, making them react with oxygen before food, thus effectively preventing the oxidation of lipids in food. Only with non-toxic, no odor, easy to detect after joining and other conditions, can be used as a food antioxidant.
The antioxidants added to food must be dosed properly, such as tert butyl hydroxy anisole (BHA) dosage at 0.02%, the antioxidant effect can increase by 10% compared with the dosage of 0.01%, while the effect of more than 0.02% will decrease.
Two or more than two kinds of antioxidants are used in mixed use, and the effect is better. Such as citric acid and 2, 6 - Di tert butyl cresol (BHT) to add to the refined oil, the storage time than single BHT can increase nearly 1 times.
2, 6 a DBMP, mainly used for edible oil, dried fish products; butylated hydroxyanisole, mainly used for edible oil.
Propyl gallate, mainly used in fried food, instant noodle and canned.
VE, mainly used in baby food, milk powder, VC and VC, mainly used in fish meat products, frozen food and so on.
In addition to the above products, the FDA also approved the use of ascorbyl palmitate and ascorbic acid, two calcium thiosulfate THIODIPROPIONATE, ethoxyquin, lecithin, partial sulfite, ascorbic acid stearate, sodium metabisulfite, sodium sulfite, stannous chloride, gallic acid amyl ester as an antioxidant.
Antioxidants can only retard and retard the oxidation of food. Generally, they should be used before food keeps fresh and no oxidative deterioration occurs. Conversely, after the food has undergone oxidative deterioration, it can not change the consequences of deterioration.
Therefore, we must pay attention to the use of food before the oxidation of food, which is especially important to oil.
Copyright: Zhang Jia Gang YaRui Chemical co.,Ltd
http://www.yaruichem.com
Spanish
French
Italian
Portuguese
Japanese
Korean
Arabic
Russian