Antioxidants are food additives that can prevent, inhibit or delay food oxidation to improve food stability and extend storage life. Antioxidants are called antioxidants. Oxidation is harmful to all oil-containing foods, whether natural animal or vegetable fats, or added Grease or fried food can cause rancidity, thereby reducing food quality and nutritional value, and even producing harmful substances and causing food poisoning.
Antioxidants are mainly divided into two categories: oil-soluble and water-soluble. Oil-soluble antioxidants include: di-tert-butyl-p-cresol (antioxidant BHT), tert-butyl-p-hydroxyanisole (BHA), propyl gallate (PG), vitamin E (Ve is tocopherol), etc. Water-soluble antioxidants mainly include vitamin C series products.
Mainvarietiesofantioxidants
Di-tert-butylparamethylPhenol
Di-tert-butyl-p-cresol.Alsoknownas2.6-di-tert-butyl-cresol,referredtoasBHT,thestructuralformulais:
ThemolecularformulaisC15H24O.Themolecularweightis220.36,anditiswhitecrystallinePowder,insolubleinwaterandglycerol,solubleinethanol,greaseandorganicsolvents;stabletoheatandlight;doesnotchangecolorwhenexposedtometalions.Themeltingpointis69.7℃andtheboilingpointis265℃.
BHTisastrongantioxidantwithgoodheatresistance,nospecificodorandlowprice.However,thetoxicityisrelativelyhigh.Itisacheapantioxidantwidelyusedinaquaticproductprocessing.Itisalsothemainfoodantioxidantcurrentlyusedinmycountry.Italsohasfood-gradeproductioncapacityandacertainamountisexported.BHTisusedforoilsandfriedfoods.Food,driedfishproducts,biscuitproducts,etc.ItisoftenusedtogetherwithBHA,andusescitricacidorotherorganicacidsassynergists.
BHTusesp-cresolandisobutanolasrawmaterials,andusesconcentratedacidorphosphoricacidasthecatalyst.Producedbyreactionunderpressure.
ADI(oldallowableintake)is0~0.125mg/kg
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