01-12-2012, 05:00 PM
Antioxidants
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BHA
Butylated hydroxy anisole is a mixture of two isomers. Referred to as a 'hindered phenol' because of the proximity of the tertiary butyl group to the hydroxyl group. This may hinder the effectiveness in vegetable oils, but increase the 'carry through' potency for which BHA is known.
Uses: Lard, shortenings, vegetable oils, cereals, package liners, potato products, dry soups, chewing gum, etc. Usually in combination with other primary antioxidants.
Propyl Gallate
Three hydroxyl groups make it very reactive. Lower solubility. Tend to chelate trace minerals such as iron and form colored complexes. Are heat labile, especially under alkaline conditions.
Uses: Lard, shortening, vegetable oils, cereals, package liners, animal feeds, etc. Used alone and in combination with BHA or PG and citric acid.
BHT
Butylated hydroxy toluene is also a 'sterically hindered' phenol Susceptible to loss through volatilization in high temperature applications.
Uses: Lard, shortening, vegetable oils, cereals, animal feeds, etc. Usually used in combination with BHA or BHT and citric acid.
TBHQ
Tertiary-butylatedhydroquinone is an extremely potent antioxidant. Had been used extensively in non food applications prior to gaining approval in food.
Uses: Lard, cottonseed oil, potato chips, corn flakes
Combinations
Antioxidants are usually combined to take advantage of their differing properties.
For example BHA may be combined with PG and citric acid. The citrate chelates metals, the propyl gallate provides a high level of initial protection while the BHA has good carry through properties.
Reasons for Combinations
Take advantage of different properties
Allow for better control and accuracy
May provide synergistic effects
Combinations may provide more complete distribution in some foods
More convenient to handle
Natural Antioxidants
Oats Oats have been long recognized to have antioxidant properties. Over 25 phenolic compounds have been identified in oats. Many derived from caffeic and ferulic acid.
[attachment=42128]
BHA
Butylated hydroxy anisole is a mixture of two isomers. Referred to as a 'hindered phenol' because of the proximity of the tertiary butyl group to the hydroxyl group. This may hinder the effectiveness in vegetable oils, but increase the 'carry through' potency for which BHA is known.
Uses: Lard, shortenings, vegetable oils, cereals, package liners, potato products, dry soups, chewing gum, etc. Usually in combination with other primary antioxidants.
Propyl Gallate
Three hydroxyl groups make it very reactive. Lower solubility. Tend to chelate trace minerals such as iron and form colored complexes. Are heat labile, especially under alkaline conditions.
Uses: Lard, shortening, vegetable oils, cereals, package liners, animal feeds, etc. Used alone and in combination with BHA or PG and citric acid.
BHT
Butylated hydroxy toluene is also a 'sterically hindered' phenol Susceptible to loss through volatilization in high temperature applications.
Uses: Lard, shortening, vegetable oils, cereals, animal feeds, etc. Usually used in combination with BHA or BHT and citric acid.
TBHQ
Tertiary-butylatedhydroquinone is an extremely potent antioxidant. Had been used extensively in non food applications prior to gaining approval in food.
Uses: Lard, cottonseed oil, potato chips, corn flakes
Combinations
Antioxidants are usually combined to take advantage of their differing properties.
For example BHA may be combined with PG and citric acid. The citrate chelates metals, the propyl gallate provides a high level of initial protection while the BHA has good carry through properties.
Reasons for Combinations
Take advantage of different properties
Allow for better control and accuracy
May provide synergistic effects
Combinations may provide more complete distribution in some foods
More convenient to handle
Natural Antioxidants
Oats Oats have been long recognized to have antioxidant properties. Over 25 phenolic compounds have been identified in oats. Many derived from caffeic and ferulic acid.