1. Antioxidants:
1. Mechanism of action of antioxidants
The mechanism of action of antioxidants is relatively complex, and there are many possibilities. If some antioxidants are easily oxidized by themselves, they first react with oxygen to protect food, such as VE.
Some antioxidants can release hydrogen ions to decompose and destroy the peroxide produced in the automatic oxidation process of oil, so that it can not form aldehyde or ketone products such as dilauryl thiodipropionate.
Some antioxidants may combine with the peroxides they produce to form hydroperoxides, which interrupt the oxidation process of fats and oils, thereby preventing the oxidation process, and themselves form antioxidant free radicals, but antioxidant free radicals can form stable dimers, or with peroxide free radicals ROO-. Combine to form a stable compound.
2. Several commonly used fat soluble antioxidants
(1) BHA: butyl hydroxyanisole. Because the effect of heating is good and effective in preserving food, it is one of the most widely used antioxidants in the world and one of the most commonly used antioxidants in China. It has a synergistic effect with other antioxidants, and when used with synergists such as citric acid, its antioxidant effect is more significant. BHA is generally considered to be less toxic and relatively safe.
(2) BHT: dibutyl hydroxytoluene. Compared with other antioxidants, it has high stability, good heat resistance, little effect at ordinary cooking temperatures, and good antioxidant effect, which is effective for long-term preservation of food and baked food.
It is a cheap antioxidant widely used in the world, especially in aquatic processing. Generally combined with BHA, and citric acid or other organic acids as a synergist. It is slightly more toxic than BHA.
(3) PG: propyl gallate. It is relatively stable to heat. The antioxidant effect of PG on lard was stronger than BHA and BHT, and the toxicity was lower.
(4) TBHQ: tert-butylhydroquinone. It is a relatively new class of phenolic antioxidants, and its antioxidant effect is better.
Second, colorant
Also known as pigment, is a kind of substance that enhances the sensory properties of food after coloring. According to its nature and source, food pigments can be divided into two categories: edible natural pigments and edible synthetic pigments.
1. Edible synthetic pigments belong to artificial synthetic pigments. The characteristics of edible synthetic pigment: bright color, stable nature, strong coloring power, strong firmness, can obtain any color, coupled with low cost, easy to use.
But most synthetic pigments are harmful to the human body. Some of the toxicity of synthetic pigments for their own chemical properties have direct toxicity to the human body; Some or produce harmful substances in the metabolic process; It may also be contaminated with arsenic, lead or other harmful compounds during production.
2. Edible natural pigments are mainly pigments extracted from animal and plant tissues, but the composition of natural pigments is more complex, and the role of natural pigments after purification may also be different from the original.
In the process of refining, its chemical structure may also change; In addition, in the process of processing, there is the possibility of contamination, so it cannot be considered that natural pigments must be pure and harmless.
Extended information:
According to the provisions of China's Food Hygiene Law (1995), food additives are artificial or natural substances added to food to improve the quality of food color, aroma and taste, as well as the needs of anti-corrosion and processing technology.
At present, there are 23 categories of food additives in China, more than 2000 varieties, including acidity regulator, anti-coagulation agent, defoamer, antioxidant, bleach, leavening agent, coloring agent, color protection agent, enzyme preparation, flavor enhancer,
Preservatives, nutrient enhancer, preservative, sweetener, thickener, spice and so on.
Henan Hongze Environmental Protection Technology Co., Ltd
