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Food safety and antioxidant
发布时间:2016.10.17  浏览次数:
 

With the development of international economy and the improvement of life, food safety and health has increasingly become the focus of attention. Food itself in storage, in addition to the decay of aging and the bacteria, mildew, and other effects happen to rot, and chemical changes of oxygen in the air can also appear fade, the phenomenon such as color, odor, odour, lowered the quality of food, until not edible, this is known as "chemical corruption" phenomenon. This phenomenon is particularly serious in food containing fat more, often referred to as oil rancidity. So you need a substance to curb the rancidity of food, and thus produce the antioxidants.

Antioxidant, is one of the important measures to ensure food safety, if food add antioxidant, can not endanger human body health, but also can promote the health of human body, this will develop as functional food antioxidant, start a new era.

Our country to allow use of antioxidants, GB2760-86 have oil soluble butyl hydroxy anisole (BHA), dibutyl hydroxy toluene (butylated hydroxytoluene) and gallic acid ester c (PG) and tea polyphenols. Often used in animal and plant oils and food containing fat. Water-soluble antioxidant of ascorbic acid sodium, often used for fruits, vegetables, aquatic products, fruit wine and fruit juice beverages. GB2760-96 include antistaling agent phytic acid in antioxidants, added several kinds of antioxidant TBHQ, etc.