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Antioxidants
: Ascorbic Acid (Vitamin C)
: BHA, BHT, Prop. Gallate, TBHQ
: Citric Acid
: Lecithin
: Sodium Erythorbate
: Tartaric Acid
: Vitamin E, Tocopherols
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Products > Antioxidants
Ascorbic Acid BHA, BHT, Prop. Gallate, TBHQ
Citric Acid Lecithin
Sodium Erythorbate Tartaric Acid
Vitamin E, Tocopherols
Antioxidants are chemical compounds that provide stability to fats and oils by delaying oxidation reactions. Antioxidants do not stop oxidation; they merely slow the reaction down.

Generally, antioxidants only involve oil-soluble ingredients but there are some water-soluble antioxidants such as ascorbates.

What causes oxidation?

The degree of saturation of the fat or oil. Saturated fats such as animal fats tend to be much more stable than unsaturated vegetable oils. The greater the number of unsaturated carbon bonds, the more sites there are for oxidation.

Catalysts such as metal ions significantly influence oxidation. These may be found in other ingredients, processing equipment or even packaging.

Oxidation is also influenced by exposure to light, heat, oxygen or enzyme activity.

While manufacturers can minimise the introduction of metal ions, and remove oxygen with technologies such as gas flushing, rancidity will usually occur in food products containing unsaturated fats, especially once the oxidative resistance of products is broken down.

Antioxidants are usually classified according to their solubility and can be further categorised into either natural or synthetic:

Oil-soluble Natural Antioxidants
Vitamin E - Mixed Tocopherols
D alpha Tocopherol
D alpha Tocopherol acetate
D alpha Tocopherol succinate

Oil-soluble Synthetic Antioxidants
BHA
BHT
Propyl Gallate
TBHQ


Water-soluble Natural Antioxidants
Ascorbic acid
Sodium Erythorbate
Citric acid
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43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

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