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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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