Abstract
For almost half a century, food-grade antioxidants have been routinely and intentionally added to food products to delay or inhibit free radical oxidation of fats and oils and the resulting off-odours and flavour known as rancidity. During this time, literally hundreds of compounds — both natural and synthetic — have been evaluated for antioxidant effectiveness and human safety. To date, approximately twenty compounds have met the stringent health, safety and performance parameters required by various food regulatory agencies to be approved as direct food additives (Table 1.1).
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References and further reading
Allen, J. L. and Hamilton, R. J. (eds) (1983) Rancidity in Foods, Applied Science Publishers, London.
Food Fats and Oils (1974) published by the Institute of Shortening and Edible Oils, Inc., August 1974.
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Sherwin, E. R. (1978) Oxidation and antioxidants in fat and oil processing, JAOCS 55 (11), 809–814.
Swem, D. (1964) Bailey’s Industrial Oil and Fat Products, 3rd Edition, Chapter 1, Structure and Composition of Fats and Oils, Pages 3–53, and Chapter 2, Reactions of Fats and Fatty Acids, Pages 55–95, Interscience Publishers, New York.
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Tenox ® Food-Grade Antioxidants Improve Keeping Qualities of Refined Vegetable Oils, ECPI Publication No. 2G-248.
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© 1991 Springer Science+Business Media New York
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Buck, D.F. (1991). Antioxidants. In: Smith, J. (eds) Food Additive User’s Handbook. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5247-2_1
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DOI: https://doi.org/10.1007/978-1-4757-5247-2_1
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5249-6
Online ISBN: 978-1-4757-5247-2
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