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).
KeywordsPropyl Gallate Ascorbyl Palmitate Active Oxygen Method Yellow Grease Glyceryl Monooleate
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References and further reading
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