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).

Keywords

Hydrolysis Foam Steam Lipase Smoke 

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References and further reading

  1. Allen, J. L. and Hamilton, R. J. (eds) (1983) Rancidity in Foods, Applied Science Publishers, London.Google Scholar
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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • D. F. Buck

There are no affiliations available

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