Feather meal antioxidant TBHQ

Adding citric acid has a certain synergistic effect on TBHQ antioxidant activity. After 70 days of storage at room temperature, the POV of fresh eel oil containing 0.02% TBHQ and 01% citric acid was still lower than the hygiene standard, and the storage rate of the active ingredients DHA and EPA reached 87.2%; The preservation rate of DHA and EPA in fish oil without antioxidants was 60.3%. When comparing the antioxidant effects of TBHQ and tea polyphenols on fish oil, it was found that although tea polyphenols also have good antioxidant effects on fish oil.

Due to the high content of polyunsaturated fatty acids in fish oil, it is extremely unstable to factors such as light, oxygen, and heat, and is prone to oxidation to form peroxides, which then decompose into short chain carbonyl compounds. Oxidized fish oil is harmful to human health, so it is important to prevent oxidation and improve the stability of fish oil. According to research, when fish oil is stored at room temperature without the addition of TBHQ, the time to reach the hygiene limit for fish oil peroxide value (POV) is 13 days, while the time to reach this value after the addition of TBHQ is about 80 days.

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When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides. When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect. TBHQ has good oil solubility and thermal stability, and does not change in color after heating.

Feather meal antioxidant TBHQ

The process of adding oil is complex, and it is easy to precipitate or oxidize during placement. Therefore, they should not be used as advanced oil antioxidants. They are only suitable for high water content oil and fat foods such as biscuits, instant noodles, artificial milk oil, and mayonnaise. 

Feather Meal Preservative

After degumming, deacidification, decolorization, and deodorization, edible vegetable oil becomes a high-purity high-grade cooking oil or salad oil, while also losing some natural antioxidant substances, making it prone to oxidation and deterioration. For example, soybean oil, which contains a large amount of polyunsaturated fatty acids and is composed of glycerol vinegar (52% linoleic acid, 8% linolenic acid), is prone to oxidation and deterioration under the action of light, heat, and air. The order of antioxidant activity in soybean oil is TBHQ>Vc>VE>catechins>BHT. Among them, TBHQ, VE, and BHT have good oil solubility and do not change color after heating, making them suitable for use as advanced soybean oil antioxidants. The antioxidant effect of BHT can only be displayed after a long time. 

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