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Lubricant Additives
This may be due to TBHQ being more prone to volatilization under high temperature conditions and losing its effectiveness, and under certain conditions, TBHQ may volatilize faster than BHT.Moreover, it can improve the thermal stability of products and significantly enhance the antioxidant capacity of oils through the synergistic effect between various antioxidant monomers and metal ion chelating agents.Research has shown that although the antioxidant effect of TBHQ is unquestionable at room temperature and has good antioxidant effects on both plant and animal fats, its advantages are completely eliminated in high-temperature environments (such as 160 ℃).
This may be due to TBHQ being more prone to volatilization under high temperature conditions and losing its effectiveness, and under certain conditions, TBHQ may volatilize faster than BHT. Therefore, the application of microcapsule technology can solve this problem under high temperature conditions. Using natural antioxidant tea polyphenols, BHA, BHT, and synergistic agent citric acid as the core material, and food grade natural substance p-cyclodextrin as the wall material, microcapsule antioxidant was prepared using microcapsule technology.
Oil soluble antioxidants can be soluble in fats and oils, and have a good antioxidant effect on fats and fatty foods, preventing their oxidation, rancidity, and oil burning. Commonly used include butyl ether, dibutyl light toluene, gallic acid propionic acid vinegar, etc.Antioxidants are substances that prevent or delay food oxidation, improve food stability, and extend storage life.Food antioxidants can be divided into oil-soluble antioxidants and water-soluble antioxidants based on their solubility properties.
There should be no bad taste, smell, or color; Low concentration can be applied; If added to oil, it is fat soluble and can still maintain effective antioxidant capacity after processing; Need to be fast, effective, and cost-effective.
