How do they tell you to choose an antioxidant

(I) Antioxidant selection

Different antioxidants have different antioxidant effects in the same oil. The synergistic effect of different antioxidants and synergistic agent is better. In addition, antioxidants show different antioxidant effects in different oils. The effect of TBHQ in vegetable oil was better than that of other antioxidants.

Fried foods, such as potato chips, nuts, or doughnuts, are usually processed in vegetable oil or hydrogenated shortening. BHA shows less processing resistance than PG, TBHQ and BHT, which may be distilled or decomposed by water vapor during frying.

(2) Matters needing attention

(1) Add timing

As can be seen from the action mechanism of antioxidants, antioxidants can only block the oxidation of lipids,

Delay the time at which food starts to go bad without altering the consequences of what has already gone bad, so antioxidants should be added as soon as possible. It has been reported that adding antioxidants (BHA and BHT) to the cooking process is more effective.

Vacuum deodorization of vegetable oils is the last step in the oil processing process, and since phenolic antioxidants are volatile in the oil, they must be added under cold cycling conditions or after the deodorized fat is pumped to the tank.

Fried foods usually absorb a lot of fat, so fresh fat must be constantly added to the fryer, while fresh antioxidants are introduced to replace the loss caused by steam distillation. Methy1 Polysi1oxane (Methy1 polysi1oxane) is often added to the frying oil. Although it is not an antioxidant and has no direct effect on the stability of the final product, it forms an insoluble film on the surface of the oil and prevents the oil from being exposed to the air, thus protecting the hot oil during frying.