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Antioxidants
Oxidation of food, due to exposure to oxygen and light, leads to a deterioration in key quality factors - rancid flavours, unappetising odours, loss of nutritional content and colour changes.
Antioxidants are used to help slow down the rate of food oxidation. The browning of fruits and vegetables for example, can be delayed by blanching (to inactivate enzymes) and the addition of water soluble antioxidants, such as Ascorbates.
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Product list -
Antioxidants
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If antioxidants are to be used, they should be introduced as early during the manufacturing process as possible. Oxidation of fats and oils can be slowed down dramatically, but not prevented completely, by the addition of antioxidants. In the first step of the oxidation process free radicals are formed which then react with other ingredients resulting in loss of quality and nutritional content. Early addition of antioxidants can reduce the rate of free radical formation and therefore oxidation.
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It is important to realise that oxidation in most food products, particularly in fats and oils, is inevitable and irreversible. Antioxidants will not improve a product that is already oxidised.
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The reduction in exposure to oxygen and light through packaging and careful handling will also assist in delaying the oxidation process.
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Solutions of the water soluble antioxidants (e.g. Ascorbic acid and Sodium Erythorbate) should be made without entraining air.
Oil soluble antioxidants, such as mixed Tocopherols, should be blended with oil before being added to the food. Care should be taken to eliminate excessive agitation that may introduce air to the system.
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