How to use antioxidants
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Antioxidant used in food preparations must be safe, easy to incorporate, effective, with no undesirable odour, flavour or colour. The food matrix and production processes should be carefully considered in the choice of the antioxidant systems to optimise the efficacy and costs of usage. Parameters such as heat resistance, volatility, carry through properties; hydrophilic – lipophilic characteristics, presence of potential antagonists or synergist, have to be considered before deciding what antioxidant(s) to use, at what stage of the process and how to apply it. It is also important to emphasize that rancidity may occur in many forms and conditions and there’s no ultimate protection when using antioxidant. Pro-oxidation may occur in various conditions imaking it very difficult to predict the stability of a product. As a general recommendation, it is wise to run tests specifically on your product with various antioxidant systems to determine the optimum solution. |
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