Antioxidants are used for various reasons in confectionery products.
They are used for protection of the fat phase (fats, emulsifiers, carotenoids, etc.) in fat-containing products (like toffees and caramels) to avoid rancidity and fading.
Hard candies or products without substantial amounts of lipids may include ascorbic acid and citric acid to protect the carotenoids used for coloration. Chewing gums may include tocopherols to avoid bitterness resulting from the oxidation of abietic acid.
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Applications