Antioxidants

You should refresh your knowledge of lipid oxidation by visiting Prof. Mangino's FST 605 website or reading in a food chemistry book.

What kinds of things do we use to prevent lipid oxidation?

Characteristics of Antioxidants

Donate H

Typically Phenolic

SH would work

Number of donatable H's

Solubility

Vapor pressure

Flavor

Color

GRAS Antioxidants (CFR 182)

Ascorbic acid

Erythorbic acid

Ascorbyl palmitate

Thiodipropionic acid*

Butylated hydroxy anisole (BHA)*

Butylated hydroxy toluene (BHT)*

Calcium ascorbate

Dilauryl dithiopropionate*

Gum Guaiac (0.1% max)

Sodium ascorbate

Tocopherols

Max 0.02% of the fat

Antioxidants (21 CFR 172)

BHA

BHT

Ethoxyquin

4-hydroxymethyl-2,6-di-tert-butyl phenol

TBHQ

TBHP

Anoxomer

Stability Constants log K