Antioxidants -- the ultimate answer to oxidation
1986
A technical review of the use of antioxidants in the US as food preservatives covers: compounds that terminate the free radical chain in lipid oxidation; chelators that bind metal ions (e.g., Fe, Cu) that catalyze lipid oxidation; oxygen scavengers or compounds that react with oxygen in closed systems; and "secondary" antioxidants that break down hydroperoxides formed in lipid oxidation. Topics include: free-radical terminators (BHT; TBHQ; propyl gallate; tocopherols); reducing agents (ascorbyl palmitate; sulfites; ascorbic acid; glucose oxidase; erythorbic acid); chelating agents (citric acid; polyphosphates; EDTA); and secondary antioxidants (thiodipropionic acid and its dilauryl ester). Most of the preservatives discussed have GRAS status, while others are permitted as food additives.(wz)
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