From the broad scope for everyone to talk about the role of antioxidants

In a broad sense, most of the weak reducing agents are antioxidants, but they are selected according to different industrial applications. Weak reducing agents with high chemical, physical stability, or low toxicity can be wonderfully used as anti-oxidants in formulations.

      The process of thermal oxidation of organic compounds is a series of free radical chain reactions. Under the action of heat, light or oxygen, the chemical bonds of organic molecules break down, creating vivid free radicals and hydroperoxides. Analysis of hydroperoxide production is audible, and hydrocarbon oxygen radicals and hydroxyl radicals are also generated.

      These free radicals can initiate a series of free radical chain reactions, leading to a radical change in the nomenclature of organic compounds. It can be seen from the mechanism of action of antioxidants that antioxidants can only block lipid oxidation and preservative differences.

      In addition, the amount of antioxidants added and antioxidant results are not always positively related. When the concentration is higher than a certain concentration, not only does the antioxidant effect no longer increase, but it also has the effect of promoting oxidation of antioxidants and delays the time for foods to begin to relax. The result of the change has deteriorated.

      Therefore, antioxidants need to participate as early as possible. Fried foods usually can absorb large amounts of fat. Therefore, we must constantly introduce strange fats into fryers. At the same time, strange antioxidants are also introduced instead of steam distillation. Loss.

      Antioxidants often participate in methyl silicones below 10mg/kg in frying oil. Although it is not an antioxidant, it has no direct effect on the stability of the final product. The presence of large amounts of oxygen will accelerate the holding of oxidation, in fact As long as exposed to the atmosphere, the grease will be automatically oxidized. The restraint and oxygen snoring are extremely tight, especially against oily powdered foods that have a very large appearance.