Factors that affect the effectiveness of antioxidants

As we all know, antioxidants are a class of chemical substances that can delay or inhibit the oxidation of an article when it is used in some material systems. So what factors will affect the effect of antioxidants? Take a look together.

1. When antioxidants are added to vegetable oils, adding certain acidic substances at the same time can significantly improve the antioxidant effect. These acidic substances are called synergists of antioxidants. Such as citric acid, phosphoric acid, ascorbic acid, etc., is generally believed that these acidic substances can form chelates with trace metal ions that promote oxidation, thereby playing the role of passivating metal ions.

2. Transition element metals, especially those trivalent or multivalent transition metals (Co, Cu, Fe, Mn, Ni) having a suitable oxidation-reduction potential, have a strong role in promoting the oxidation of fats and are called cooxidizers. Therefore, it is necessary to avoid the mixing of these ions as much as possible. However, these ions are often contained in foods due to the presence of soil or the contamination of processing containers.

3, to avoid the influence of light, heat, oxygen, while using antioxidants but also pay attention to the existence of some factors that promote fat oxidation, such as light, especially ultraviolet light, can easily cause oxidation of fat, can be used to avoid light packaging materials, such as Aluminum composite plastic bags to preserve fat-containing foods.

The effect of antioxidants needless to say is still very strong. In the process of use, we must try to avoid these factors that affect the effect of its use. Different antioxidants are used in different industries so that the maximum effect of the product can be achieved.