Food additives data book - wordpres

in vegetable oil: @ 25°C 30% cottonseed oil
40% coconut, corn, peanut oils
50% soybean oil
in ethanol solution: 100% @ 25°C >25%
in propylene glycol: @ 20°C 70%
FUNCTION IN FOODS: Antioxidant preservative by terminating free radicals formed during autoxidation of unsaturated lipids.
It also possesses antimicrobial activity as a phenolic compound
ALTERNATIVES: BHT; PG; TBHQ
TECHNOLOGY OF USE IN FOODS: Direct application: dissolves in lipid heated to 60°C, continue mild agitation for additional 20 min to
ensure uniform distribution.
Concentration method: prepare an antioxidant concentrate solution by dissolving the antioxidant in a
small quantity of heated lipid (93–121°C). This hot concentrate can be introduced into fat directly, or
by metering.
Spray method: a dilute antioxidant solution can be directly sprayed onto food products such as nuts.
Other methods: antioxidants should be mixed with the seasonings for meat products such as
sausages. For cereal products, antioxidants can be incorporated into the wax liner of the packages.
Usually applied with BHT for better efficiency than alone.
Should be protected from light and exposure to air.
SYNERGISTS: BHT; propyl gallate; methionine; lecithin; thiodipropionic acid; citric acid; phosphoric acid
FOOD SAFETY ISSUES: This antioxidant has not been subjected to great criticism of safety. However, suspected for tumour
formation in animals with forestomach (Malaspina, 1987).
LEGISLATION: USA: UK and EUROPE:
Maximum usage level approved for general use; FDA 0.02% approved
and USDA 0.01% of weight of fat.
Special applications include: CANADA:
Chewing gum base – 0.01% by weight of chewing gum base approved
Active dry yeast or dry material
(conts)
Butylated hydroxyanisole (BHA) 87