Antioxidants

Antioxidant is to delay the occurrence of deterioration, rancidity, and color change caused by oxidation, which can mainly be divided into water-soluble type, such as L-ascorbic acid and L-ascorbic acid sodium salt, and fat-soluble type, such as BHA and BHT. The former have the effect of chelating for metal ions, can be used to prevent the browning of canned fruit, meat product, and fish meat; the latter can be used to prevent oxidation of oil and fat. The two antioxidants are used in together have a multiplying effect.