{"id":185,"count":2,"description":"<h2>Contents<\/h2>\r\n<ul>\r\n<li><a href=\"#what-is\">What is an antioxidant<\/a><\/li>\r\n<li><a href=\"#types\">Types of antioxidants<\/a><\/li>\r\n<li><a href=\"#properties\">Culinary properties<\/a><\/li>\r\n<li><a href=\"#uses\">Culinary uses<\/a><\/li>\r\n<li><a href=\"#processing\">Handling and dosing<\/a><\/li>\r\n<li><a href=\"#mistakes\">Common mistakes<\/a><\/li>\r\n<li><a href=\"#faq\">FAQ<\/a><\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"what-is\">What is an antioxidant<\/h2>\r\n<p>A food antioxidant (oxidation inhibitor, oxygen scavenger) is a functional additive that slows or prevents the oxidation of fats, pigments, and vitamins. Oxidation causes rancidity, color loss, and flavor degradation. Antioxidants work by donating electrons to free radicals, chelating metal catalysts like iron and copper, or reacting with oxygen before it reaches the sensitive food component.<\/p>\r\n\r\n<h2 id=\"types\">Types of antioxidants used in food industry<\/h2>\r\n<ul>\r\n<li><strong>Ascorbic acid (E300)<\/strong> \u2014 vitamin C; water-soluble antioxidant for fruits, juices, cured meats.<\/li>\r\n<li><strong>Tocopherols (E306-309)<\/strong> \u2014 vitamin E family; fat-soluble antioxidants for oils, nuts, baked goods.<\/li>\r\n<li><strong>BHA (E320) and BHT (E321)<\/strong> \u2014 synthetic phenolic antioxidants for long-shelf-life fats and cereals.<\/li>\r\n<li><strong>Rosemary extract (E392)<\/strong> \u2014 natural phenolic antioxidant for meat and oils.<\/li>\r\n<li><strong>Citric acid and EDTA<\/strong> \u2014 metal chelators that neutralize pro-oxidant iron and copper.<\/li>\r\n<li><strong>Sulfites (E220-228)<\/strong> \u2014 antioxidants and color stabilizers in wine, dried fruit, and syrups.<\/li>\r\n<li><strong>Green tea extract (catechins)<\/strong> \u2014 natural antioxidant used in premium oil and meat products.<\/li>\r\n<li><strong>Erythorbic acid (E315)<\/strong> \u2014 isomer of ascorbic acid used in cured meats and beverages.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"properties\">Culinary and technological properties<\/h2>\r\n<ul>\r\n<li><strong>Color preservation<\/strong> \u2014 stabilizes red meat pigments, green vegetable chlorophyll, and yellow carotenoids.<\/li>\r\n<li><strong>Aroma protection<\/strong> \u2014 prevents rancid off-flavors in fats and nuts.<\/li>\r\n<li><strong>Shelf life extension<\/strong> \u2014 oils with tocopherols last 30-60% longer than unprotected equivalents.<\/li>\r\n<li><strong>Solubility split<\/strong> \u2014 choose water-soluble (ascorbic acid) for aqueous phases, fat-soluble (tocopherol, BHT) for oils.<\/li>\r\n<li><strong>Typical dosage<\/strong> \u2014 0.01-0.02% BHT\/BHA of fat weight; 0.1-0.5% ascorbic acid in fruit products; 100-500 mg\/kg tocopherol in oils.<\/li>\r\n<li><strong>Synergy<\/strong> \u2014 ascorbic acid + tocopherol combination is more effective than either alone.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"uses\">Culinary uses and product groups<\/h2>\r\n<ul>\r\n<li><strong>Edible oils and fats<\/strong> \u2014 vegetable oils, margarines, and butter for rancidity prevention.<\/li>\r\n<li><strong>Meat and sausages<\/strong> \u2014 ascorbic acid and erythorbate in cured meats for color and nitrite efficiency.<\/li>\r\n<li><strong>Fruits and juices<\/strong> \u2014 ascorbic acid prevents enzymatic browning in cut fruits and freshly pressed juices.<\/li>\r\n<li><strong>Bakery fats and fillings<\/strong> \u2014 tocopherol in shortenings, nut fillings, and <a href=\"\/category\/world-cuisine\/desserts\/\">desserts<\/a> with high fat content.<\/li>\r\n<li><strong>Snacks and fried foods<\/strong> \u2014 BHA\/BHT in potato chips, crackers, and breading fats.<\/li>\r\n<li><strong>Wines and dried fruits<\/strong> \u2014 sulfites preserve color, flavor, and microbial stability.<\/li>\r\n<li><strong>Instant mixes and powders<\/strong> \u2014 antioxidants protect encapsulated flavors and carotenoids.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"processing\">Handling and dosing<\/h2>\r\n<ol>\r\n<li><strong>Phase selection<\/strong> \u2014 match antioxidant solubility to the product phase (water or fat).<\/li>\r\n<li><strong>Storage<\/strong> \u2014 most antioxidants degrade in light and air; keep in opaque containers under nitrogen when possible.<\/li>\r\n<li><strong>Pre-dissolving<\/strong> \u2014 for fat-soluble antioxidants, dissolve in a small portion of warm oil (40-50\u00b0C) before adding to batch.<\/li>\r\n<li><strong>Addition point<\/strong> \u2014 add BEFORE heat treatment for maximum protection; adding after initial oxidation cannot reverse damage.<\/li>\r\n<li><strong>Synergist pairing<\/strong> \u2014 add citric acid 0.005-0.01% to chelate metals when using phenolic antioxidants.<\/li>\r\n<li><strong>Regulatory check<\/strong> \u2014 verify allowed doses per country \u2014 EU, US, and Ukrainian limits differ; confirm labeling requirements.<\/li>\r\n<\/ol>\r\n\r\n<h2 id=\"mistakes\">Common mistakes when working with antioxidants<\/h2>\r\n<ul>\r\n<li>\u274c <strong>Adding after oxidation began<\/strong> \u2014 antioxidants prevent oxidation but cannot restore oxidized fat or pigments.<\/li>\r\n<li>\u274c <strong>Wrong solubility choice<\/strong> \u2014 water-soluble ascorbic acid cannot protect oil; fat-soluble tocopherol cannot protect juice.<\/li>\r\n<li>\u26a0\ufe0f <strong>Overdosing synthetic antioxidants<\/strong> \u2014 BHA\/BHT above 200 mg\/kg fat give bitter taste and may violate food regulations.<\/li>\r\n<li>\u274c <strong>Skipping metal chelator<\/strong> \u2014 trace iron or copper from equipment can overwhelm phenolic antioxidants; always add citric acid or EDTA.<\/li>\r\n<li>\u274c <strong>Exposing to light during storage<\/strong> \u2014 UV accelerates antioxidant consumption; use opaque or amber packaging.<\/li>\r\n<li>\u274c <strong>Ignoring synergy pairs<\/strong> \u2014 using tocopherol alone costs more and works less than tocopherol plus ascorbyl palmitate.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"faq\">FAQ<\/h2>\r\n<h3>Which antioxidant is best for cooking oil?<\/h3>\r\n<p>For neutral oils, tocopherol blends (200-400 mg\/kg) with 50 mg\/kg ascorbyl palmitate as synergist. For fried foods, TBHQ or BHT are more thermally stable.<\/p>\r\n\r\n<h3>Are natural antioxidants better than synthetic?<\/h3>\r\n<p>Natural ones (tocopherol, rosemary) fit clean-label trends. Synthetic (BHA, BHT, TBHQ) are cheaper and often more potent. Choice depends on product positioning and regulatory limits.<\/p>\r\n\r\n<h3>How to know if antioxidant is needed?<\/h3>\r\n<p>Measure peroxide value (PV) of the fat. If PV rises above 5 meq O\u2082\/kg during normal storage, antioxidant is necessary. Iodine value and Rancimat tests give induction time benchmarks.<\/p>\r\n\r\n<p><em>More information on antioxidants can be found in the articles below:<\/em><\/p>","link":"https:\/\/tehnologam.com\/en\/key-words\/antioxidant\/","name":"Antioxidant","slug":"antioxidant","taxonomy":"post_tag","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Antioxidant - Food Technology<\/title>\n<meta name=\"description\" content=\"Articles about antioxidant in food production, including recipes, formulations, and technical specifications.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tehnologam.com\/en\/key-words\/antioxidant\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Antioxidant - Food Technology\" \/>\n<meta property=\"og:description\" content=\"Articles about antioxidant in food production, including recipes, formulations, and technical specifications.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tehnologam.com\/en\/key-words\/antioxidant\/\" \/>\n<meta property=\"og:site_name\" content=\"If you know Technology - you can do it\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"CollectionPage\",\"@id\":\"https:\\\/\\\/tehnologam.com\\\/en\\\/key-words\\\/antioxidant\\\/\",\"url\":\"https:\\\/\\\/tehnologam.com\\\/en\\\/key-words\\\/antioxidant\\\/\",\"name\":\"Antioxidant - Food Technology\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/tehnologam.com\\\/en\\\/#website\"},\"description\":\"Articles about antioxidant in food production, including recipes, formulations, and technical specifications.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/tehnologam.com\\\/en\\\/key-words\\\/antioxidant\\\/#breadcrumb\"},\"inLanguage\":\"en-US\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/tehnologam.com\\\/en\\\/key-words\\\/antioxidant\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/tehnologam.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Antioxidant\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/tehnologam.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/tehnologam.com\\\/en\\\/\",\"name\":\"If you know Technology - you can do it\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/tehnologam.com\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Antioxidant - Food Technology","description":"Articles about antioxidant in food production, including recipes, formulations, and technical specifications.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/tehnologam.com\/en\/key-words\/antioxidant\/","og_locale":"en_US","og_type":"article","og_title":"Antioxidant - Food Technology","og_description":"Articles about antioxidant in food production, including recipes, formulations, and technical specifications.","og_url":"https:\/\/tehnologam.com\/en\/key-words\/antioxidant\/","og_site_name":"If you know Technology - you can do it","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"CollectionPage","@id":"https:\/\/tehnologam.com\/en\/key-words\/antioxidant\/","url":"https:\/\/tehnologam.com\/en\/key-words\/antioxidant\/","name":"Antioxidant - Food Technology","isPartOf":{"@id":"https:\/\/tehnologam.com\/en\/#website"},"description":"Articles about antioxidant in food production, including recipes, formulations, and technical specifications.","breadcrumb":{"@id":"https:\/\/tehnologam.com\/en\/key-words\/antioxidant\/#breadcrumb"},"inLanguage":"en-US"},{"@type":"BreadcrumbList","@id":"https:\/\/tehnologam.com\/en\/key-words\/antioxidant\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/tehnologam.com\/en\/"},{"@type":"ListItem","position":2,"name":"Antioxidant"}]},{"@type":"WebSite","@id":"https:\/\/tehnologam.com\/en\/#website","url":"https:\/\/tehnologam.com\/en\/","name":"If you know Technology - you can do it","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/tehnologam.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/tehnologam.com\/en\/wp-json\/wp\/v2\/tags\/185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tehnologam.com\/en\/wp-json\/wp\/v2\/tags"}],"about":[{"href":"https:\/\/tehnologam.com\/en\/wp-json\/wp\/v2\/taxonomies\/post_tag"}],"wp:post_type":[{"href":"https:\/\/tehnologam.com\/en\/wp-json\/wp\/v2\/posts?tags=185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}