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Antioxidants
Oxidation reactions happen when chemicals in the food are exposed to oxygen in the air. In
natural conditions, animal and plant tissues contain their own antioxidants but in foods, these natural
systems break down and oxidation is bound to follow.
Oxidation of food is a destructive process, causing loss of nutritional value and changes in
chemical composition. Oxidation of fats and oils leads to rancidity and, in fruits such as apples, it can
result in the formation of compounds which discolor the fruit.
The effects of
oxidation on
cut apple.
Antioxidants are added to food to slow the rate of oxidation and, if used properly, they can extend the
shelf life of the food in which they have been used.
Oxidation of Fats
Fats and oils, or foods containing them, are the most likely to have problems with oxidation. Fats
react with oxygen and even if a food has a very low fat content it may still need the addition of an
antioxidant. They are commonly used in:
vegetable oil
snacks (extruded)
animal fat
meat, fish, poultry
margarine
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dairy products
mayonnaise / salad dressing
baked products
potato products (instant mashed
potato)
Chemistry
Fats are broken down when they react with oxygen. This makes the food
containing the fats go off.
As the fat decomposes and reacts with oxygen, chemicals called peroxides are produced. These change
into the substances characteristic of the smell and soapy flavor of a rancid fat.
Antioxidants prevent the formation of peroxides and so slow the process of the food 'going off'. Some
antioxidants react with oxygen itself and so prevent the formation of peroxides.
Air-tight packaging, using inert gases like nitrogen, vacuum packing and refrigeration can all be used to
delay the oxidation process. However, these can still be inefficient and adding antioxidants can be an
effective way of extending the shelf life of a product.
Antioxidants in Food
People want to eat more healthily and this includes eating
unsaturated and polyunsaturated fats rather than saturated animal
fats. Unfortunately, unsaturated fats are more susceptible to oxidation.
Antioxidants are added to foods that contain unsaturated fats
to make them last longer and prevent them from turning rancid.
Processing techniques have also been developed to reduce the risk of
oxidation. For example, many snack food manufacturers fry crisps
under a blanket of steam to reduce the amount of oxygen that can get
into the frying oil. This extends the life of both the oil itself and the
crisps.
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Consumers
now
want
foods
containing more unsaturated and
polyunsaturated fats.
Chemistry
Man-made antioxidants
Man-made antioxidants are used as well as natural ones. The most important artificial antioxidants
belong to the group of gallates (E 310-E 312). Gallates are added mostly to vegetable oils and margarine
to stop them from going rancid and preserve their taste.
Two other substances, which do not belong to the above groups, are BHA (butylhydroxyanisol, E 320)
and BHT (butylhydroxytoluene, E 321).
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Chemistry
The table shows some typical antioxidants:
Antioxidant
Enumber
Typical foods
Ascorbic acid
(vitamin C)
E300
Beers, cut fruits, jams, dried potato. Helps to prevent cut and pulped foods from
going brown by preventing oxidation reactions that cause the discoloration. Can
be added to foods, such as potato, to replace vitamin C lost in processing.
Tocopherols
E306
Oils, meat pies. Obtained from soya beans and maize. Reduces oxidation of
fatty acids and some vitamins.
Butylated
hydroxyanisole
(BHA)
E320
Oils, margarine, cheese, crisps. Helps to prevent the reactions that break down
fats and cause the food to go rancid.
Citric acid
E330
Jam, tinned fruit, biscuits, alcoholic drinks, cheese, dried soup. Naturallyoccuring in citrus fruits like lemons. Helps to increase the anti-oxidant effects of
other substances. Helps to reduce the reactions that can discolor fruits. May also
be used to regulate pH in jams and jellies.
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Chemistry
Name
300
E300
Ascorbic
acid
302
E302
Calcium
ascorbate
310
E310
311
E311
312
E312
314
Comments
Vitamin C has been shown to prevent scurvy, and is essential for
healthy blood vessels, bones, and teeth. Vitamin C also helps form
collagen, a protein that holds tissues together. Ascorbic acid is
industrially synthesised using a number of different biological
techniques. Flour treating agent, 'vitamin C'; may be made synthetically
from glucose, naturally occurs in fruit and vegetables; added to products
as diverse as cured meat, breakfast cereals, frozen fish and wine. Large
doses can cause dental erosion, vomiting, diarrhoea dizziness, and
could possibly cause kidney stones if more than 10g is taken. Should be
taken under medical advice if suffering from kidney stones, gout or
anaemia. Other names: l-ascorbic acid, l,3-ketothreohexuronic acid.
Vitamin C, may increase the formation of calcium axalate stones.
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Chemistry
319
E319
320
E320
321
E321
330
E330
334
E334
335
E335
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Chemistry
338
E338
Phosphoric
acid
(ii) Disodium tartrate is a sodium salt of tartaric acid, E334, used mainly
as an antioxidant and synergist in food, as well as an acidity regulator.
Typical products include sweets, jelly, jams, carbonated
beverages. People with cardiac failure, high blood pressure, damaged
liver or kidneys, and fluid retention. Found in most types of foods.
Phosphoric acid is added to food to enhance the antioxidant effects of
other compounds present, and also as an acidity regulator. Typical
products include carbonated beverages, processed meat, chocolate,
fats and oils, beer, jam, sweets. Too much in diet leads to loss of
calcium in bones and onset of osteoporosis. In fizzy drinks it allows
more carbon dioxide concentration without bottle burst. Soft drinks,
beer, cheese products, snacks, and most processed foods. Other
names: orthophosphoric acid.
Phosphoric acid is banned in organic food and drinks. Phosphoric acid is
a highly acidic ingredient in cola drinks, used to offset the extreme
sweetness. The way the kidneys excrete it is by bonding it with calcium
taken from the bones, which can then leave the bones porous and
brittle, and increase the risk of osteoporosis. Phosphoric acid and
phosphates can normally be consumed by all religious groups, vegans
and vegetarians. Although animal bones are mainly made up of
phosphates, commercial phosphate is not made from bones.
Sources:
http://www.understandingfoodadditives.org/pages/ch2p8-1.htm
http://www.understandingfoodadditives.org/pages/Ch2p8-2.htm
http://www.mbm.net.au/health/296-385.htm
http://www.foodadditivesworld.com/antioxidants.html
http://www.eufic.org/article/en/food-safety-quality/food-additives/artid/food-look-good-antioxidants/
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