Food Additives - Antioxidants

It is a known fact that certain foods contain natural antioxidants but little do we know that antioxidants are added to certain foods artificially. Antioxidants which are added to the food as additives help in improving certain qualities of the food especially the keeping quality of food.

So now we move on to the next type of Food Additive – Antioxidants - Antioxidants is used as food additives to preserve food for a longer period of time by preventing oxidation of foods. Antioxidants act as oxygen scavengers. In the absence of antioxidant, oxidation of unsaturated fats takes place rendering to foul smell and discoloration of food. 

Oxidation in food is a destructive process which leads to the spoilage of food and changes the chemical composition as well as nutritional value of food when it is exposed to oxygen. To prevent this or delay the process of oxidation, antioxidants are added to the food. They increase the shelf life of the food.

Different kinds of antioxidants act in different ways to delay or minimize the process of oxidation in food. Some antioxidants combine with oxygen to prevent oxidation and other prevent the oxygen from reacting with the food leading to its spoilage.

Fats and oils and any food containing them are more prone to oxidation. So antioxidants are added to these to prevent oxidation. The list of foods where antioxidants are added are vegetable oil, animal fat, meat, fish, poultry, baked products, potato products, margarine, salad dressing etc.

Some popular antioxidant food additives are listed below:

Antioxidant Vitamins - Ascorbic Acid (Vitamin C): This antioxidant vitamin is used in beers, cut fruits, dried potatoes and jams. The antioxidant vitamins in these foods help in preventing the discoloration of food by preventing the oxidation. It can also act as a substitute of vitamin C in potatoes that is lost during processing.

Citric Acid: It is used in biscuits, jams, tinned fruits, alcoholic drinks, cheese and dried soup. It has many uses like it prevents the discoloration of food, increases the anti-oxidant effect of other substances and regulates pH in jams and jellies.

Tocopherols: This antioxidant food additive is used in the meat pies and oils to reduce the oxidation of fatty acids and vitamins.

Butylated hydroxyanisole (BHA): Butylated hydroxyanisole (BHA) is used in margarine, oils, crisps and cheese. This antioxidant helps in preventing the reactions leading to the breakdown of fats.

There are many benefits of using antioxidant food additives. Antioxidants prevent the blockage of arteries with fatty deposits that prevents the heart attacks. Also these are associated with the prevention of certain types of cancers, arthritis and more conditions of these kinds.

Antioxidants Food Additives List

Ascorbic acid

Sodium ascorbate

Calcium ascorbate

Fatty acid esters of ascorbic acid

Tocopherols

Alpha-tocopherol

Gamma-tocopherol

Delta-tocopherol

Propyl gallate

Octyl gallate

Dodecyl gallate

Erythorbic acid

Sodium erythorbate

Tertiary-butyl hydroquinone (TBHQ)

Butylated hydroxyanisole (BHA)

Butylated hydroxytoluene (BHT)

Citric Acid

Hexylresorcinol

Next time you see a fat containing food gone rancid or smelling foul then you know what it doesn't contain.  Know your food, Educate yourself. 

Post by Faiz Lahori