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    Home > Food Additives > Food Antioxidants (Find 18 items)

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    Food Antioxidants

    Tea Polyphenol

    (84650-60-2)
    green tea extract (Camellia sinensis L.) is a powerful anti-oxidant because of its catechin content, it is also known to be an antibacterial, anti-inflammatory, and a stimulant. In clinical studies, green tea demonstrates an ability to prevent or at least postpone the onset of such illnesses as cancer and heart disease. This is attributed to the catechin component’s ability to penetrate into a cell, thereby protecting the cell from free radicals and associated damage. Because of its anti-oxidant properties, green tea is usually incorporated into anti-aging formulations. When applied topically, it can also reduce skin swelling. In addition, it can be found in sunscreens, given its ability to extend the product’s SPF. The extract and its associated catechins can be obtained from both the plant and its dried leaves. other constituents of green tea include caffeine and phenolic acids.

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    Propylgallate

    (121-79-9)
    PG is also a feed antioxidant that is allowed to be used in my country and widely used abroad. my country stipulates that it can also be used for edible fats, fried foods, biscuits, instant noodles, quick-cooked rice, canned nuts, dried fish products and cured meat products, with a maximum usage amount of 0.1g/kg. The antioxidant capacity of PG to lard is stronger than that of BHA or BHT. When it is mixed with BHA or BHT, the synergist is the strongest. The anti-oxidant effect of single-face products is not as strong as BHA and BHT.

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    Tea tree oil

    (68647-73-4)
    Flavoring and antiseptic agent in personal hygiene items such as toothpaste; as a cosmeceutical. Tea tree oil can be used as soap, cream, moisturizer, deodorant, disinfectant and air freshener.

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    catechin

    (7295-85-4)
    Catechin is an important component of tea. It has a strong effect of scavenging free radicals and anti-oxidation. This effect is also the basis of other pharmacological effects of catechins; catechins also have the protection of cardiovascular and cerebrovascular, anti-tumor, anti-bacterial, and anti-virus , Anti-inflammatory, protect nerve, liver, kidney, weight loss, anti-diabetic and many other effects. It can also be used in dye and tanning industries.

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    Erythorbic Acid

    (89-65-6)
    Antioxidant especially in brewing industry, reducing agent in photography. Used as food antioxidant, has the function of keeping fresh and quality Antioxidants; preservatives; color additives.

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    Vitamin E D-alpha Tocopherol

    (59-02-9)
    α-Tocopherol is the most bioactive of the naturally occurring forms of Vitamin E. Richest sources are green vegetables, grains, and oils, particularly palm, safflower and sunflower oils.

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    Dilauryl thiodipropionate

    (123-28-4)
    Dilauryl Thiodipropionate (DLTDP) is an antioxidant that exists as white crystalline flakes of sweetish ester-like odor. It is insoluble in water but soluble in inorganic solvents. It is used in fats and oils to prevent rancidity. It is used in food when the total antioxidant content is not over 0.02% of the fat or oil content.

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    phytic acid dodecasodium from rice

    (14306-25-3)
    Used in food, cosmetics, soap, canned food additives

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    Calciumdiascorbate

    (5743-27-1)
    As an antioxidant, it can be used in meat products and soups according to our country's regulations. The maximum use amount is 1.0g/kg (calculated as ascorbic acid in oil); for instant noodles and pastries, the maximum use amount is 0.2g/kg; it can also be used for nutritional fortification. Agent. Antioxidant; ascorbic acid nutritional supplement; meat color protectant.

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    2,2',6,6'-Tetramethyl-4,4'-biphenol

    (2417-04-1)
    2,2',6,6'-tetramethyl-4,4'-biphenol is used for the synthesis of liquid crystal polymer, the synthetic polymer material having a high strength, high modulus, excellent dimensional stability and used widely in various fields.

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    Food antioxidants are food additives that can prevent or delay food oxidative deterioration, improve food stability, and extend shelf life. There are currently more than 150 compounds available as antioxidants. However, food antioxidants require rigorous toxicological testing, and few of them can really be used as antioxidants. Mainly include free radical absorbers, enzyme antioxidants, oxygen scavengers, metal ion chelating agents. "Antioxidants" on Echemi mainly supplies chemical raw materials for food antioxidants.

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