ANTIOXIDANTS Chemische Eigenschaften,Einsatz,Produktion Methoden
Verwenden
ANTIOXIDANTS is used to preserve food by retarding deterioration, rancidity, or discoloration due to oxidation. The most commonly used antioxidant formulations contain combinations of BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), and propyl gallate. Natural such as tocopherols and guaiac gum usually lack the potency of BHA, BHT, and propyl gallate combinations. Are effective at low concentrations, that is, 0.02% or less.
ANTIOXIDANTS Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
