ANTIOXIDANTS 化学特性,用途語,生産方法
用途
酸化防止剤
使用
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 上流と下流の製品情報
原材料
準備製品