Agriculture Reference
In-Depth Information
•
Quenchers: Carotenoids and certain phenols have the ability to quench and
deactivate high-energy species such as singlet oxygen (or other photoactivated
states), and consequently redirect that energy into less damaging pathways.
•
Oxygen scavengers: Ascorbic acid is the main example of antioxidants that
function in this manner. They are substances that react with and remove oxygen
from the system being stabilized.
•
Antioxidant regenerators: Also known as synergists, these materials function
by reducing the radicals that are formed when a radical scavenger donates a
hydrogen atom or electron to a free radical. A typical example of a synergist is
ascorbic acid, actively regenerating the tocopheryl radical back to tocopherol.
5.2.4 US and EU regulations and market trends
The use of antioxidants in foods, drugs, cosmetics, oils is regulated in the US by
the Federal Food, Drug and Cosmetic Act. Many natural antioxidants from herbs
and spices are considered GRAS (Generally Recognized As Safe). Under many
circumstances, they can be labeled as natural fl avoring. Table 5.1 lists various
synthetic antioxidants, their GRAS status along with their Food and Drug
Administration (FDA) usage limitations based primarily on fat content. Table 5.2
provides usage limits based on the total weight of the food application. The usage
limit is a disadvantage as it greatly restricts the performance levels and functionality
that can be achieved with optimal - and most of the times - higher dosages.
Table 5.1
GRAS status and FDA food addition limits
Antioxidant
GRAS
FDA usage limitation
BHA
Yes
0.02% of fat or oil content including
essential oil content of the food
BHT
Yes
0.02% of fat or oil content including
essential oil content of the food
Propyl gallate
Yes
0.02% of fat or oil content including
essential oil content of the food
Dilauryl thiodipropionate
Yes
0.02% of fat or oil content including
essential oil content of the food
Thiodipropionic acid
Yes
0.02% of fat or oil content including
essential oil content of the food
Gum guaiac
Yes
0.1% in edible fats and oils
Tocopherols
Yes
No listed limits
Ethoxyquin
No
0.01% to preserve color in paprika,
chili powder and ground chili
4-Hydroxy-2,6-di-tert-
butylphenol
No
0.02% of fat or oil content including
essential oil content of the food
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