The function of a compound antioxidant in the food and beverage industry is to prevent or slow down the oxidative deterioration of food and beverage products. Oxidation is a chemical reaction that can occur in food and beverage products over time, leading to changes in flavor, texture, and color, as well as a loss of nutrients.
Compound antioxidants work by inhibiting or slowing down the chemical reactions that lead to oxidation. They can be used alone or in combination with other antioxidants to provide a synergistic effect. Common compound antioxidants used in the food and beverage industry include tocopherols, ascorbic acid, and citric acid.
The use of compound antioxidants in food and beverage products is particularly important in products that are high in fat or oils, as these are particularly prone to oxidation. Examples of such products include fried foods, baked goods, snack foods, and salad dressings.
In addition to preventing oxidation, compound antioxidants can also help extend the shelf life of food and beverage products, as well as maintain their color, flavor, and nutritional content. The specific function of a compound antioxidant will depend on the composition and intended use of the product.
It is important to note that the use of compound antioxidants in food and beverage products is subject to regulatory oversight and approval by government agencies, such as the United States Food and Drug Administration (FDA). Manufacturers must ensure that the compound antioxidant is used in accordance with approved levels and that the product is labeled appropriately.
