Antioxidative composition for fish oil
A composition and anti-oxidation technology, applied in application, food science, food preparation, etc., can solve the problems of poor safety and low antioxidant capacity
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Embodiment 1
[0016] An antioxidant composition for fish oil, which is composed of the following components in weight percentage: 40% of vitamin C palmitate, 30% of natural vitamin E, 10% of rosemary, 10% of ginger oil, 10% of oyster shell powder %. The antioxidant composition is used in preservation of fresh fish oil (peroxide value ≤ 5mmol / kg), and its dosage is 0.02% by weight of the fresh fish oil.
Embodiment 2
[0018] An antioxidant composition for fish oil, which is composed of the following components by weight percentage: vitamin C palmitate 50%, natural vitamin E 35%, rosemary 5%, ginger oil 5%, oyster shell powder 5% %. The antioxidant composition is used to preserve severely oxidized fish oil (peroxidation value ≥ 15 mmol / kg), and its dosage is 0.15% of the weight of the fish oil. .
Embodiment 3
[0020] An antioxidant composition for fish oil, which is composed of the following components by weight percentage: 30% of vitamin C palmitate, 40% of natural vitamin E, 7% of rosemary, 8% of ginger oil, 15% of oyster shell powder %. The antioxidant composition is used to preserve fresh fish oil, and the peroxidation value of the fish oil is measured to be 3 mmol / kg, and the dosage thereof is 0.006% of the weight of the fresh fish oil.
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