Anti-oxidation composition and application thereof
A technology of antioxidant and composition, applied in the field of application of antioxidant composition in food-grade white oil, which can solve problems such as increased UV absorbance, yellowing of color, complex chemical reactions, etc.
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example 1-3
[0037] Examples 1-3 are the specific composition of the antioxidant composition product of the present invention, comparative example 1 is an α-tocopherol antioxidant, comparative example 2 is a natural vitamin E mixed tocopherol antioxidant, and comparative example 3 is an antioxidant composition without adding blank food grade white oil. Based on the total weight of the antioxidant composition, each component is added in proportion to a mixing container, stirred at normal temperature and pressure for 2 hours, and a uniform transparent light yellow viscous liquid is obtained, which is the product of the present invention. The results are shown in Table 1.
[0038] Table 1 Composition of antioxidant products
[0039] serial number α-tocopherol, % Natural vitamin E mixed tocopherols, % Example 1 50 50 Example 2 60 40 Example 3 70 30 Comparative example 1 100 0 Comparative example 2 0 100 Comparative example 3 0 0
Embodiment 4
[0041]In the present invention, based on the weight of the food-grade white oil, the addition amount of the antioxidant composition is 0.002% (wt%), and the test oil is No. 100 food-grade white oil. A 40h heating test was carried out at a constant temperature of 110°C. The UV absorbance (NB / SH / T 0415-2013) and easy carbonization (GB / T11079-2000) analysis of the samples during the test are shown in Table 2.
[0042] Table 2 Antioxidant Heating Evaluation Test
[0043]
[0044] The analysis in Table 2 shows that after the No. 100 food-grade white oil blank sample of Comparative Example 3 was heated for 13 hours, the analysis of easily carbonized substances failed. With the increase of heating time, the ultraviolet absorbance obviously increased and exceeded the product index requirements; After heating to 40 hours and 22 hours respectively in Example 1 and Comparative Example 2, the analysis of easily charred substances failed, and the UV absorbance increased in varying degr...
Embodiment 5
[0046] In the present invention, based on the weight of the food-grade white oil, the addition amount of the antioxidant composition is 0.01% (wt%), and the test oil is No. 100 food-grade white oil. A 40h heating test was carried out at a constant temperature of 110°C. The UV absorbance and easy carbonization analysis of samples during the test are shown in Table 3.
[0047] Table 3 Antioxidant Heating Evaluation Test
[0048]
[0049] Shown by table 3 analysis, because the addition of composite antioxidant composition is 0.01% (wt%), and addition is composite antioxidant addition range upper limit, after 110 ℃ of heating 40 hours, embodiment 1,2,3 sample Both the easily carbonized substance and the UV absorbance are qualified, showing excellent oxidation stability.
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