Autoxidation of fats due to exposure to oxygen/air can greatly reduce the nutritional value of food. It will also result in off odours and the food becoming rancid.
Due to their chemical reaction with oxygen in the air, many nutrients are destroyed during the process of oxidation. Nutrients greatest at risk are fats and oils as well as various vitamins & pigments. The oxidation of fats and oils present in foods will result in the food being termed rancid.
Antioxidants are used against free radicals which play a major role in the oxidation process. Antioxidants in effect neutralise free radicals, thereby preventing them from harming other molecules like nutrients.
Chelating agents further ensure that no harm is done by free radicals through binding the ions needed by free radicals as catalysts during the oxidation process. The binding of these metal ions to the chelating agents therefore renders them unavailable for their catalytic action. Chelating agents are of great value since metal ions like iron and copper are often present in high levels in foodstuffs.
The use of Bitek’s synergistic blends of approved food grade antioxidants and chelating agents will…
stabilize nutrients susceptible to oxidation and therefore:
retain the nutritional value of foods.
extend the shelf-life of foods.
prevent the development of rancidity.
retain the palatability and freshness of foods.
maintain mineral availability since the complex formed between the metal ions and the chelating agent is easily metabolized in the digestive system.
Banox LTC
Everox LBB
TBHQ
BHA
BHT