Problems arising in connection with the use of antioxidants in the food industry

Summary Investigations on the use of the gallic acid esters, butylated hydroxyanisole, and butylated hydroxytoluene as antioxidants in animal fats, vegetable oils, margarine, and bakery products are described. It was found that the gallates and BHT were highly effective in lard; BHA was of lesser importance. In vegetable oils scarcely any effect was observed although some antioxidants might be able to suppress peroxide formation in these products; the flavor evaluations however are not always in accordance with these findings. In margarine it was found that some antioxidants had a promising effect on the peroxide formation but only a slight effect on the flavor. Mixtures of antioxidants however could exercise a synergistic effect on the organoleptic qualities. In bakery products,e.g., Dutch shortbread, BHT can afford good protection against flavor deterioration. Mention is made of the fact that the dissociation of peroxides is governed primarily by their concentration and that fats with a peroxide value of 25 to 50 meq/kg. are very stable on heating at 100°C. without air-passage. Lecture delivered at the symposium on antioxidants, organized by the Low Temperature Research Station, Cambridge, April, 1957.