For almost half a century, food-grade antioxidants have been routinely and intentionally added to food products to delay or inhibit free radical oxidation of fats and oils and the resulting off-odours and flavour known as rancidity. During this time, literally hundreds of compounds — both natural and synthetic — have been evaluated for antioxidant effectiveness and human safety. To date, approximately twenty compounds have met the stringent health, safety and performance parameters required by various food regulatory agencies to be approved as direct food additives (Table 1.1).


Propyl Gallate Ascorbyl Palmitate Active Oxygen Method Yellow Grease Glyceryl Monooleate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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References and further reading

  1. Allen, J. L. and Hamilton, R. J. (eds) (1983) Rancidity in Foods, Applied Science Publishers, London.Google Scholar
  2. Food Fats and Oils (1974) published by the Institute of Shortening and Edible Oils, Inc., August 1974.Google Scholar
  3. Hudson, B. J. F. (ed.) (1990) Food Antioxidants, Elsevier Science Publishers Ltd., Essex.Google Scholar
  4. Lundberg, W. O. ( 1961 and 1962) Autoxidation and Antioxidants, Volumes I and I I, Interscience Publishers, New York.Google Scholar
  5. Sherwin, E. R. (1972) Antioxidants for food fats and oils, JAOCS 49 (8), 468–274.Google Scholar
  6. Sherwin, E. R. (1978) Oxidation and antioxidants in fat and oil processing, JAOCS 55 (11), 809–814.Google Scholar
  7. Swem, D. (1964) Bailey’s Industrial Oil and Fat Products, 3rd Edition, Chapter 1, Structure and Composition of Fats and Oils, Pages 3–53, and Chapter 2, Reactions of Fats and Fatty Acids, Pages 55–95, Interscience Publishers, New York.Google Scholar
  8. Tenox ® Food-Grade Antioxidants, ECPI Publication No. 2G–109J.Google Scholar
  9. Tenox ® Food-Grade Antioxidants Improve Keeping Qualities of Refined Vegetable Oils, ECPI Publication No. 2G-248.Google Scholar
  10. Tenox ® GT-1 and GT-2 Food-Grade Antioxidants, ECPI Publication No. 2G-263.Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • D. F. Buck

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