Science
| By : Ila Gaur | Previous | Next |
| Posted on : 13 Oct, 2007 | Total Views : 496 |
FOOD TECH NEWS
PROFOUND USE OF ANTIOXIDANTS IN PACKED FOODS &THEIR EFFECTS
Antioxidants are the additives primarily used to prevent /inhibit auto oxidation of fatty acids which lead to rancidity &off –flavour
The foods in which antioxidants are used are mainly dry 7frozen foods , bakery items , snacks ,oil based products etc.
NATURAL ANTIOXIDANTS----- TOCOPHEROLS & ROSEMARY EXTRACT.
SYNTHETIC ANTIOXIDANTS----- BUTYLATED HYDROXYANISOLE(BHA)
BUTYLATED HYDROXYTOULENE(BHT)
PROPYL GALLATE(PG)
TERTIARY BUTYL HYDRO QUINONE(TBHQ)
HAZARDS RELATED TO THEIR USE
BHA—it was not believed to be harmful , however the recent studies suggests that the intake of BHA involves cancer risk
BHT—it is also shown to promote chemical carcinogenesis in experimental animals. Liver damage is also seen
PG—No evidence of carcinogenesis has been found
TBHQ—No indications of cancer were found
ILA GAUR
MSc.FOOD TECH.
(Teaching in the department of FOODSC & Q.C in R.G(PG) COLLEGE MEERUT)
refrences taken from various books of food sc.
