This publication will review effective Tenox antioxidant formulations for each type of oil, their incorporation into the oils, and appropriate levels of use. A Problem in Edible Vegetable Oils Rancidity makes edible products unacceptable to consumers. Oxidative rancidity in oils occurs when heat, light, metals, or other catalysts cause unsaturated oil molecules to convert to free radicals. These are easily oxidized to form hydroperoxides and organic compounds, such as aldehydes, ketones, or acids, that can cause undesirable odors and flavors. This process proceeds rapidly in vegetable oils as a chain reaction.
Antioxidants absorb the energy of activated fat molecules and retard oxidation at the outset.
An Effective Answer Eastman offers four antioxidants that are lawful under existing food additive regulations by the U.S. Food and Drug Administration for use in vegetable oils at levels outlined in this publication. With this range of choices, oil producers can tailor the antioxidant to specific requirements and maximize its efficiency and benefits to the end product.