Antioxidant synergist

Citric acid is used in carbonated beverages to provide tartness, modify and enhance flavors, and chelate trace metals. It is often added to jams and jellies to control pH and provide tartness. It is used in cured and freeze-dried meat products to protect the amino acids (qv) and improve water retention. Bakers use it to improve the flavor of fmit fillings in baked goods. Because citric acid is a good chelator for trace metals, it is used as an antioxidant synergist in fats and oils, and as a preservative in frozen fish and shellfish (7) (see Antioxidaisits). [Pg.436]

Antioxidant/antioxidant synergist, sequestrant Bulking agent/filler... [Pg.252]

In the Codex Alimentarius a number of further sequestrants and antioxidant synergists are issued which also pertain to the group of antioxidants. The main representatives of sequestrants are acetates, citrates, tartrates, phosphates, orthophosphates, diphosphates, triphosphates, and polyphosphates, esters of glycerol, sorbitol and sorbitol syrup, gluconates, and 1,4-heptonolactone. Lactates and tartaric acid are considered as antioxidant synergists. The spectrum... [Pg.286]

Citric acid Buffering agent, antioxidant synergist, chelating agent, flavor enhancer On storage, sucrose may crystallize from syrups in the presence of citric acid. Dilute aqueous solutions may ferment on standing. Tart acid taste... [Pg.173]

Antioxidant synergists These enhance the effect of antioxidants Edetic acid, sodium edetate... [Pg.202]

JM Irache, I Ezpeleta, FA Vega. HPLC determination of antioxidant synergists and ascorbic acid in some fatty pharmaceuticals, cosmetics and food. Chromatographia 35 232-236,1993. [Pg.470]

To evaluate antioxidants for polypropylene, various test methods have been developed. Gordon correlates these methods, and Gysling suggests a modified oven-aging technique and shows antioxidant synergist combinations. [Pg.11]

In the Codex Alimentarius (42), maximum free fatty acid levels are specified as 0.65% for lard, 1.00% for premier jus, and 1.25% for rendered pork fat and edible tallow. For all these, a peroxide maximum of lO-miUiequivalents active oxygen per kilogram fat is specified. The Codex standards also specify levels for antioxidants and antioxidant synergists and maximum allowed amounts of impurities, soaps, and certain metals. [Pg.217]

Various mechanisms have been proposed for the mode of action of phospholipids as antioxidants or antioxidant synergists, including chelation of pro-oxidant metals (106, 108), the release of protons that bring about the rapid decomposition of hydroperoxides without generating free radicals (107), and the regeneration of... [Pg.1741]

In food products, citric acid is used as a flavor enhancer for its tart, acidic taste. Citric acid monohydrate is used as a sequestering agent and antioxidant synergist see Table I. It is also a component of anticoagulant citrate solutions. Therapeutically, preparations containing citric acid have been used to dissolve renal calculi. [Pg.185]

Edetic acid and edetates are primarily used as antioxidant synergists, sequestering trace amounts of metal ions, particularly copper, iron, and manganese, that might otherwise catalyze autoxidation reactions. Edetic acid and edetates may be used alone or in combination with true antioxidants the usual concentration employed being in the range 0.005-0.1% w/v. Edetates have been used to stabilize ascorbic acid ... [Pg.260]

Tartaric acid is used in beverages, confectionery, food products, and pbarmaceutical formulations as an acidulant. It may also be used as a sequestering agent and as an antioxidant synergist. In pbarmaceutical formulations, it is widely used in combination with bicarbonates, as tbe acid component of effervescent granules, powders, and tablets. [Pg.770]

The antioxidant synergists enhance the effect of antioxidants. Chelating agents like ethylenediaminetetraacetic acid (EDTA) are commonly added to parenterals. They may reduce oxidative damage by forming complexes with oxidative metal ion catalysts. Chelating agents are further discussed in Section 14.2.6. [Pg.316]

Phosphoric acid INS No 338, FW 98 other chemical name orthophosphoric acid. Phosphoric acid is an inorganic acid, the second most common acidifier (after citric acid—60%) used iu the food industry—around 25% with its salts. All other acidifiers together account for 15% [9]. Phosphoric acid can be used in foods as an acidulant, sequestrant, and antioxidant synergist. The quantity used varies in a broad range of 1-20 g/kg (up to 2g/L in beverages). No ADI has been established for phosphoric acid, however the maximum tolerable daily intake (MTDI) from all sources is limited to 70mg/kg dw. [Pg.323]

Uses Heat aging stabilizer, antioxidant synergist for PP, HOPE, ABS, cellulosics, PS, PVC, EPDM, EVA food pkg. coatings preservative for foods antioxidant migrating to foods from food pkg. [Pg.171]

Uses Chelating agent stabilizer for oils emulsifier, sequestrant in foods and feed flavor preservative antioxidant synergist plasticizer or component in food-pkg. materials emollient in cosmetics, pharmaceutical creams and ointments in surf, lubricants for mfg. of food-contact me-tdllic drticiGS... [Pg.1363]

Synonyms Citric acid, isopropyl ester Monoisopropyl citrate Empirical C9H14O7 Properties M.w. 234.23 Toxicology LD50 (oral, dog) 2250 mg/kg Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and irritating fumes Uses Sequestrant, antioxidant, antioxidant synergist, preservative in foods plasticizer in food pkg. food antioxidant (Japan)... [Pg.2252]

Uses Humectant, antimicrobial, preservative for pharmaceuticals antimicrobial in cosmetics, meat and poultry prods. flavor enhancer, flavoring agent, adjuvant, humectant, pH control agent, antioxidant synergist for foods... [Pg.3646]

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