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2026-09-20 16:46:42
Consumers often think that 'natural=harmless, synthetic=risky', which is inaccurate. Both natural and synthetic food additives should be evaluated according to the same risk assessment logic: toxicology tests, ADI (daily allowable intake), scope of use, maximum dosage, and actual dietary exp...
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2026-09-20 16:45:51
According to their sources, food antioxidants are usually divided into two categories.Natural food antioxidants: extracted or prepared from animal, plant, and microbial raw materials, commonly including vitamin C/ascorbic acid, vitamin E/mixed tocopherols, tea polyphenols, rosemary extract, licorice...
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2026-08-08 11:25:51
The oxidation and spoilage of food do not occur in general, but rather in specific substances. The vastly different phases of different food systems determine that antioxidants must match their corresponding solubility in order to truly take effect.1. Three types of phases in the food systemPure oil...
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2026-08-01 11:25:12
Selection does not need to be either or. The core judgment revolves around three dimensions: product positioning, food system, and processing technology. Matching according to needs can balance effectiveness, cost, and market value.1. Select by product positioningMass traffic and cost sensitive: pri...
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2026-07-20 11:23:36
For fresh fruits, vegetables, and fresh meat products, in addition to automatic oxidation, enzymatic oxidation is also an important cause of quality deterioration. For example, the browning of apples and potatoes after being cut open is the result of polyphenol oxidase catalyzing the oxidation of ph...
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2026-07-09 11:22:42
As consumers' demand for "natural, healthy, and clean labels" continues to increase, antioxidants from natural sources are increasingly favored by mid to high end food brands. They are mostly extracted and separated from plants and food, and have high consumer acceptance, making them a...
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