Why is solubility the first principle for selecting antioxidants?

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 system

Pure oil phase system: such as edible oil, nut oil, and the fat part of fried foods, oxidation reactions occur inside the oil;

Pure water phase system: If juice, beverage, jam, sugar aqueous solution, oxidation reaction occurs in the aqueous solution;

Emulsified mixed system: The vast majority of processed foods belong to this category, such as meat products, baked goods, sauces, dairy products, where the oil phase and water phase are intertwined, and oxidation occurs simultaneously in the oil phase, water phase, and oil-water interface.

2. Insoluble=Invalid: Antioxidants must reach the oxidation site

The core function of antioxidants is to directly contact oxidative factors such as free radicals, oxygen, and metal ions, thereby breaking the reaction chain. If the solubility does not match the system:

Fat soluble antioxidants added to water-based foods will float, agglomerate, and cannot be dispersed to oxidation sites;

Water soluble antioxidants added to pure oily foods will precipitate and stratify, completely unable to participate in oil phase oxidation reactions.

The ultimate result is' adding equals not adding ', which not only wastes costs but may also damage the appearance and taste of the food.

Therefore, the first step in selection is not to see which effect is stronger, but to first determine which phase oxidation occurs in, and then match the corresponding soluble antioxidant.