- There are two types of antioxidants used in foods
- Acids, for example ascorbic acids and citric acid, which
help diminish oxidative discoloration of fruits and
- Phenolic compounds, for example BHA and tocopherols. This
- BHT (butylated hydroxytoluene)
- Propyl gallate
- TBHQ (tert-butyl hydroquinone)
- Gum or resin guiac
- THBP (trihydroxybutyrophenone)
- Thiodipropionic acid and dilauryl
Source: Sherwin ER. Antioxidants. In: Branen AL, Davidson PM,
Salminen S, Eds. Food Additives1989 Marcel Dekker, New
Food Additive Safety Page
Prepared Summer 1997 by Bernadene Magnuson, Ph.D.
University of Idaho, Dept. of Food Science and Toxicology - EXTOXNET FAQ Team.