Antioxidants
Antioxidants are substances that inhibit oxidation and can be used to counteract the deterioration of stored food products. There are hundreds, if not thousands, of different substances that can act as antioxidants. Most are naturally occurring and are used to prevent oxidation or serve as a natural defense against the local environment. The term antioxidant is used to describe the chemical property displayed by the substance, namely, the ability to act as an electron donor after consumption. Each antioxidant has its own unique chemical behaviors and biological properties.
Ascorbic Acids
Properties: White crystals
Purpose: Antioxidant, dietary supplement, nutrient, preservative
Where Used: Beef (cured), cured comminuted meat food product, pork (cured), pork (fresh), sausage, wine
Sodium Ascorbate
Properties: Minute crystals or white powder
Purpose: Antioxidant, flour treatment agent, coenzyme, plant and human metabolite, acid regulator, and reducing agent
Where used: Dough conditioner systems, frostings, pharmaceutical and medicinal additive
Sodium Erythorbate
Properties: White crystalline powder; odorless
Purpose: Antioxidant, curing accelerator, preservative
Where Used: Baked goods, beef, beef (cured), beverages, bologna, cured comminuted meat food product, frankfurters, meat (cured), pork (cured), pork (fresh), potato salad, poultry