Antioxidants can be natural or synthetic. Natural antioxidants tend to be and therefore synthetic antioxidants are used when a longer shelf-life is preferred. In reality, several antioxidants are often added in combination to foodstuffs to give the most effective action. Antioxidant Natural/synthetic E number Types of food Vitamin C Natural E300 Fruits, jams, vegetables (ascorbic acid) Vitamin E Natural E306 Oils, meat pies, soya (tocopherols) beans Butylated Synthetic E320 Margarine, hydroxyanisole cheese, crisps (BHA) Examples of antioxidants are shown in the following table; Oxidation of edible fats and oils
Antioxidants can be natural or synthetic. Natural antioxidants tend to be and therefore synthetic antioxidants are used when a longer shelf-life is preferred. In reality, several antioxidants are often added in combination to foodstuffs to give the most effective action. Examples of antioxidants are shown in the following table; Antioxidant Natural/synthetic E number Types of food Vitamin C (ascorbic acid) Natural E300 Fruits, jams, vegetables Vitamin E (tocopherols) Natural E306 Oils, meat pies, soya beans Butylated hydroxyanisole (BHA) Synthetic E320 Margarine, cheese, crisps Oxidation of edible fats and oils
Chemistry-S5-Higher-Natures-Chemistry-Course-Notes.docx