Antioxidants prevent or delay the deterioration of food caused by chemical reactions with oxygen in the air, which can lead to flavor and color changes or fat rancidity. They improve food stability and extend shelf life. The mechanism of action of antioxidants is classified based on their reductive properties: The antioxidant itself oxidizes, consuming oxygen inside the food and the surrounding environment, preventing the food's tissues from oxidizing. The antioxidant releases electrons or hydrogen atoms, blocking the chain reaction of food auto-oxidation, thereby protecting the food tissues from oxidation. The antioxidant inhibits the activity of oxidative enzymes, preventing the food tissues from oxidizing and deteriorating. Antioxidants are categorized by their solubility: oil-soluble antioxidants, such as BHA, TBHQ, propyl gallate, and vitamin E, and water-soluble antioxidants, such as L-ascorbic acid and its sodium salt, sodium isoascorbate, EDTA-2NA, and sulfite compounds. The combined use of two or more antioxidants can have a synergistic effect. Product item
L-Ascorbic Acid（Vitamin C）
Sodium Erythorbate
L-Cysteine Monohydrochloride (L-Cysteine Hydrochloride Monohydrate)
Color Keeper C
