Fat or greasy food is prone to rancidity and deterioration during hot processing and storage, which can produce toxic and harmful substances. Therefore, adding antioxidants is the main measure to prevent rancidity and deterioration of fat food. Some antioxidants decompose or volatilize when they do not reach the heat-processing temperature of food, which greatly reduces the antioxidant effect. Nowadays, more and more attention has been paid to food quality and safety. Safe, natural and efficient oils and fats, food antioxidants, especially those with strong thermal stability, have become the research focus of more and more food scientists. Studies at home and abroad show that sesamin has many physiological and health functions, such as eliminating free radicals in vivo, protecting liver function, reducing cholesterol in serum and promoting ethanol metabolism. In addition, studies have shown that sesamin and alpha-tocopherol have strong synergistic antioxidant effect.
Food antioxidants can be divided into natural antioxidants and synthetic antioxidants according to their sources. At present, most of the antioxidants used in food industry are synthetic, but recent studies have confirmed that some synthetic chemical antioxidants, such as BHA, have certain toxicity, which can affect the activity of human respiratory enzymes. Some experiments also show the possibility of teratogenic or carcinogenic effects. Therefore, many countries, including China, restrict or prohibit the use of these synthetic antioxidants. Chemical antioxidants
The peroxide value of soybean oil samples containing sesamin was significantly lower than that of the blank control group after high temperature treatment at 150 ℃. The results showed that sesamin could effectively retard the oxidative deterioration of soybean oil at high temperature, and with the increase of sesamin content, the oxidative stability of soybean oil was significantly improved, which indicated that sesamin had good high temperature antioxidant effect. Compared with BHT, sesamin has the same antioxidant effect in soybean oil, but not in lard. It is necessary to further explore the mechanism of high temperature antioxidant.
Grade: top food grade
Brand Name: HUATAIBIO
Appearance: white powder
Test Method: HPLC
Shelf Life: 2 Years
500 Kilogram/Kilograms per Month
Packaging & Delivery
Sesamin Powder Bulk & Private Label Packaging for your options:
3 days after payment