Introduction:
We all know that oxygen is the main element that supports life on the planet, but are you aware that oxygen is the reason for the stinky smell and unpleasant color and even the change in the appearance of food? This is because of the chemical reaction that happens between oxygen in the air and food substances, called oxidation, which is undesirable in foodstuffs. This is why food manufacturers use antioxidants to improve food products’ shelf life and freshness.
The Purpose of Antioxidant Usage in Food Manufacturing:
In the food industry, antioxidants are often used to prolong shelf life by preventing deterioration. While preservatives contain microbial action, antioxidants counter oxidation. Fats, oils, vitamins, and minerals are often troubled by oxidation, which can be controlled by adding antioxidants to the food.
Generally, fats and oils easily oxidize, resulting in unpleasant off-flavors and odors, eventually making the food rancid. Rancid foods do not cause food poisoning but can cause bad smells and tastes that the consumers shy away from. Hence, some food manufacturers are using antioxidants, particularly in foods rich in fats and oils, like bakery items and confectionaries, to delay the onset or slow the oxidation.
Vitamins and minerals in foods are easily destroyed by oxidation, causing discoloration and loss of nutritional value. Therefore, antioxidants are used to preserve foods rich in vitamins in canned fruits and vegetables. Antioxidants are also used in the meat and seafood processing industry to prevent black spot formation caused by amino acid oxidation.
Market for Antioxidants
Antioxidants are equally crucial for both consumers and food manufacturing companies because they help preserve the food’s nutritional value and quality levels. For companies, antioxidants significantly impact production cycles, production levels, and strategic decisions such as exports. It is estimated that the global food antioxidant market size was USD 1.3 Billion in 2021 and is expected to grow by a CAGR of 6.1% by 2030.
The primary factor driving market revenue growth is the increasing use of food antioxidants in various food products, like food and beverages, meat, and other packaged foods.
Types of Antioxidants:
Like other food additives, antioxidants can be both natural and synthetic. The most commonly used natural antioxidants in food products are:
1. Ascorbic acid
2. Tocopherols (E-306)
3. Rosemary Extract(E-392)
Synthetic Antioxidants:
1. BHA (E-320) and BHT (E-321)
2. TBHQ (E-319)
3. Propyl Gallate (E-310)
Conclusion:
As a general rule, antioxidants used in food should be economical, safe, effective in low concentrations, capable of surviving processing, stable in finished products, and not create any undesirable effects on the food product, so it is essential for food manufacturing companies to carefully select antioxidants based on factors such as application, compatibility, regulatory guidelines, and market trends.
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