The Method of Stabilizing Foods with an Antioxidant.
DEPARTMENT OF THE ARMY WASHINGTON D C
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A synergistic antioxidant composition comprising a phenolic-type antioxidant and a degraded protein, and a method of stabilizing food products against oxidation therewith. BHA, BHT, and alpha-tocopherol are particularly suitable phenolic-type antioxidants for use in such compositions. Autolyzed yeast or hydrolyzed vegetable protein are particularly effective degraded proteins for such use in compositions for protecting food products, permitting marked reductions in the concentrations of the phenolic-type antioxidants. Author
- Food, Food Service and Nutrition