What are Antioxidants and Why they are used in Fats & RPO?

What are AntiOxidants ? – As the name suggests, AntiOxidants are against Oxidation. They are the chemical compounds which are highly beneficial and on consumption they inhibits Oxidation.

Flours like wheat, sorghum, triticale, amaranth, brown rice, oat, rye, corn etc can be used to increase the antioxidant content of baked goods. You can claim a high antioxidant content if it is specific. Especially one used to counteract the deterioration of stored food products.

Example, A substance such as vitamin C or E that removes potentially damaging oxidizing agents in a living organism.

Antioxidants are well known for their anti-inflammatory, free radical neutralization properties, as well as disease and cancer prevention or reduction. Whole grain flour is rich in antioxidants.

Why AntiOxidants are used in Fats in Bakery Products?

  • By neutralizing or reducing free radicals, antioxidants rid the body of excess harm.
  • They produce an unlimited amount of health benefits, in addition to those mentioned above, including anti-aging properties.
  • They stops the oxidation of fatty acids.
  • They stops the polymerization of fatty acid.

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