Among baked goods, many pastry and cookie products contain a lot of oil. Some of these products have very low moisture content, aging has little effect on their storage life, and the rancidity of oil is the main factor affecting their storage stability.

In addition to the properties of the oil itself, the rancidity of the oil is directly related to the temperature, humidity, air, light, enzymes and metal ions such as copper and iron in the storage conditions.

In order to increase the storage stability of products, some antioxidants are often added to the oil or foods containing more oil to delay or prevent the rancidity of the oil, which can not only extend the storage period and shelf life of the food, bring good economic benefits to the producers and distributors, but also bring a better sense of security to the consumers.

1.Natural antioxidants

Natural antioxidants are less toxic and safe to use, and more and more attention is paid to them. Tocopherol, guaius resin and tea polyphenols are commonly used in pastries.

For example, tea polyphenols, also known as antioxidant, vitamin polyphenols, antihalin, pale yellow to brown aqueous solution with slight tea flavor, powdery solid or crystal, astringent, easily soluble in water, slightly soluble in oil, good heat resistance, good acid resistance, tea polyphenols used in pastries, can deepen the color, improve the sensory properties and quality of products, can effectively resist oxidation, anti-corrosion and preservation. The addition amount is 0.05%~0.2%.

2.Synthesize antioxidants

Most of the synthesized antioxidants are phenol compounds, and the less the number of hydroxyl groups on the benzene ring, the better the antioxidant effect.

Commonly used in pastry are butyl hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), propyl gallate (PG), etc., due to safety problems, the dosage should be strictly controlled

3.Synergists

When using phenolic antioxidants, if some acidic substances are added at the same time, the antioxidant effect will be better, mainly because these acidic substances can chelate metal ions such as copper and iron, so that these ions can be passivated, and no longer promote the oxidation of fats. Commonly used in pastries are antioxidant corbic acid, citric acid, etc., the amount is generally 1/4 to 1/2 of antioxidants.

It is important to note that the amount of antioxidants used in different food types and processing methods is also different. In actual use, it should be used in strict accordance with the corresponding standard provisions, and the dosage should not be blindly increased.