DefinitionThis section has been translated automatically.
Antioxidants increase the shelf life of food by slowing down or preventing oxidation processes of food. This slows down or prevents processes of change in the food that make it inedible (fats and oils become rancid through oxidation).
ClassificationThis section has been translated automatically.
- E300 L-Ascorbic acid (vitamin C)
- E301 Sodium L-Ascorbate
- E302 Calcium L-Ascorbate
- E304 6-palmitoyl-L-ascorbic acid (ascorbyl palmitate)
- E306 Tocopherols (vitamins E)
- E307 alpha-tocopherol
- E308 gamma-tocopherol
- E309 Delta-tocopherol
- E310 Propyl gallate
- E311 Octyl gallate
- E312 Dodecyl gallate
- E315 Isoascorbic acid
- E316 sodium isoascorbate
- E320 Butyl hydroxyanisole (BHA)
- E321 Butylhydroxytoluene (BHT)
Prof. Dr. med. Peter Altmeyer