Preserving food - and health: antioxidants make functional, nutritious preservatives. (includes directory of tocopherol suppliers): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on December 1, 1993. The length of the article is 1723 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Foods can be preserved by using both natural and synthetic antioxidants. Antioxidants should be chosen according to the type of fat in the food they are to preserve. In addition, 'carry through,' or the ability to continue to work after baking or other processes, can also be important. Cost may also be a consideration; synthetically produced antioxidants, generally considered the most effective, may cost up to $20 per pound. In addition, consumer interest in natural antioxidants as possible cancer preventatives may increase their use in manufactured foods.

Citation Details
Title: Preserving food - and health: antioxidants make functional, nutritious preservatives. (includes directory of tocopherol suppliers)
Author: Gail L. Becker
Publication:Food Processing (Magazine/Journal)
Date: December 1, 1993
Publisher: Putman Media, Inc.
Volume: v54 Issue: n12 Page: p53(3)

Distributed by Thomson Gale