Page 47 - O Bunge Oils Resource Guide

Understanding the ingredient Statement
Additives that commonly appear on shortening and oil ingredient statements are described in this section .
ANTiOxiDANTS
Antioxidants slow down the chemical reaction of oxygen with oil . They are used
to help protect the flavor of oil during shipping and storage . They dissipate during frying .
BhA: (Butylated Hydroxyanisole) is on CA Prop 65 list .
BhT: (Butylated Hydroxytolunene) is on CA Prop 65 list .
pG: (Propyl Gallate) is often used with BHA and BHT to enhance resistance to oxidation . TBhq: (Tertiary Butylhydroquinone) most commonly used . Best performer .
TOCOphEROLS: (Vitamin E) can be called “natural” in some cases . Very expensive additive .
ANTiFOAmiNG AGENTS
Antifoaming agents slow the development of foam in a frying application . SiLiCONE: (Methyl Silicone, Dimethyl Silicone, Dimethyl polysiloxane)
DmpS: Effective defoamer in a frying application if added in 5-6 parts per million (ppm) . If used over 10 ppm, it can induce foaming .
ChELATiNG AGENTS
Chelating agents prevent the formation of peroxides and other oxidatively unstable com- pounds caused by copper and other heavy metals by binding the pro-oxidant metal ions ren- dering them unable to promote oxidation . These agents are sometimes called metal scavengers or sequestering agents .
CiTRiC ACiD: effective in minute quantities (1-10 ppm) and is used as a processing aid to reduce metal content . It is often used in conjunction with antioxidants, usually TBHQ .
EDTA: (Ethylene diamine tetra-acetic acid) similar in effect to citric acid . FLAVORiNG AGENTS
BUTTER FLAVORS: are used for margarines, pan and grill shortenings, popcorn oils, topping and seasoning oils, puff pastry shortenings and roll-in shortenings .
NATURAL FLAVORS: “Natural Butter Flavor” . . .derived only from butter . They are used in high amounts and are expensive .
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