While various acids can function to inactivate prooxidant metals in fats, citric acid has been used to fill most needs. It is very effective in retarding the oxidative deterioration of lipids in foods and is commonly added to vegetables oils after deodorization.
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| Citric acid |
Citric acid was studied in the 1940s an 1950s as a food antioxidant useful in butterfat, vegetable oils, shortenings, lard, fats and the phospholipid portion of milk.
Citric acid functions as a synergist with other antioxidants in a various vegetables oils. Some linoleate-containing oils such as soybean oils, crambe, mustard oil and rape oil are effectively stabilized by the addition of 0. 01% of citric acid.
In palm oil, TBHQ and citric acid treatment significantly reduced oxidation and improve bleachability. Other foods that commonly use citric acid as an additive include ice cream and sorbets, caramel, soda, cider, beer and wine, cheese, many canned and jarred foods, baked goods and cake mixes, frozen fish, many processed sweets and precut and packages fruits and vegetables.
Citric acid as antioxidants
