Antioxidant of glycyrrhiza
CAS No.:97676-23-8
Physical and chemical properties
Antioxidant of glycyrrhiza is an antioxidant of licorice. The main chemical components are flavonoids and flavonoids. It is a brown or tan powder with the unique smell of licorice. Insoluble in water, soluble in ethanol, ethyl acetate and other organic solvents.
Toxicological basis
① LD50: the acute oral dose of rats is more than 10g / kg (BW).
② Mutagenicity test: Ames test, bone marrow micronucleus test, and mouse sperm aberration test had no mutagenicity.
③ Teratogenic test: no teratogenic effect.
④NOEL：0.01g/kg.
Application
Antioxidant
(calculated by glycyrrhizic acid) Glycyrrhizic antioxidant can be used as food antioxidant for fried flour products and instant rice flour products; Cooked nuts and seeds (fried nuts and seeds only); Pickled and marinated meat products, smoked, roasted, and roasted meat, fried meat, western ham (smoked, smoked and steamed ham), meat enema, fermented meat products, and pickled aquatic products; Basically water-free fat and oil, biscuits and puffed food; Among cured meat products (such as bacon, cured meat, salted duck, Chinese ham, sausage, etc.), the maximum dosage is 0.2g/kg.
The antioxidant of licorice is characterized by inhibiting the photooxidation of oil. Licorice antioxidant has good heat resistance. It can effectively inhibit the increase of carboxyl group valence in high-temperature frying oil and play its strong antioxidant effect from low temperature to high temperature (250 ℃). Preheat the animal and vegetable oils to 80 ℃, add the antioxidant of licorice according to the dosage, stir, and heat up until all dissolved. It can be used for fried food and processed food.
Hot Tags: antioxidant of glycyrrhiza, manufacturers, suppliers, factory, wholesale, custom
