Additive and PackagingA few additives, such as bleaching agents used in flour, can promote oxidation and lead to small losses of sensitive vitamins. However, other food additives, particularly the antioxidants, have protective effects on vitamins. The common antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and alpha-tocopherol (vitamin E), protect vitamins A and D and beta-carotene and slow oxidative destruction of fats. Vitamin C can stabilize vitamins A and E, thiamin, and folic acid by inhibiting oxidative reaction promoted by iron and copper.
In addition to the benefits of using antioxidants, a number of other techniques are utilized to protect the nutritive quality of our foods. These techniques include use of sequestering agents (compounds which binds to minerals and prevent them from enhancing oxidation), control of moisture content, application of protective gelatin coatings to vitamins prior to addition to foods, use of aerosol supercoatings on products such as breakfast cereal, and use packaging to protect the food from the atmosphere and light.
Additive and Packaging
