The addition of antioxidants in the production of tarpaulins1

Tarpaulin manufacturers need to add a certain amount of antioxidants to the raw materials in the production process. Today, let's learn about this knowledge. 1. Synergistic effect of antioxidants: When two or more antioxidants are used in combination, the effect of antioxidants is usually greater than the sum of single use, this phenomenon is called synergistic effect of antioxidants. It is generally believed that this is because different antioxidants can each terminate the chain reaction of lipid oxidation at different stages. Another synergy is the combination of primary antioxidants with other antioxidants and metal ion chelators. 2. Appropriate dosage: Unlike preservatives, the amount of antioxidants added is not always positively correlated with the antioxidant effect. Exceeding a certain concentration can not only improve the antioxidant effect, but also promote oxidation. 3. When to add: In the mechanism of action of antioxidants, it can be seen that antioxidants interfere with lipid oxidation and delay the time when food starts to spoil. Adding antioxidants during cooking has been reported to be more effective.