Liquid Frying Oil Antioxidant

While frying in the high temperature, the oil would oxidize, polymerize, decompose or hydrolyze, the color would darkle, the viscosity would increase and produce an unpleasant smell, and the acid value and peroxide value would increase. The single antioxidant such as TBHQ, BHA or BHT is liable to volatilize and lose effectiveness while frying in the high temperature, the result is unsatisfactory. This product is aiming at the above problems, the antioxidant effect is well, and it can resist high temperature frying for a long time, restrain the oil acid value and peroxide value increasing effectively, and prolong the shelf life of the frying oil or the fried food effectively.