Antioxidants

Ascorbic acid is both vitamin C and a technological antioxidant. In foods it protects colour and flavour from oxidation, but it does not turn a sweet drink, flour product or processed formula into a meaningful vitamin source.

Sodium ascorbate is the sodium salt of vitamin C, used as an antioxidant and reducing agent, especially in meat products. It is gentler than acidic ascorbic acid, but it is not a full replacement for real vitamin C sources in the diet.

Calcium ascorbate is the calcium salt of vitamin C, used as an antioxidant and a gentler buffered form of ascorbic acid. In products it protects against oxidation, but it does not replace real calcium and vitamin C sources in the diet.

Fatty acid esters of ascorbic acid, including ascorbyl palmitate, are used as antioxidants to protect the fat phase from rancidity. They are vitamin C derivatives, but in foods they mainly protect oils, fats and dry mixes.

Tocopherol-rich extract is a mixture of natural vitamin E forms used to protect oils and fats from oxidation. In foods, E306 matters as an antioxidant for the fat phase, not as a guarantee that the diet is adequately supplied with vitamin E.

Alpha-tocopherol is an individual form of vitamin E used as an antioxidant to protect oils, fats and lipid-containing products. Nutritionally, product protection should be separated from the person’s actual need for vitamin E.

Delta-tocopherol is one form of vitamin E used as an antioxidant to protect oils, fats and lipid-containing foods. In products it mainly means technological protection against oxidation, not a complete vitamin E strategy.

Propyl gallate is a synthetic antioxidant from the gallate group, used to protect fats and oils from oxidation. In low-carb products it should be read as a marker of an industrial fat-containing formula, not as a nutrient.

Dodecyl gallate, also called lauryl gallate, is an antioxidant from the gallate group that protects fats from oxidation and rancidity. It should be assessed as a technological fat-phase additive, not as a sign that the product is healthy.

Erythorbic acid, also called isoascorbic acid, is an isomer of ascorbic acid with antioxidant and reducing action. In foods it helps preserve colour and slow oxidation, but it is not a full replacement for dietary vitamin C.

Sodium erythorbate, also called sodium isoascorbate, is the sodium salt of erythorbic acid, used as a reducing agent and antioxidant. It is common in meat products for colour and stability, but it is not the same as vitamin C.

TBHQ, or tert-butylhydroquinone, is a synthetic antioxidant used to protect oils and fats from rancidity during storage. In low-carb eating it matters as a marker of an industrial fat-containing formula, not as a nutrient source.

BHA, or butylated hydroxyanisole, is a synthetic antioxidant used to protect fats, oils, flavours and fat-soluble components from oxidation. In low-carb products it matters as a marker of an industrial fat-containing formula, not as a nutrient.

BHT, or butylated hydroxytoluene, is a synthetic antioxidant used to protect oils, fats and fat-containing products from rancidity. In keto and LCHF it matters not as carbohydrate, but as a possible marker of an industrial processed formula.

Sodium thiosulfate is a technological salt with reducing properties; its food role should be judged by product context, dose and current use.

4-hexylresorcinol slows darkening in shrimp and seafood; freshness, handling and the whole ingredient list matter most.