1. Oxidative Preservation of Edible Oils:

Used in vegetable oils (such as soybean oil and sunflower oil), animal oils, blended oils, and hydrogenated oils, it inhibits oxidative rancidity and the development of off-flavors, extending shelf life. Suitable for refining, storage, and transportation, it ensures stable flavor and quality.

2. Protection of Fried and Convenience Foods:

Used in fried foods such as instant noodles, fried dough sticks, fried chicken, and French fries, it withstands temperatures above 230℃, inhibiting oil oxidation during processing and storage, extending shelf life by 3-5 times, maintaining crisp texture and flavor, and reducing the rate of increase in acid value and peroxide value.

3. Stabilization of Baked Goods:

Added to baked goods such as biscuits, pastries, and bread, and combined with BHA, it prevents oxidation of oils in fillings and doughs, maintaining product flavor and extending shelf life. It is especially suitable for high-fat cookies and shortbread.

4. Preservation and Freshness of Cured Meat Products:

Used in cured meat products such as bacon, sausages, and ham, it inhibits fat oxidation and rancidity, preventing flavor deterioration. It also inhibits the growth of bacteria and molds (such as Aspergillus flavus), ensuring product safety and shelf-life stability.

5. Protection of Nuts and Seeds:

Applied to nuts, seeds, and their canned and roasted products, it inhibits oil oxidation and rancidity, preventing rancidity and maintaining the crisp texture and natural flavor of nuts. Suitable for products such as walnuts, almonds, and sunflower seeds.

6. Antioxidant Properties of Seafood Products:

Used in dried fish, fish fillets, canned fish, and other seafood products, it inhibits fat oxidation and off-flavor formation, preventing browning and flavor deterioration, extending shelf life. Suitable for seafood products caught in deep-sea fishing, processed, and stored at room temperature.

7. Stabilization of Instant Rice and Noodle Products:

Used in instant rice, rice noodles, and other instant rice and noodle products, it inhibits oil oxidation in raw materials, maintains product flavor and texture, and is suitable for room temperature storage and long-distance transportation.

8. Protection of Food Processing Oils:

As an antioxidant for oils used in frying, cooking, and other processing, it extends the shelf life of oils, reduces replacement frequency, lowers production costs, and ensures the quality and safety of processed foods.

9. Compound Food Additive Formulation:

It can be compounded with BHA, BHT, ascorbyl palmitate, etc., for use in compound antioxidant formulations, adaptable to various food systems, synergistically enhancing antioxidant effects and meeting the preservation needs of different foods.