DECATUR, Ill. -- As consumers demand more "label-friendly" ingredients, food processors are looking for alternatives to synthetic antioxidants, such as BHA, BHT and TBHQ. Manufacturers of mixed tocopherols report a dramatic increase in the demand for this natural antioxidant. To capitalize on this trend, Archer Daniels Midland Co., Decatur Ill., has begun construction on a new manufacturing facility for the production of natural mixed tocopherols.
"The plant is scheduled for completion in September of this year and we hope to be in business shortly thereafter," says Howard Buffet, corporate vice president.
Mixed tocopherols are derived from vegetable oil, chiefly soy. They consist of a mixture of related compounds including d-alpha-tocopherol, more commonly known as vitamin E. They occur naturally in vegetable oils and protect the unsaturated fats from oxidation.
Oxidation in foods causes a number of problems, including fat rancidity, color changes and loss of nutrients. Recent studies indicate that many of the compounds formed during the reaction, called free radicals, may be toxic and even carcinogenic.
Antioxidants work by interfering with the chain reaction that is initiated by oxygen free radicals. They cannot reverse the reaction; they only block it and delay its onset. A number of factors, including moisture, pH, heat and the presence of metal ions such as iron and copper, influence the rate of oxidation. The more unsaturated the fat or oil, the more likely this reaction will occur.
Using natural mixed tocopherols provides a food processor with several advantages over the synthetic antioxidants. First and foremost are the labeling implications. Using a natural antioxidant allows a product to be positioned as all natural. The ingredient legend can read "natural tocopherols added to protect flavor" or "natural tocopherols, a natural source of vitamin E, used to protect freshness."
Regulatory considerations furnish another advantage. Mixed tocopherols have GRAS, or generally regarded as safe, status in the United States and enjoy worldwide approval. Many countries regulate the use of the synthetics, and some countries ban the use of certain chemical antioxidants. Germany, for instance, only allows BHT in chewing gum base. In addition to the labeling and regulatory issues, mixed tocopherols also have several advantages in the manufacturing process. They possess a high degree of stability during high temperature and high pressure operations. They are also completely fat soluble, making for better dispersion in fat-based systems. Powdered forms are available for dry or water-based food products.
