Vitamin C

Also called L-ascorbic acid, abbreviated as VC, is white or slightly yellowish crystal or powder, odorless, sour taste, melting point 190~192℃（decomposition）. Easy to dissolve in water, stable drying state, this product can be combined with oxygen to become a deoxidizer, inhibit the oxidation of food components sensitive to oxygen; Can reduce high metal ions, chelating agent plays a synergistic role; It can cure scurvy, detoxify and maintain capillary permeability.

Tea polyphenols

Tea polyphenols are a class of polyhydroxyphenolic compounds contained in tea, abbreviated as TP.Tea polyphenols have a strong antioxidant effect, especially ester catechin EGCG, whose reducibility can even reach 100 times that of VC. Among the four main catechin compounds, the antioxidant capacity was EGCG＆gt; EGC＆gt; ECG＆gt; EC＆gt; BHA, and the antioxidant activity increased with the increase of temperature. The antioxidant effect on animal fat was better than that on plant fat.

Phytic acid

Also known as cyclohexanol hexaphosphate, inositol hexaphosphate, PA for short, yellow to yellowish brown viscous stone solution, aqueous solution is strongly acidic, easy to decompose at high temperature. Phytic acid has a strong antioxidant capacity, and VE mixed use, has a multiplying antioxidant effect.

Rosemary

Rosemary extract contains carnosic acid, rosmarinic acid, carnosic phenol and other effective components, which not only has the antioxidant effect of traditional plant extracts, but also has more antiseptic and antibacterial activities. Rosemary antioxidants are widely used in medicine, fried food, oil-rich food and various kinds of oil preservation quality; Rosemary is used in fragrances, air fresheners, ant repellents, sterilization, insecticide and other household chemical industries.