Some Peculiarities of Phenolic Stabilisers Consumption and Role of their Transformation Products in the Oxidation Process

Most stabilisers—substances which are able to react with peroxy radicals of substrate, transforming them into inactive species. Substituted phenols have these properties. These stabilisers are efficient and have low toxicity and can be used for example on stabilisation of polymer wrapping in food industry. There are a large number of phenolic stabilisers and the best are hindered phenols (with bulk substituents in the o -position), their chemical properties and stabilising abilities are described in many books and reviews. 1,2 Accumulated information facilitates choice of specific stabiliser for given material in the given processing or service conditions, but often process of selection is empirical and such situations make difficult development of new compositions.