The key to greater shelf-life and food safety, antioxidant ingredients prevent oils and fats from oxidizing.
More and more consumers are looking for food low in saturated fat, antioxidants make it possible for you to produce food that is convenient and healthy.
Antioxidants will extend the shelf life of your food, ensure consistent product quality from batch to batch and help preserve the nutritional value of the food, even in the complex processes common in modern convenience food production.
We produce three types of antioxidants: natural extracts, phenolics and vitamin-based ingredients. The right ingredients depend on your product.
- It prevents the degradation of citrus essential oils.
- Margarine for pastries: protects and prevents oxidation of fatty acids.
- Sauces and soups: protection of emulsions.
It is fat-soluble and water-dispersible, which allows it to prevent the risk of oxidation and increase the shelf life of a product. It is used in culinary sauce applications, dry dairy products or in infant food.
Two concentrations are available in liquid form.
Used in vegetable and animal oils for cookies, cereals, margarines, mayonnaise, and salad dressings.