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Antioxidants

Antioxidant

Oxidation changes the colour and taste of food. One effect of oxidation is a rancid taste that fatty foods can take on. Oxidation is a rapid process that can occur under all storage conditions - even with refrigerated or frozen products.

Oxidation is a chain reaction where free radicals are formed, and oxidation is accelerated by presence of metal ions. Antioxidants mode of action is based on removal of oxygen or scavenging free radicals and metal ions.

Antioxidants which are used to protect the properties of the food product are:

  • Ascorbic acid: Also known as vitamin C, ascorbic acid occurs naturally in fruits and vegetables. Ascorbic acid is used as an antioxidant in a wide range of products.
  • Tocopherols: Tocopherols are a group of fat-soluble antioxidants and can be found in vegetable oils. Alpha tocopherol is also known as vitamin E. Delta and gamma tocopherol are effective antioxidants to protect food.
  • Ascorbyl palmitate: less vitamin effect than vitamin C, ideally suited for fat-based foods, very good fat solubility

Rosemary extracts are the most well-known antioxidants among the plant extracts.

ANTIOXIDANTS

Product protection against oxidation for the convenience sector

OPTICS & SENSORS

Flavors, stocks, stocks, extracts, colors and coloring ingredients

PRODUCT PROTECTION

by Listeria Control

PRODUCT PROTECTION

Keeping food freshness and preservation

You can find our factsheets in the download area!

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