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We differentiate between three types of antioxidants:

• natural extracts, such as rosemary extract
• phenolics, such as BHA (butylated hydroxyl anisole), BHT (butylated hydroxyl toluene), TBHQ (tertiary butyl hydroquinone) and propyl gallate
• vitamin based, such as ascorbyl palmitate and various tocopherols  

They work at different phases of the lipid oxidation process.

The key customer benefit is shelf-life extension by delaying oxidative rancidity.

Additional benefits include:

• consistent product quality from batch to batch by minimising variation in taste, aroma, colour and texture
• no loss in nutritional value
• label friendly

The need for effective solutions against lipid oxidation is growing due to the rise of unsaturated fats as a healthier alternative to saturated fats, increased use of environmentally friendly packaging materials and more complex food processing for the convenience food market.

We have extensive knowledge about:

• antioxidant synergies: several antioxidants act synergistically so that each antioxidant will boost the effect of the others in optimised blends
• effects of some chelators that can minimise the effect of catalysts such as transient metal ions on some of the lipid degradation reactions
• effects of some carriers such as emulsifiers or vegetable oils that are able to ensure uniform distribution of antioxidants in the food matrix and facilitate working conditions

As customer needs are quite specific and constantly evolving we are able to respond to the latest market trends and contribute to the fast development of tailored blends.

For an optimal, cost-effective result, our premium antioxidant solutions are combinations of several antioxidants and suitable carriers/chelators. In line with actual clean-label needs, we can also offer natural rosemary extracts with highly effective antioxidant properties.

Main application areas

• fats and oils
• margarines and spreads
• snacks
• soups and sauces
• dressings and marinades
• processed meat and fish products
• bakery products such as cereals, biscuits and crackers

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.