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They are highly soluble in oils and fats. Phenolics can slow down the first reaction of lipid oxidation processes and avoid the appearance of lipid free radicals to the effect that they delay the development of oxidative rancidity.

Danisco markets

• BHA and TBHQ as pure phenolics in the EMBANOX™ range
• all types of phenolics as part of the tailored blends in the GRINDOX™ range

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

Additional benefits are:

• easy use due to high solubility
• consistent product quality from batch to batch by minimising variation in taste, odour, colour and texture
• no loss in nutritional value

We surely have the right solution for your needs within our range of:

• EMBANOX™ BHA and EMBANOX™ TBHQ as pure phenolics
• GRINDOX™ blends as an antioxidant solution for optimum cost effective benefits. Each of our solutions contains typically one or more antioxidants, a chelator and a carrier system - often incorporating Danisco emulsifiers for better distribution in the food product

Component type of GRINDOX™ blend	Product	Functionalities	Customer benefits
Traditional antioxidants	BHA BHT TBHQ Propyl gallate	Delay of lipid oxidation	Shelf-life extension Quality consistency from batch to batch No nutritional loss
Vitamin-based antioxidants	Ascorbyl palmitate Natural mixed tocopherols Alpha-tocopherol	Synergistic effects between selected antioxidants	Cost reduction
Chelators	Citric acid Citric acid monoglyceride ester	Inactivation of metal ions which catalyse the initiation of oxidation process	Shelf-life extension
Carriers	Emulsifiers Vegetable oil	Make antioxidant distribution uniform Easier incorporation in liquid, paste or powder forms	Optimum antioxidant effect Easy to use blends, fat-soluble or waterdispersible

Depending on the food matrix, several forms are available for easier and optimised use:

• oil-soluble (for pure phenolics and blends)
• water-dispersible (for blends)
• powder, flakes (for pure phenolics and blends)

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

Phenolics numbers for labelling

Antioxidant	E-number	US FDA
BHA	E-320	182.3169 (GRAS)
BHT	E-321	182.3173 (GRAS)
TBHQ	-	172.185 (GRAS)
Propyl gallate	E-310	184.1660 (GRAS)

     

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.