Apart from extending shelf life, antioxidants also ensure a consistent quality from batch to batch, providing a minimum of variation in taste, odour, colour and texture.
We work intensively to understand the complex processes and interactions resulting from lipid oxidation in foodstuffs, and use our deep understanding of the properties and functionalities of antioxidants in foods to service our customers.
Customer needs are constantly evolving and are quite specific. Ongoing product development enables us to respond to the latest market trends and we contribute to this fast development with our expertise in the production of tailored blends. We also offer customised solutions that satisfy specific customer requirements.
To this end we have developed an extensive range of food antioxidants and antioxidant solutions branded as follows:
- EMBANOX™
- GRINDOX™
- GUARDIAN™ Rosemary extract
EMBANOX™ antioxidants and GUARDIAN™ Rosemary extract typically contain one or more antioxidants to which we often incorporate chelators and carrier systems as Danisco emulsifiers for improved distribution in the food. Homogenous distribution is of utmost importance as the antioxidant dosage is measured as parts per million. If distribution is poor, oxidation can be the result. To ensure homogenous distribution we work with antioxidant blends in oil-soluble, water-dispersible and powder forms.
Expertise
We value to work with our customers on specific tasks and projects. We aim to provide the best technical support on the market, responding to food manufacturers' needs for oxidation-stable products with long shelf life. In this respect, we are well equipped to contribute knowledge and innovative ideas related to the use of antioxidants and provide technical support to customers, a very important part of our relationship. We also conduct factory trials on customer premises.
The functionality of antioxidants varies considerably depending on the food system, whether a bulk oil, emulsion or specific interface. Heat stability, carry-through effect and potential colour reactions can also play an important role when selecting an antioxidant. Therefore, it is very important to measure the activity of antioxidants under realistic conditions.
As many food products have a long shelf life, tests of their storage ability can take a very long time. In some cases, accelerated test methods are used to speed up the oxidation process and produce a result within 24 hours. Danisco's many pilot plants provide further opportunities to simulate commercial production of products such as:
- margarine
- spread and shortenings
- dressings and mayonnaise
- processed meat
- poultry products
- seafoods
The other very important part of our work is to look for new antioxidants, bringing better functionalities and fitting to the market trends and needs that constantly evolve.
Skills
Danisco has been working with antioxidants in food for more than two decades. Danisco Innovation has dedicated antioxidant scientists and technologists - all of them working to develop innovative solutions for food - located all around the world at Danisco's antioxidant innovation centres in Brazil, Denmark and the USA. They are specialists in the use of antioxidants in all kinds of food products and have broad knowledge of the food industry.
Science
Our antioxidant scientists and technologists work in close-knit teams in laboratories equipped with sophisticated analytical and pilot plant facilities.
The equipment we use in our work on lipid oxidation and antioxidants include:
- sensory analyses
- analyses of oxidation products, such as conjugated diene, peroxide value, TBARS, anisidine value, GC head space analysis and SafTest™
- accelerated test methods, for example OSI™, Rancimat™, Oxipres™, Oxidograph™ and Schaal oven test
- antioxidant/pro-oxidant analyses, such as HPLC, GC-MS, GC, FT-IR and Atomic Absorption Spectrophotometry
- food technology pilot plants covering the broadest range of food applications currently available globally
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