Antioxidants

 
Antioxidants - oxidation inhibitors, natural or synthetic substances, capable to inhibit the oxidation of organic compounds. Oxidative processes lead to deterioration of valuable food products (rancidification of fats, destruction of vitamins, the formation of acids in oils and etc). To increase the stability of food products containing fats and vitamins,  are used natural antioxidants - Tocopherols (vitamin E) and synthetic antioxidants - propyl and dodecyl esters of gallic acid, buthylhydroxyanisole and buthylhydroxytoluene, etc.
 
Unique Technological Offer
 
  • Excellent solubility, high degree of distribution in final product.
  • A mixture of antioxidants, created on the principle of synergism (mutual action reinforcement of each component).
  • Minimization of changes and deterioration in the organoleptic properties of final product (taste, color, texture and nutritional value).
 
Antioxidants inhibit the oxidation process, by interaction with air oxygen (not allowing its reaction with the product), interrupting the oxidation reaction (by disabling active radicals) or destroying the already formed peroxide. Efficiency of application of antioxidant depends on the properties of a particular product and the antioxidant itself.
 
Most common among food individual antioxidants are derivatives of phenols: buthylhydroxyanisole, which was the first to apply for the oxidation of animals rendered fat, dry milk, mixtures for cakes and soups concentrates, and buthylhydroxytoluene, authorized for application to the fats of animal origin intended for long-term storage, as well as mixtures and different combinations of tocopherols. The introduction of antioxidants and synergists in fat and fat-containing products should be carried out at the earliest possible stage of the technological process, the peroxide number of raw components should be minimal. For better dissolution, it is recommended to warm up some antioxidants with a small amount of fat and then bring them into the total mass of stabilized product.
 
 
The range of antioxidants
 
Denomination
 
  • Ascorbyl palmitate
  • DL-alpha tocopherol
  • Ronoxan A
  • Mixture  of tocopherols (oil solution)
  • Mixture  of tocopherols (30% of dry solution)
  • Buthylhydroxyanisole
  • Buthylhydroxytoluene
  • EDTA