Antioxidants (inhibitors of oxidation processes) interrupt the reaction of food ingredients self-oxidation in food products. This reaction takes place as a result of contact between food product and oxygen contained in the air and in the product itself. Thus they protect the products from rancidity, protect vegetables, fruit and their process products from darkening and premature corruption, inhibit the enzymatic oxidation of wine, beer and non-alcoholic beverages. 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. In this case antioxidants are consumed themselves. For the most antioxidants there is a concentration limit, above which the keeping time of product is not increased. Efficiency of antioxidant application depends on the properties of a particular product and the antioxidant itself
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).
Action mechanism of antioxidants differs from the actions of preservative agents. They inhibit the oxidation process by interaction with air oxygen, interrupting the reaction of oxidation or destroying the already formed peroxide. In this case antioxidants are consumed themselves. Antioxidants are not able to compensate the low quality of raw materials, gross violation of industrial hygiene rules and technological regimes, because they do not interact with harmful microorganisms. A necessary condition for effective application of antioxidants is their complete dissolution or dispersion in the product. The number of antioxidants added to the product is very low, and the effectiveness of their application to a large extent depends on the methods of their adding into the product.
The range of antioxidants
  • Ascorbic acid
  • Ascorbyl palmitate
  • DL-alpha tocopherol
  • Ronoxan A
  • Mixture of tocopherols (oil solution)
  • Mixture of tocopherols (30% of dry solution)
  • Citric acid
  • Salt of citric acid
  • Lactic acid