Flavor and odor are important factors in the customers' judgement of a product. People working with lipids or food products containing oils and fats recognize the smell and odor of a product when it is "rancid" which is due to oxidation. Then the product loses its value or it may lead to its disposal. IFSC´s range of antioxidants, "Danox", is used to prevent and delay the oxidative deterioration of oils and fats in foodstuffs, cosmetics, pharmaceutical preparations, pet food and other technical materials.
Oxidation of lipids takes place when the product comes in contact with oxygen and exposed to heat and light. Contamination with metal ions is also a major cause. This results in a very short shelf life of the products.
Oxidation of products sets a problem for the food manufacturing and processing industries. Any unnecessary waste of foodstuffs is unacceptable not only from an economic and aesthetic point of view but even more important because a high proportion of humanity is on a starvation diet. The oxidation of lipids or products containing oils and fats during storage can result in the loss of easily oxidizable vitamins and pro-vitamins, such as carotene and the vitamins A, C, E and F.
It is possible to reduce or prevent oxidation of products containing oils and fats by preventing oxygen, heat and light to get in contact with the product. However, the simplest and most effective way to delay the oxidation is by the use of antioxidants, which can increase shelf life beyond that regarded as normal.
In most cases the antioxidant can be dissolved directly in the oil. Danox antioxidants comes in solid or liquid formulations which are very easy to use. To get the highest quality of the lipids or products containing oils and fats it is important to use the antioxidants in the right way and in the right dosage.
We will be of assistance for providing all the information for an optimal use of antioxidants for the customers.
IFSC´s antioxidants…