Herring oil, rich in omega-3 fatty acids, is highly prone to oxidation, leading to rancidity, off-flavours, and reduced nutritional value. This document explores how antioxidants and extracts like tocopherols, rosemary extract, and ascorbyl palmitate can significantly enhance the oxidative stability of herring oil during storage and processing.
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- United States
- Canada
- Mexico
South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
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You Will Learn About:
- The science behind lipid oxidation in marine oils.
- Proven antioxidant strategies to extend shelf life.
- Comparative effectiveness of natural vs. synthetic antioxidants.
- Practical applications for food and manufacturers.
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