Discover how GT‑FORT 101 SF Liquid, a lipid‑soluble antioxidant derived from green tea, can be used to support the oxidative stability of bakery shortenings.
This technical study evaluates the stabilisation of fat systems treated with GT‑FORT under accelerated conditions and compares their behaviour with TBHQ‑treated and untreated samples.
You’ll Learn About
- Oxidative behaviour of bakery shortenings under accelerated conditions
- The role of antioxidants in fat and shortening stabilisation
- Evaluation of GT‑FORT 101 SF Liquid in lipid systems
- Comparative assessment versus TBHQ in bakery fat applications
