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 bakery fat systems treated with GT‑FORT™ and compares their behaviour with shortenings containing commonly used synthetic antioxidant treatments under accelerated conditions.
You’ll Learn About
- Oxidative stability challenges in bakery shortenings and fat systems
- The role of antioxidants in protecting fats used in bakery applications
- Technical evaluation of GT‑FORT 101 SF Liquid in lipid systems
- Comparative assessment with commonly used synthetic antioxidants
