Oxidation Control In Food And Beverage Products

THE Importance of VISUAL APPEAL

It’s widely accepted that consumers shop and eat with their eyes, so it makes sense that products should present the freshest looking, most appealing appearance and color possible.

Oxidation is the Enemy

Oxidation, a chain reaction that occurs in the presence of oxygen, is responsible for the deterioration in the quality of food products, including off-flavors and off-odors. It is affected by processing, packaging and storing methods, as well as product ingredients. Watch this short video to see how oxidation impacts meat and poultry applications.

Process-Of-Lipid-Oxidation

What are Antioxidants?

Simply put, antioxidants are molecules that

  • Significantly delay or prevent oxidation
  • Help maintain fresh appearance and color
  • Lengthen shelf-life

How Do They Work?

Antioxidants delay the onset of oxidation by donating hydrogen atoms to quench free radicals, forming a stable antioxidant radical that is unable to participate in propagation reactions, slowing down oxidation.

 

Antioxidant Mode of Action

Chain Reaction Of Food Oxidation

Antioxidant Experts

That’s where we come in. At Kemin, our experienced technical team uses their extensive know-how to develop solutions that positively affect shelf life. We understand the synergies of ingredient behaviors, and know that ingredient adjustments, vs. processing or packaging changes, are the most cost-effective method to delay oxidation. We offer simple solutions—as well as unique blends for higher antioxidant levels with fewer sensory problems—to help solve your color and flavor challenges, so you can get your product to market and keep it fresher, longer.

Oxidation Control Solutions

Rosemary Extract
Rosemary Extract
Green Tea
Green Tea Extract
Oxidation-Control-With-Spearmint-Extract
Spearmint Extract
Oxidation-Control-With-Acerola-Extract
Acerola Extract
Plant Extract Blends
Plant Extract Blends
Tocopherol
Tocopherol
Oxidation-Control-With-Synthetic-Phenolics
Synthetic Phenolics