It is widely accepted that consumers select a food product with their eyes, so products need to look fresh and tasty.
Oxidation, a chain reaction that occurs in the presence of oxygen, is responsible for the deterioration of food products, including off-flavours and off-odours. This process is affected by processing, packaging and storing techniques, as well as product ingredients.
Antioxidants are molecules that:
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.
At Kemin, our experienced technical team uses their extensive know-how to develop solutions that positively impact shelf life. We understand the synergies between ingredients and the most effective way to delay oxidation in each specific food matrix. We offer single ingredients and highly effective blends to help solve your colour and flavour issues, so you can keep your product fresh for a longer period of time.
For a variety of food products such as meat, poultry and fish, sauces, oils, snack foods, cereals and many others.
Using a blend of plant extracts can offer increased protection by capitalising on the specific features of each plant in order to maximise flavour and colour protection. Kemin has a number of plant extract blends to meet various shelf life and labeling requirements.