Antioxidants Mode of Action
Consumers Select Based on Colour
It is widely accepted that consumers select a food product with their eyes, so products need to look fresh and tasty.
Oxidation is the Enemy
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.
What are Antioxidants?
Antioxidants are molecules that:
- Significantly delay or prevent oxidation
- Help maintain fresh appearance and colour
- Extend 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
Antioxidant Experts
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.
Our Solutions
For a variety of food products such as meat, poultry and fish, sauces, oils, snack foods, cereals and many others.
