Chocolate Nut and Peanut spreads, rich in fats and oils, are highly vulnerable to oxidation, especially when nuts like peanuts or hazelnuts are added. Roasting nuts reduces natural antioxidants, leaving oils exposed to oxidative damage. This can lead to rancidity, off-flavours, and shorter shelf life.
This report explores how EN-HANCE was successfully applied to Chocolate Nut and Peanut spread to extend shelf life and preserve product quality. If you’re looking to improve stability in high-fat snack formulations, this is essential reading.
