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  • Understanding Oxidation in Food and Feed Industries
684710068

What is Oxidation in Food? And How to Prevent It in the Food and Feed Industries

by Megan Boettcher, Senior WW Digital Communications Specialist
Innovation & Technologies

In the world of food and feed manufacturing, maintaining product quality, safety, and shelf life is critical. One of the biggest challenges across human food, pet food, and animal feed is oxidation—a natural chemical process that can severely impact product performance. But what is oxidation, and why does it matter so much in the ingredient manufacturing industry?

Below, we break down what oxidation is, what oxidation in food looks like, and practical guidance on how to prevent oxidation in various applications.

Key Takeaways

  • Oxidation is a naturally occurring chemical reaction that degrades fats, oils, nutrients, color, and aroma across food and feed products.
  • Human food, pet food, and animal feed all experience quality loss—from rancid odors to nutrient degradation—when oxidation occurs.
  • Pet food and animal feed are highly vulnerable due to their fat content, leading to palatability loss, reduced energy value, and shortened shelf life.
  • Preventing oxidation requires proactive strategies, including antioxidants, environmental controls, packaging solutions, and early fat/oil protection.
  • Effective oxidation control protects product quality, extends shelf life, reduces waste, and supports animal and human health.

What is Oxidation?

At its core, oxidation is a chemical reaction that occurs when oxygen interacts with fats, oils, and other sensitive molecules. This reaction produces free radicals and other byproducts that can degrade nutritional value, alter color, create unpleasant aromas, and shorten shelf life.

Oxidation is influenced by multiple factors such as:

  • Exposure to oxygen
  • Heat
  • Light
  • Trace metals
  • Moisture
  • Storage conditions

Because it can start early in the production chain, sometimes even before ingredients reach the plant, manufacturers must stay two steps ahead to protect product quality.

What Is Oxidation in Food?

In human food ingredients, oxidation in food typically shows up as:

  • Rancid off‑flavors
  • Discoloration, such as browning or fading
  • Loss of nutrients (especially fat‑soluble vitamins like A, D, E, and K)
  • Reduced functional performance of fats and oils

From baked goods to frying oils to proteins, oxidation is a major cause of product degradation—impacting consumer experience and brand trust.

Take a detailed look at the oxidative process in food here. -->

Deli-Sandwich-General

What is Oxidation in Pet Food?

Oxidation plays an especially important role in pet food, where fats and palatants are essential for flavor and nutrition. The high‑fat content of many pet foods makes them more susceptible to rancidity.

Impacts of oxidation in pet food include:

  • Decline in palatability
  • Loss of key nutrients
  • Shortened shelf life
  • Unpleasant odors detectable by pets and owners
  • Potential health risks from degraded fats

Preventing oxidation protects product stability from rendering and extrusion through storage and distribution.

Bowl of dry pet food

What is Oxidation in Animal Feed?

In livestock and poultry feed, oxidation can impact performance and profitability across the entire value chain.

Common challenges with oxidation in animal feed include:

  • Reduced energy value of feed
  • Degradation of vitamins, pigments, and fatty acids
  • Off‑odors that reduce feed intake
  • Oxidized fats that can negatively affect animal health

Feed manufacturers rely on antioxidants to maintain ingredient integrity, support consistent performance, and protect high‑value ingredients such as fats, oils, and premixes.

How to Prevent Oxidation 

Manufacturers across pet food, animal nutrition, and human food systems use a combination of process controls and antioxidant solutions to stop or reduce the effects of oxidation.

5 Common Strategies to Stop Oxidation:

1. Use of Antioxidants

Antioxidants stabilize fats and oils by slowing or halting the oxidative chain reaction. Kemin provides natural and synthetic antioxidant solutions tailored to specific industry needs. 

  • Natural antioxidants like rosemary extract, green tea extract, tocopherols, and specialty plant-based blends, such as these products from Kemin:
    • FORTIUM® R - A rosemary extract ingredient designed for maximum effectiveness against color and flavor degradation, an alternative to traditionally used synthetic antioxidants. Effective in meat and poultry, snack foods, and fats and oils.
    • NATUROX - Kemin's NATUROX antioxidant system for pet food manufacturers offers a complete line of natural liquid and dry products. Our unique formulation features a synergistic blend of natural mixed-tocopherols for superior free radical absorption, along with emulsifiers and chelators for complete protection against autoxidation.
    • NATUROX - NATUROX® for animal feed is recognized as the industry-leading natural antioxidant system for livestock feed. NATUROX offers a complete line of liquid and dry products to stabilize a wide variety of fats and feeds.
  • Synthetic antioxidants, such as BHA, BHT, or ethoxyquin:
    • EN-HANCE® - Synthetic antioxidants formulated with time-tested active ingredients including BHA, BHT, TBHQ, and Ascorbyl Palmitate, EN-HANCE products protect foods from oxidation, even in applications where solubility, heat, and stability are an issue.
    • ENDOX - ENDOX brand dry antioxidants are formulated to stabilize animal feed, feed ingredients, and vitamin premixes, providing livestock and poultry producers with protection from fat oxidation, vitamin degradation, and more..
    • PET-OX - PET-OX is the Kemin complete line of liquid and dry antioxidants for stabilizing fats, oils, raw materials and finished pet food products. This line of products offers freshness protection from raw pet food ingredients through to the final pet food product.

2. Control Environmental Factors

Minimizing oxygen exposure and controlling heat and light during rendering, grinding, extrusion, drying, and ingredient storage helps reduce oxidation risk from the start.
 

3. Protect Fats and Oils Early

Because oxidation can begin before fats and oils even arrive at the plant, early intervention is crucial:

  • Treat rendered fats immediately
  • Stabilize oils at the source
  • Ensure proper transportation and storage conditions
     

4. Packaging and Barrier Technologies

Choosing the right packaging materials helps block oxygen, moisture, and light—all of which can accelerate oxidation.
 

5.  Maintain Proper Shelf-life Testing

Measuring oxidative stability ensures products remain safe and high-quality through their entire intended lifecycle.
 

Why Oxidation Control Matters Across All Food and Feed Sectors

Preventing oxidation helps:

  • Extend shelf life
  • Improve product safety
  • Reduce waste
  • Protect brand reputation
  • Enhance sensory quality
  • Support animal and human health

Whether you’re producing kibble, formulating livestock feed, or developing food ingredients for human use, proactive oxidation management ensures quality that lasts.

For a deeper dive into the science behind oxidation, connect with one of our Kemin experts. 
 

Talk to the Oxidation Experts

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