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, 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.
Simply put, 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.
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.
For a variety of products in the meat & poultry and baking & snack markets:
Acerola Extract (meat and poultry use only)
Using a blend of plant extracts can offer enhanced protection by capitalizing on the unique benefits of each extract in order to maximize flavor and color retention. Kemin has a number of plant extract blends to meet varying shelf life and labeling needs.