Consumers have never had more choices when it comes to the foods they eat, so it’s never been more important to offer the most appealing, freshest looking products possible. Oxidation, a chain reaction that occurs in the presence of oxygen, is responsible for 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 to see how oxidation impacts meat and poultry applications.
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. Today, those same consumers are demanding more, with higher expectations regarding cleaner labels and recognizable ingredients in the products they buy for themselves and their families.
Responsible for the deterioration of food product quality, oxidation is affected by a variety of factors.
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.
Simply put, antioxidants are molecules that:
Industry experts in antioxidants for food, 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.
EN-HANCE® – synthetic antioxidants formulated with time-tested active ingredients, including individual and synergistic ingredient blends of BHA, BHT, TBHQ, Ascorbyl Palmitate and Propyl Gallate
FORTIUM® A – an acerola extract-based antioxidant designed for maximum effectiveness against color degradation, by effectively delaying the oxidation of the iron ion in the myoglobin molecule
FORTIUM® MT – traditional blends of mixed tocopherols that are designed for maximum effectiveness against color and flavor degradation
FORTIUM® R – a rosemary extract-based ingredient designed for maximum effectiveness against color and flavor degradation, an alternative to traditionally used synthetic antioxidants
FORTIUM® RGT – a combination of rosemary and green tea extracts for color protection in meat and poultry, providing superior antioxidant protection without negatively impacting flavor, color and odor profiles
GT-FORT™ – oil-soluble green tea extract based plant extract that can be a label-friendly alternative to traditional tocopherols and synthetic antioxidants