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. Kemin helps you please consumers and win the battle against oxidation with our wide range of synthetic antioxidants and plant-derived extracts.
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- United States
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South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
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Antioxidants and Plant Extracts
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.
FORTIUM® RGT
A combination of rosemary and green tea extracts for color protection that provides superior antioxidant protection without negatively impacting flavor, color, and odor profiles in meat and poultry, snack foods, and fats and oils.
FORTIUM® MT
A traditional blend of mixed tocopherols designed for maximum effectiveness against color and flavor degradation in meat and poultry, snack foods, and fats and oils. FORTIUM MT is label-friendly and effective in multiple food applications.
EN-HANCE®
Synthetic antioxidants formulated with time-tested active ingredients, including individual and synergistic ingredient blends of BHA, BHT, TBHQ, and Ascorbyl Palmitate. Effective in meat and poultry, snack foods, and fats and oils.
Oxidation and the Importance of Antioxidants in Food
Lipid oxidation is responsible for the deterioration of food product quality and is the result of a combination of internal and external factors. Antioxidants help 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.
Kemin offers solutions to help prevent lipid oxidation in meat and poultry and snack foods, learn how they work in the videos below.
Downloads
Download the guides below to learn more about oxidation in meat and poultry and snack foods.
The Power of Plant-Derived Oxidation Control
