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Functional Ingredients
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Lipid Oxidation is the major cause of spoilage in edible oils & fat-containing foods | |
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| • | Oxidation decreases product shelf life & acceptability |
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| - Off-flavor/Odor - Rancidity (see charts 1 and 2) - Color deterioration (see chart 3) - Warmed-over flavor (see chart 4) |
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| • | Key Applications - Sausages: Color & flavor protection - Fresh Ground Poultry: Color stability - Frozen Entrees: Warmed-over flavor |
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| • | Excellent antioxidant properties | |
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| • | Superior protection-to-flavor correlation | |
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| • | Strong market demand for natural antioxidants | |
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| • | Consumer label appeal: natural flavorings/spice extract | |
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| • | Solvent free: Supercritical Fluid Extraction | |
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| • | No regulated usage limits, unlike synthetic antioxidants | |
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| • | Wide product line for various direct or blended applications | |
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| • | Cost competitive | |
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