Omega Rich Foods Biggest Enemy – Lipid Oxidation
Lipid oxidation is one of the leading causes of shelf-life failure in fat containing foods, generating off-flavors and off-aromas. The use of antioxidants constitutes a major oxidation defense strategy. However, synthetic antioxidants like BHA, BHT and TBHQ that have been routinely used in foods for a number of years are coming under fire in recent years. There is an increasing demand for natural alternatives, beyond tocopherols, to replace synthetic antioxidants.
Solutions to Overcome Flavor and Stability Concerns
Download Kalsec®’s full white paper on natural antioxidant solutions to discover case study data on how we have successfully overcome natural antioxidant obstacles such as unwanted rosemary flavor tones and oxidation stability concerns in omega-3 oils.