Fats and oils can be challenging to stabilize due to fatty acid profiles, processing, storage and cooking conditions. Kalsec® natural antioxidants, colors, and spice and herb flavor extracts help maintain color and flavor stability while providing consumer-friendly labels. Our analytical and sensory capabilities allow us to evaluate performance both quantitatively and qualitatively.
Reduced waste and increased shelf life can often be achieved by the addition of Kalsec® naturally sourced antioxidants. Adding Kalsec® antioxidants to stabilize standard canola and sunflower oil can also provide economic benefits over the cost of high oleic oils.
Flavor and aroma can deteriorate fats and oils due to oxidation. Our Herbalox® XT Rosemary Extract improves stability without the objectionable flavor and aroma associated with many other natural antioxidants.
In many fat and oil applications, synthetic antioxidants such as BHA, BHT and TBHQ can often be replaced with Kalsec® naturally sourced antioxidants.
Herbalox® Rosemary Extracts and Duralox® Oxidation Management Systems allow you to increase the stability and shelf life of non-hydrogenated oils using naturally sourced ingredients.
The addition of Kalsec® antioxidants in standard canola and sunflower oils offers similar or improved performance over high oleic oils. Using standard oils with Kalsec® antioxidants can provide cost savings over the premium price associated with high oleic oils.
Both the Herbalox® Rosemary Extract and Duralox® Oxidation Management Systems showed significantly less hexanal formation compared to the control. Hexanal formation is an indication of oxidation.
Marine oils contain a high concentration of omega-3 fatty acids; however, these oils are extremely susceptible to oxidation, which results in off flavors and odors, and a short shelf life. Herbalox® Rosemary Extracts and Duralox® Oxidation Management Systems deliver improved stability and significant increases in the shelf life of Omega-3 oils.
Adding Kalsec® antioxidants to animal fats improves stability, as determined by an Oxidative Stability Instrument (OSI) at 110°.
