Improve Oxidative Stability of Nuts and Seeds

How can you address malodors in nuts and seeds to prevent oxidative rancidity? Stabilizing nuts is challenging due to their high fat content, as well as their high percentage of polyunsaturated fatty acids (PUFAs). These high-fat properties accelerate the oxidation of nuts and nut-containing foods, leading to rancid nuts and seeds.

Macronutrient and fatty acid composition of nuts and seeds, adapted from USDA’s National Nutrient Database for Standard Reference.

Different nuts contain different amounts of fat with varied fatty acid compositions, so it is important for food manufacturers to understand the fatty acid compositions of nuts and seeds before adding them to their application, like a snack bar or cereal.

Clean Label Solutions

Finding a solution to lengthen the shelf life and reduce off-flavors that contribute to rancid nuts and seeds is the first step to creating a better food product and reducing food waste. The macro trend for clean label food is important to consider as well, so we provided several case studies that evaluate the effectiveness of clean label solutions for nuts and seeds.

This white paper discusses the fatty acid profiles for several nuts and seeds like almonds, pumpkin seeds, peanuts, and hazelnuts. It showcases the impact that the antioxidant application method, the addition point and the product packaging have on nut and seed stability and how to improve the stability by using naturally sourced antioxidants.

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For more clean label trends and solutions visit our collection of cleaner label content.

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