Technical antioxidants

Prevent degradation, increase shelf life

Our custom solution for tackling food waste

Our custom antioxidants help prevent degradation mechanisms in food & beverages while extending shelf life in a more scientifically proven, effective – and natural way. In fact, all our vitamin-based antioxidants are natural or nature-identical - ideal for appealing to health-conscious consumers.

Specifically, our technical antioxidants are essential for slowing down the oxidation process in food and preventing spoilage. We help you achieve it via a proven process that starts with measuring the antioxidants found in the raw materials you use for manufacturing and then using this information to craft an antioxidant solution that meets your precise needs.

The result: you get to market faster and more cost efficiently – safe in the knowledge that the ingredients being used have the highest quality, reliability and traceability. What else would you expect from the world’s leading nutritional ingredients company?

The role of antioxidants in tackling food waste

Today, one third (around 1.3 billion tonnes) of food produced for human consumption is lost or wasted every year. Here we discuss the key role of antioxidants in helping food manufacturers tackle this challenge.

Quali®-C (ascorbic acid / ascorbates)

Capture oxygen, regenerate tocopherol, prevent enzymatic browning of fruits, and protect natural colorants in beverages. Ascorbic acid and water soluble ascorbates are used in beverages or in the water phase of emulsions. Ascorbyl Palmitate is a fat-soluble form of vitamin C and decreases oxygen content in meat products and lipids.

Quali®-E (dl-α-tocopherol)

Chain-breaking antioxidant. Fat soluble antioxidant with higher vitamin E activity compared to mixed tocopherols.

Quali®-E (Mixed tocopherols)

Prevent and retard autoxidation, the most important type of fat deterioration.

Catalase

Removes hydrogen peroxide, often used in combination with glucose oxidase for net oxygen removal.

Citric acid

Chelates metals, inhibiting pro-oxidative effects. Used in combination with vitamin C to inhibit enzymatic browning reactions in fruits.

Glucose oxidase

Removes oxygen in reaction with glucose (prevents Maillard reaction). Often used together with catalase to remove oxygen from headspace.

Lecithin

Chelates pro-oxidant metals by phosphate groups. Forms Maillard-type products between amino phospholipids and oxidation products. Acts as an oxygen barrier between oil and air interfaces.

Rosemary extract

Inhibitor of lipid peroxidation. Scavenger of free radicals.

Teavigo® (EGCG from green tea) 

Polyphenolic antioxidant with excellent antioxdant capacity, taste and color. For beverage and food applications.

Ronoxan®

The Ronoxan® range offers synergistic antioxidant blends developed to provide maximum protection and shelf life for specific food applications.

This site uses cookies to store information on your computer.

Learn more