Oxidation and development of rancidity is a major challenge for food manufactures. Oxidative rancidity is a main issue of wide range of food products, leading to the formation of undesirable off-flavors and discoloration. Guardox™ OE is a natural, water-soluble products used in several applications to delay the oxidation rancidity.
0.2 g/kg of Guardox™ OE was added in margarine and significantly delay the oxidative rancidity and color change in margarine.
Guardox™ OE can be used as a secondary antioxidant to stabilize oxidation and ensure its original fragrance in biscuit.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*