Oxidative rancidity is a major cause of oil and fat deterioration, leading to the formation of undesirable off-flavors and discoloration. Guardox™ TG increases the antioxidant capacity and total phenolic content meanwhile decreases the peroxide value. It is an effective alternative to synthetic antioxidants (BHA+BHT).
The addition of 0.3 g/kg Guardox™ TG can effectively delay lipid oxidation in soyabean oil for 18 months.
An addition of 0.2 g/kg Guardox™ TG can protect lard from lipid oxidation for 12 months.
An addition of 0.2 g/kg Guardox™ TG can protect margarine from lipid oxidation for 12 months.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*