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).
SOYBEAN OIL
The addition of 0.3 g/kg Guardox™ TG can effectively delay lipid oxidation in soyabean oil for 18 months.
MARGARINE
An addition of 0.2 g/kg Guardox™ TG revealed similar performance as TBHQ for 13 weeks stored at 5°C. It is an ideal for both full fat margarine as well as oxidition sensitive product such as low fat spreads.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*