Oxidative rancidity is a major cause of vegetable oil deterioration, leading to the formation of undesirable off-flavors and discoloration. Guardox™ CA is able to delay lipid oxidation without impacting the flavor and taste of the products.
VEGETABLE OILS (SOYBEAN OIL, PEANUT OIL, PALM OIL, CANOLA OIL)
0.2g/kg of Guardox™ CA can effectively delay lipid oxidation in vegetable oils without flavor and taste impact.
RAW POULTRY BURGER
0.2g/kg of Guardox™ CA can protect raw poultry burger from lipid oxidation for 9 days at refrigerated temperature.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*