Guardox™ OE

Olive Pulp Extract
Pack Size
40.00 EUR[Get member price]
Guardox™ OE is a natural olive pulp extract rich in polyphenols sourced from fresh and traced olives. Hydroxytyrosol is the major phenolic component of olives to effectively inhibit lipid peroxidation. Apart from its use as a natural antioxidant, Guardox™ OE may also exhibit some antimicrobial effects in fat based food.
 Delay of oxidative rancidity
 Thermal Stability: 180°C up to 1 hour
 Shelf-life extension
 Natural, Clean label
Bakery (e.g. Biscuit, Cookies, Crackers), Meat (e.g. Bologna Ham, Sausages, Hamburger), Culinary (e.g. Mayonnaise), Plant Based (e.g. Vegan Cheese), Fat & Oils (e.g. Magarine, Butter).
Guardox™ OE may be labelled as olive flavoring or olive extract, which complies with REGULATION (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods. 

It is recommended to use it after ensuring compliance with your local regulations.
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. It also breaks down peroxidation chain reactions, scavenging of free radicals, and the prevention of metal ions catalyzing the production of reactive oxygen species (ROS). 
0.2 g/kg of Guardox™ OE when added along with ascrobic acid to bologna ham, the thiobarbituric acid (TBA levels) remained statistically unchaged from day 1 to day 10 as compare to control. 
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*