NATURAL ANTIOXIDATION EXTRACTS
Oxidation and development of rancidity is a major challenge for food manufacturers, reducing shelf-life and altering the quality and nutritional value of their products. Consumers’ interest in natural antioxidants has increased dramatically over the past years and the general trend requires the substitution of synthetic molecules (e.g. erythrobates, BHA, TBHQ, BHT, propyl gallate, and Sodium nitrite) with natural compounds. Guardox™ is a group of natural antioxidants derived from plant extracts for preventing oxidation and improving color stability in various foods that can meet the consumer demands of clean-label.
Guardox™ BL bamboo leaf powder rich in flavonoids is used as bamboo antioxidation flavouring. Guardox™ OE olive pulp powder rich in polyphenolsis is use d a s olive antioxidation flavouring, Guardox ™AE acerola cherry juice powder rich in naturally occurring vitamin C is use d as cherry antioxidation flavouring. Guardox™ RA Rosemary powder rich in Rosmarinic acid or Carnosic acid is used as rosemary antioxidation flavouring.
Natap® | Natalac® | Natasan™ Natamycin
NisinA® | NisinZ® | White NisinA® Nisin
Lysoch® Microbial Lysozyme
Chitoly™ Fungal Chitosan
Proteria® Fermented sugar, vinegar
Befresh™ Protective culture
Planteria™ Fruit extracts
→ Delay oxidation and rancidity
→ Anti-bacterial and bacteriostatic
→ Deodorizing and enhanced aroma
→ Shelf life extension
→ Clean label