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- Introduction
- Features
- Applications
- Regulations
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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™ OE is a natural olive pulp extract rich in polyphenols, and is used as an antioxidant flavouring against lipid peroxidation in various foods. |
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Description |
Guardox™ OE is a natural olive pulp extract rich in polyphenols and is used as an antioxidant flavoring against lipid peroxidation in various foods |
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Key benefits |
-Delay oxidative rancidity -Anti-acrylamide -Shelf-life extension -Natural, clean label |
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Composition |
Total polyphenols (w/w) |
43.08% |
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Total aromatic alcohols |
20.3% |
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Oleuropein derivatives |
21.9% |
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Total secoiridoid acids |
3.2% |
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Total Phenolic Acids |
4.55% |
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Ligstroside derivatives |
1.63% |
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Total flavonoids |
0.2% |
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Oleocanthal |
0.1% |
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Other |
5.02% |
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Heavy metals |
Cadmium (mg/kg) |
< 1 |
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Lead (mg/kg) |
< 3 |
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Mercury (mg/kg) |
< 0.01 |
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Arsenic (mg/kg) |
<1 |
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Microbiological specification |
Total plate count (cfu/g) |
<100 |
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Mold and yeast (cfu/g) |
<1 |
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E.coli (/g) |
Absent |
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Salmonella (/g) |
Absent |
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Physical/Chemical specifications |
Appearance |
Light rubin powder |
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Packaging |
Guardox™ OE is available in 500gr/bottle or 20kg/bag, plastic bottle materials comply with Regulation (EU) No 10/2011. |
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Storage conditions |
24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20°C in original container. |
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GMO-status |
According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified. |
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Allergens |
Components |
Y/N |
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Peanut or its derivatives |
N |
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Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
N |
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Sesame or its derivatives |
N |
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Eggs or its derivatives |
N |
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Fish or its derivatives |
N |
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Crustaceans and shellfish or their derivative |
N |
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Soy or its derivatives |
N |
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Wheat, triticale or their derivatives |
N |
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Mustard or its derivatives |
N |
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Milk or its derivatives (e.g. Lactose) |
N |
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Sulphites |
N |
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Products |
Applications |
Benefits |
Rec. dosage |
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Guardox™ OE |
Bakery |
Cookies |
Cookies |
Delay of rancidity |
0.3g/kg |
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Culinary |
Ready-to-eat meals |
Hamburg |
0.3g/kg |
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Cooked rice |
0.2g/kg |
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Meat, poultry and seafood |
Cooked (cured) meat |
Sausage, ham |
Delay of rancidity, MDA inhibition; Partly alternative nitrite and iso-ascorbate sodium |
0.2g/kg |
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Oil & fats |
Edible oils |
Palm oil, soybean oil, sunflower oil, fish oil |
Delay of rancidity |
0.3g/L |
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Guardox™ OE conforms to EU regulation 1334/2008 concerning the production process related to natural flavouring substance. Always be sure to check the current legal situation with the appropriate local authorities or contact Handary. |
