Oxidative rancidity is a major cause of vegetable oil deterioration, leading to the formation of undesirable off-flavors and discoloration.
VEGETABLE OILS (SOYBEAN OIL, PEANUT OIL, PALM OIL, CANOLA OIL)
The addition of 0.2g/kg Guardox™ CA can effectively delay lipid oxidation in vegetable oils without flavor and taste impact.
RAW POULTRY BURGER
An addition of 0.2g/kg Guardox™ CA can protect raw poultry burger from lipid oxidation for 9 days of chilled storage.