Unpleasant flavors develop as a result of oxidative rancidity in biscuits and cookies.
Guardox™ OE as secondary natural antioxidant activities, applied to biscuit and cookies stabilizes the fats, delaying rancidity and ensuring the original fragrances.
Handary Shelf-life Solutions for Biscuits and cookies
Applications |
Benefits |
Brands |
Dosage |
Labeled as |
Biscuits and cookies |
Delay of rancidity |
Guardox™ OE |
0.2-0.4 g/kg |
Olive pulp extract |
Figure shows that the addition of Guardox™ OE to biscuits, even under a thermal stress at 52°C, (accelerated shelf-life test), inhibits th e peroxide value increased by 100%.