CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Margarine
The lipid oxidation in margarine takes place in the continuous liquid oil phase. The extension of fat interfaces in the system – an emulsion of water in oil and the dispersion of fat crystals in liquid oil influences on the peroxidation, decomposition of hydroperoxides to aldehydes on the peroxidation, decomposition of hydroperoxides to aldehydes and the oxidative stability in the comparison with oxidation in the fat blend.
 
Guardox™ OE can significantly inhibit lipid oxidation development of margarine
 
Handary Shelf-life Solutions for Margarine

 

 

Applications

Benefits

Brands

Dosage

Labeled as

  

Margarine

Delay of oxidative rancidity

Guardox™ OE

0.3-1 g/kg

Olive pulp extract

  
 
 

 

NATURAL PROTECTIVE SOLUTIONS
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Guardox™ OE - Rancidity delay for Margarine
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Figure shows that addition of 1 g/kg Guardox™ OE can significantly inhibit lipid oxidation development of margarine
 

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