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Classification of Additives in the Food Industry

The main certificates of the food industry

Transitioning from synthetic antioxidants to natural antioxidants in industrial formulations

How to avoid oxidation in cosmetics and improve color stability with natural antioxidants

Unlocking the superiority of natural vitamin E

What is a natural antioxidant and why is it useful in food?

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Technological and biological function of antioxidants in animal nutrition

Antioxidants are used as additives to prolong the shelf life of animal feeds, premixes and fats, based on their effect to prevent lipid peroxidation and oxidative rancidity during their production, processing and storage.

Accelerated oxidation tests: the RapidOxy method

The oxidation process that affects the compounds present in foods for animal nutrition alter their qualities, both organoleptic and nutritional, producing a decrease in the useful life of the final product.

Classification of food antioxidants: secondary antioxidants

Secondary antioxidants delay oxidation by chelating metals, regenerating primary antioxidants, decomposing hydroperoxides or eliminating oxygen (Johnson 1971, Labuza 1971 and Gordon 1991).