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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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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).

Main nutrients in the diet for dogs and cats

Nutrition is the sum of processes by which an animal ingests and uses all the substances required for its maintenance, growth, production or reproduction.

Classification of food antioxidants: primary antioxidants

Antioxidants are any substance capable of inhibiting, delayingor preventing the development of rancidity in food or other deterioration of aromas due to oxidation. According to this definition, antioxidants do not improve the quality of food, but their use simply aims to maintain food quality.