What is a carbon footprint and how at BTSA we help reduce it

The consequences of climate change, together with the commitment that companies and society have acquired with the environment, have made “carbon footprint” a fundamental term in the field of sustainability.

Like people, corporations also carry out activities that produce gases that increase the greenhouse effect, such as energy consumption or the manufacture and transport of their products. In this sense, companies have the option of reducing or offsetting their carbon footprint, regardless of whether their emissions are direct or indirect.

Among the Sustainable Development Goals (SDGs) we find many synergies with the production processes that we develop, which is why BTSA’s Corporate Social Responsibility policy actively contributes to each and every one of the factors included in these objectives.

What is a carbon footprint and why is reducing it vital to curb climate change?

A carbon footprint is an environmental metric that represents the total volume of greenhouse gases (GHG) generated by a person, a group, an organization, a company or even a product or service. This indicator measures both direct and indirect emissions of compounds that are directly related to the increase in the Earth’s temperature.

The main greenhouse gases are methane (CH4), nitrogen oxide (N2O), ozone (O3) and, above all, carbon dioxide (CO2), which is the most abundant and the one that contributes the most to the global warming, accounting for approximately two-thirds of all types of GHG.

The data that reflects the carbon footprint is expressed in tons of CO2 emitted, and it is important to know it because the concentration of greenhouse gases in the atmosphere causes the planet to overheat, which accelerates climate change. Calculating the carbon footprint emitted by both people and companies should serve to implement initiatives that reduce emissions to the maximum.

Personal carbon footprint vs. Corporate carbon footprint

A person’s carbon footprint is the amount of greenhouse gases emitted by their daily activity, which can be affected by people’s lifestyle and behavior habits (transportation, use of energy resources, food, etc. ).

However, the corporate carbon footprint is the amount of GHG produced during all business activity. Organizations or companies can calculate and reduce their carbon footprint throughout the product life cycle, measuring GHG emissions throughout the production chain, as well as during consumption or final disposal. But it is also important to improve energy efficiency and consume 100% renewable energy.

Reducing or eliminating greenhouse gases generated from the consumption habits of people and the products or processes of an organization is one of the solutions that society in general can adopt to curb the consequences of climate change and comply with the objectives established in the sustainability strategies.

To do this, reducing consumption in general is the most efficient way to save emissions on the planet. The 3Rs rule (reduce, recycle and reuse) is the guide to follow to reduce your carbon footprint.

Beyond the production processes: Awareness and Training

In addition to taking care of production processes to reduce the impact of their activity, companies must contribute to the Sustainable Development Goals with internal policies that promote the contribution and personal awareness of employees, customers and partners.

In this sense, BTSA has launched training programs for the correct use and saving of water, one of the most scarce and necessary natural assets. Raising awareness about the problem and knowing solutions for saving and responsible management of resources is essential for personal contribution to these objectives.

In addition, the use of renewable energy sources also contributes a significant reduction in the carbon footprint: the use of solar panels in our facilities for energy production and for sanitary hot water, the use of hybrid or electric vehicles for business use or prioritize the train over other transport methods for our sales team, represent a significant saving in energy consumption and help to reduce the emission of greenhouse gases.

Innovation is part of our DNA, and research and development resources are also contributing to improvements in the formulation of more sustainable products and technology at the service of efficiency in production processes. The reduction in the consumption of energy and raw materials is key in this process optimization.

Antioxidants and the circular economy

With the current production model, we are depleting natural resources and abusing non-renewable energies which is why the circular economy is gaining so much importance. The objective is to leave behind the linear model and replace it with another that allows product life extension or gives products a second life to reduce the use of raw materials, optimize the materials and reduce the amount of waste generated.

But in order to establish sustainable development, attention must be paid to each phase of the product, from the raw materials used in its manufacture, to the packaging materials, in order to extend its shelf-life and be able to reuse or recycle it once its cycle has come to an end.

What is the circular economy?

The circular economy is defined by the Foundation for the Circular Economy as a new economic and social system whose objective is the production of goods and services while reducing the consumption and waste of raw materials, water and energy sources. In this way, existing products are reused as many times as possible to create added value in each use, thus extending their life cycle.

In this model, which is a substitute for the linear economic model based on “use and throw away”, the use of available resources and the reduction of raw materials prevail. For this, the concept of the 7Rs is necessary: reduce, reuse, repair, renew, recover, recycle and redesign which, in short, consists in that the products are designed to be reused considering the environmental variable as one more factor when it comes to make decisions based on each phase of the product.

In practice, the circular economy is about reducing waste to a minimum. When a product reaches the end of its useful life, its materials are kept within the economy as much as possible so that they can be productive again with different utilities.

One of the main reasons for moving towards a circular economy is the increased demand for raw materials and the scarcity of available resources. But the impact on the climate and its influence in the fight against climate change is another factor to take into account. The extraction and use of raw materials have environmental consequences, for example increased energy consumption, carbon dioxide emissions or damage to biodiversity. On the contrary, a different use of raw materials as does this new economic model could considerably reduce polluting emissions.

Natural antioxidants: the additives of the circular economy

At BTSA, we are committed to taking care of available natural resources and making the most of them, and to achieve this we have built our business model based on the circular economy, even before this term existed.

The main raw materials used in the manufacture of both natural antioxidants and natural vitamin E are the by-products of the distillation processes of vegetable oil refineries for human consumption. What we do is revalue these by-products and transform them into additives (antioxidants) or nutrients (vitamin E) so that they can later be used by food, personal care or animal nutrition companies, giving them a new life.

Since 1994 we have been committed to developing natural antioxidants and natural vitamin E because we are aware of its importance for the planet and for global sustainability. As a result, we not only protect products against oxidation and deterioration without compromising their appearance, smell or taste, but we also increase their shelf-life, considerably reducing the generation of food waste.

Further, the by-products that we generate from our own activity are then reused for the manufacture of biodiesel, so we do not generate direct waste with our activity.

Circular economy for sustainable development

To help protect the environment and fight climate change, we strive to reduce finite resources and replace them with renewable ones. That is why since the year 2011, we only use electrical energy from 100% renewable sources. In our headquarters and factory, we have solar panels for electricity consumption and for the production of sanitary hot water. And by doing so, we have considerably reduced our carbon footprint, thus contributing to sustainable development.

In addition, in line with contributing to this model, we have NON-GMO certification that guarantees that we only acquire raw materials of plant origin that have not been genetically modified, respecting the biodiversity of the different species on the planet.

⬇ Download our ebook and discover the keys to choosing the ideal antioxidant for your product⬇


Antioxidants to reduce food waste

Food waste is becoming an increasingly important problem around the world. Today, a total of 931 million tons of food is wasted according to the United Nations Environment Program (UNEP), which means that 17% of total food production worldwide goes to the trash.

In addition, globally, 112 kilograms of food are wasted per capita (at the consumer level), of which 74 are produced in households. All these discarded foods have a strong impact not only economically and socially, but also environmentally.

Food waste: a major factor in climate change

According to the UN, it is estimated that between 8 and 10% of global greenhouse gas emissions are associated with food that is not consumed, so food waste negatively affects climate change, which is already beginning to show some of its severe consequences, such as the deterioration of food security.

Ensuring that food reaches all those who need it and, incidentally, reducing the environmental impact, is a challenge and a great opportunity to produce efficient products while saving economic resources, because wasting food also wastes the economic and natural resources used throughout the entire process (land, water, energy, etc.).

At BTSA, a company dedicated to the manufacture of natural antioxidants and natural vitamin E, we develop antioxidants that extend the shelf life of foods and maintain their nutritional properties for longer, thus allowing each food to reach all parts of the planet in the best conditions for its consumption.

Extending the shelf life of foods with antioxidants

In recent years, the use of antioxidants has grown in the food market due to its technological benefits, making more and more companies interested in protecting their products against oxidation and thus prolonging their shelf life. Natural antioxidants are an effective and scientifically proven solution to slow down oxidation processes, extend product shelf life, and therefore reduce food waste.

Actually, antioxidants are nothing more than components whose main function is to prevent oxidation of food, which is why today the food industry depends on them to ensure that products retain their quality for as long as possible.

The problem is that when a food is oxidized, in most cases it undergoes changes in color, smell or taste, and it may even lose part of its nutritional value and can cause a health problem for the consumer.

That is why, although oxidation is an irreversible process that cannot be completely avoided, there are ways to delay it in order to preserve food for longer, and one of them is to use antioxidants.

In short, the antioxidants in BTSA play a fundamental role in reducing food waste. By delaying the oxidation process, which sooner or later inevitably takes place, the products can be consumed for a longer period of time, prolonging their life.

Considering that less food loss and waste would lead to more efficient land use and better management of water resources, which would have a positive effect on livelihoods and the fight against climate change, the use of antioxidants in the food industry becomes a simple but essential action.

⬇ Download our ebook and discover the keys to choosing the ideal antioxidant for your product⬇


Use of natural antioxidants in chocolate spreads

Chocolate is a widely used ingredient present in many of our daily foods such as milk shakes, candy bars, cookies and cereals. And although ranked as one of the most favourite flavours in western societies, chocolate remains a product that requires complex procedures to be produced. Chocolate comes from cocoa beans, the fruit produced by Theobroma cacao, or cacao tree. These beans must be then refined and shipped to the manufacturing factory for cleaning, conching and grinding. These cocoa beans will then be imported or exported to other countries and be transformed into different types of chocolate products.

One of the main chocolate derivates that we use in our diets are chocolate spreads. The basic principle of a spreadable cream is to replace all or part of the cocoa butter present in chocolate with one or more liquid, or creamy, fats to obtain a flexible or spreadable texture.

Chocolate can be described as a suspension, which is a particular kind of dispersion consisting of non-fat solid particles (cocoa solids, sugar crystals and, eventually, milk powder particles) dispersed in cocoa butter as a continuous (liquid) fat phase. In order to stabilize the suspension, emulsifiers are added to the mixture. The most common emulsifier used for this purpose is lecithin, a mixture of phospholipids of vegetable origin.

Also, the fats present in the chocolate are prone to be oxidized by reactive oxygen species, present in the air, resulting in a loss of nutritional properties and an unpleasant odor and taste. To avoid this degradation, antioxidants, like natural vitamin E, can be added to the mixture.

BTSA, the leading European manufacturer of Natural Antioxidants and Natural Vitamin E, offers innovative developments such as TOCOBIOL® PLUS L 85. It is a synergistic blend of our TOCOBIOL® antioxidant, ascorbyl palmitate and sunflower lecithin. TOCOBIOL® is a natural antioxidant made from the distillation of a single raw ingredient, whole Non-GMO soybean oil. It naturally contains mixed tocopherols, plant sterols, squalene and monoglycerides which provide its unique antioxidant and dispersibility properties. Ascorbyl palmitate, naturally derived, provides additional synergistic qualities when combined with our Tocobiol® antioxidant. Sunflower Lecithin, naturally derived, is added as an emulsifier.

The following test carried out by BTSA’s R&D department aims to demonstrate the greater antioxidant potency of the TOCOBIOL® PLUS L 85 and TOCOBIOL®. For this purpose, the RapidOxy® device will be used, which is based on the artificial acceleration of the oxidation process of the introduced products.
The following samples were introduced into this device:

  • Chocolate spread (without antioxidant)
  • Chocolate spread + 150 ppm TOCOBIOL® PLUS L 85
  • Chocolate spread + 200 ppm TOCOBIOL®
  • Chocolate spread + 300 ppm TOCOBIOL®


Chocolate and Antioxidants


As can be seen in Figure 1, TOCOBIOL® PLUS L 85 is the most effective antioxidant, proving to be a great semi-natural alternative to extend the shelf life of this type of product, and stabilize the chocolate emulsion.

Also, TOCOBIOL® is a 100% natural alternative to protect chocolate from oxidation.

To learn more about TOCOBIOL® PLUS L 85, TOCOBIOL® and all our antioxidants and products for food, visit our website www.btsa.com



Legislation, toxicity and uses of propylene glycol in animal feed

1,2-propanediol, propane-1,2-diol, monopropylene glycol (MPG) or propylene glycol (PG), among its many names, is characterized by being a water-soluble, colorless, odorless and oily liquid. This ingredient is recognized for having a great variety of applications on the different types of existing industry (cosmetic products, pharmaceutical products, lubricants, plasters, clays, inks or toners …), but above all it stands out in the food industry for its use as a food additive.




Among its many applications in the food sector, propylene glycol is frequently used as part of the composition of liquid sweeteners, butter, ice cream, soft drinks or coffee. In addition, and since propylene glycol has the ability to dissolve most of the existing organic compounds, it is used in the food industry as an humectant or support for emulsions, aromas, antioxidants or colorants.

If we move the focus to the animal nutrition industry, the European reference legislation on additives for feed intended for animals is included in Regulation (EC) 1831/2003. After the preparation of this legal document, the scientific panel FEEDAP (Additives and products or substances used in animal feed) of EFSA suggested a re-qualification of some of these additives, including propylene glycol, by the new name of “raw material” . This change in name was reflected in Regulation (EU) 892/2010, and since then propylene glycol has been used as a raw material in order to increase the energy requirements of cattle, sheep, goats or pigs, among others.

However, since 1996, the American legislation through the FDA considers propylene glycol as a GRAS substance in animal feed, with the exception of its use in cat food. This is because more and more scientific studies confirm that cats experience, even after consumption of very low doses of propylene glycol, a type of anemia caused by the formation of Heinz bodies.

Some of the most characteristic initial symptoms that cats can develop associated with this type of hemolytic anemia are:

  • Jaundice or yellowing of the skin and eyes.
  • Dark colored urine.
  • Fever.
  • Soft spot.
  • Dizziness
  • Confusion.

If the consumption of these feed is prolonged in time, the symptoms could be considerably worse. Therefore, the use of propylene glycol in cat feed formulas is highly discouraged.

Currently, propylene glycol is the only emulsifying solution to convey synthetic antioxidants such as BHA (E 320, Butylhydroxyanisole) or BHT (E 321, Butylhydroxytoluene), both widely used to prevent discoloration and oxidation of fats in many types of commercial feed. Furthermore, the maximum doses of these synthetic antioxidants must never exceed 150 ppm, individually or together, as specified in Annex III of Regulation (EC) 2316/98.

Luckily, there are companies that are concerned with developing solutions to these problems in order to protect the health of companion animals. BTSA offers 100% natural sourced antioxidant solutions intended for animal feed, and strongly avoids the use of propylene glycol in all of its formulas.

Among these antioxidant solutions 100% of natural origin and free of propylene glycol, the following stand out:

  • OXABIOL® is a natural antioxidant made from tocopherols obtained from the distillation of a single raw material: Non-GMO soybean oil extract.
  • OXABIOL® PLUS C 60 is a mixture of our antioxidant OXABIOL® with other ingredients that offer a synergistic effect.

The food industry lives in a constant transformation, whose objective will always be to satisfy the current needs of all people and animals. It is very important that all these changes always go hand in hand with the current legal framework of reference to guarantee the highest level of food safety.

To learn more about the OXABIOL® range and about all our antioxidants and products for animal nutrition, visit our website https://www.btsa.com/mercados/nutricion-animal/

Why protect breakfast cereals with natural antioxidants.

In 1863, James Caleb Jackson, an American doctor, made cold cereal consumption possible thanks to his most innovative development; the granule. The granule consisted of a mixture of baked, crumbled and re-baked cereals, which could only be consumed if they had been previously immersed in milk during the previous night.

20 years later, in the 1880’s, physician John Harvey Kellogg improved upon Dr. Jackson’s formula by introducing the combination of different types of grains, such as wheat, oats, and corn. This food became known by the term granola, as it is known today.

To get to the development of breakfast cereal flakes, we must jump forward to the 20th century. In 1906, Will Keith Kellogg, John’s brother, invented cornflakes, as we know them today. This innovative idea marked a before and after in food worldwide.

As has been known for years, cereals are one of the pillars of the Mediterranean Diet, providing a large amount of carbohydrates and proteins. In addition, it is recommended to consume whole grains because, as they maintain their outer coatings, they concentrate a large amount of fiber, numerous B group vitamins and minerals such as iron, selenium, potassium and magnesium.



The process of obtaining breakfast cereals in the food industry is the one represented in Figure 1. Next, we will see in detail the stages of preconditioning, extrusion and spray application of other components:


  • In preconditioning, the ingredients are introduced into an equipment called preconditioner, which heats, homogenizes and humidifies the mixture to facilitate the subsequent extrusion stage.
  • Subsequently, the moistened mixture is introduced into an extruder. Extruders are industrial equipment that work at high pressures and temperatures, so the water contained in the cereal mixture will evaporate so quickly that it will cause the product to expand and gelatinize the starch. Thanks to this gelatinization of cereal starch, a product of adequate digestion and assimilation is obtained.
  • The resulting product is cooled, cut, baked and re-cooled. Once we reach the last stage, certain components that may have been degraded in the process, such as vitamins, antioxidants or minerals, are incorporated by applying a spray-sprayed solution.


Once the cereal box is opened and, consequently, when the product is exposed to the oxygen in the air, the shelf life of the product begins to decrease. To prevent the product from becoming rancid due to the oxidation process, the food industry usually incorporates synthetic antioxidants, such as BHA (Butylhydroxyanisole, E 320) and BHT (Butylhydroxytoluene, E 321).


BTSA, the leading European manufacturer of Natural Antioxidants and Natural Vitamin E, offers innovative developments of 100% natural origin, such as TOCOBIOL®, a natural antioxidant made from the distillation of a single raw material: Non-GMO soybean oil.

The following laboratory test carried out by BTSA’s R&D department aims to demonstrate the greater antioxidant power of TOCOBIOL® over a commonly used blend of these two synthetic antioxidants. For this, the RapidOxy® device was used, which is based on the artificial acceleration of the oxidation process of the products. The test was carried out using the following samples:

1) Granola (without antioxidant).
2) Granola + BHA/BHT Blend.
3) Granola + TOCOBIOL®.


As can be seen in Figure 2, TOCOBIOL® doubles the antioxidant capacity of the BHA/BHT blend in granola, proving to be a great natural alternative to extend the shelf-life of this kind of products.

Therefore, and to accompany the change in the trend of consumers towards a healthier diet, BTSA is at the forefront in the continuous development of antioxidant solutions of 100% natural origin to put aside the use of synthetic products for the protection of food products.


How to increase the stability of guacamole with natural antioxidants

Avocado (Persea americana) is an edible berry native to the American continent, with Mexico being the largest producer and exporter worldwide.

Avocado is rich in fiber, potassium, folate, and vitamin E, among others. Regarding its fat fraction, and in a similar way to olive oil, most of it is mono-unsaturated, so its consumption helps to reduce the levels of LDL cholesterol in blood and, consequently, cardiovascular diseases.

However, this unsaturated fat is an important handicap when it comes to its preservation since, after the harvesting stage, a series of mechanisms and enzymatic chain reactions are initiated whose final destination is the oxidation of the product.

Once opened in its optimal state, an avocado can be stored for consumption, in refrigeration, for a maximum of 24 hours before its complete oxidation. For this reason, and to extend the shelf life of products that mainly contain avocado in their composition, as in the case of guacamole, the food industry traditionally incorporates synthetic antioxidants such as sodium erythorbate, a food additive that is listed in Europe with the code E-316.

The use of this and other synthetic antioxidants is often used in the food industry mainly due to its low price. However, as an alternative to these antioxidants, BTSA develops 100% natural antioxidants that are highly effective and offer an optimal antioxidant response on the final product, with the guarantee that these products are safe, healthy and will not be questioned by consumers or health authorities in the future.

Next, we present a study developed by BTSA’s R&D department, which aims to determine and compare the increase in oxidative stability of a commercial avocado sauce by adding a synthetic antioxidant and a natural one.

The synthetic antioxidant used was Sodium Erythorbate (E 316), while TOCOBIOL® was used as a natural alternative, a 100% natural antioxidant made from Tocopherols, developed exclusively by BTSA.

1) The first stage of the study consisted in extracting the fat fraction from the avocado sauce. For this, petroleum ether was used as a solvent, due to its low hygroscopicity and its great lipophilic character.

2) Next, the peroxide index that this fat fraction had was measured to know its oxidative state at the beginning of the test and to be able to continue with the oxidative stability analysis.

3) Subsequently, a RANCIMAT®, an accelerated oxidation test, was carried out at the same temperature, air flow and antioxidant concentration.




As can be seen in Table and Graph 1, the sample containing the 100% natural antioxidant TOCOBIOL® increased the oxidative stability of the avocado sauce by 31%, while the sample with the synthetic antioxidant Erythorbate Sodium (E 316) increased oxidative stability only by 14%.

In short, TOCOBIOL® offers greater oxidative protection compared to Sodium Erythorbate (E 316) in guacamole or other avocado sauces, making it a perfect natural alternative to other synthetic antioxidants used by the food industry.

One of the main objectives of BTSA is to offer the food industry 100% natural alternatives that are capable of extending the shelf life of products, thus contributing to reduce food waste as much as possible and the impact that is generated indirectly towards the environment.


From pulses to hummus. Types, properties and nutritional composition.

In the past, the type of diet gave many clues as to the position of everyone in the hierarchical pyramid of society. As a rule, the diet of individuals belonging to higher strata was based mainly on the consumption of foods of animal origin, especially big game meat. In contrast, the common people’s diet consisted mainly of plant-based foods, such as cereals, pulses, vegetables, and fruit.

Today, with the foundations of dietetics in place, it is known that regular consumption on plant-based foods prevents the onset of different types of diseases such as diabetes, obesity, and colon cancer. That said, it can be affirmed that the common people ate healthier.

Of all plant-based foods, pulses are the ones that most closely resemble the composition of meat thanks to their high protein content, which makes them an excellent dietary substitute. Currently, dietary guidelines in different countries recommended that people increase their consumption of pulses as, as well as containing a high percentage of protein, they are rich in fibre, healthy fats, vitamins, and minerals.

Traditionally, pulses have been associated with winter food. A good plate of cooked or stewed pulses combats the cold and comforts body and soul. This is not entirely true, as there are a multitude of ways to eat them cold: sprouted, seasoned or in the form of hummus, among many others.

Hummus, a very old and common recipe from Middle Eastern countries, has become internationally popular in recent years. Hummus consists mainly of chickpeas, olive oil, sesame paste, lemon juice, garlic, cumin and paprika.




In terms of its composition, as can be seen in Table 1, hummus contains a large amount of fat, mostly unsaturated. As this type of fat can oxidise very easily, the lemon juice in its composition slows down this process, thus extending the shelf life of the product somewhat.

At BTSA we are aware of the problems that the food industry has associated with the preservation and shelf life of this type of products that are so susceptible to oxidation due to its high fat content. For this reason, the company develops 100% natural antioxidant solutions to further extend the shelf life of foods.

TOCOBIOL® is a natural antioxidant made from the distillation of a single raw material: Non-GMO soybean oil. It naturally contains tocopherols, sterols, squalene and monoglycerides, which provide its unique antioxidant and dispersing properties.

The following test carried out by the company on a vegetable oil is intended to show the antioxidant efficacy of TOCOBIOL®. This test has been carried out on a RANCIMAT® device, which has the capacity to perform a comparative study of accelerated oxidation with samples at different antioxidant doses.




According to the data shown in Graph 1, a dose of 1500 ppm of TOCOBIOL® increases significantly the shelf life of the product. Therefore, TOCOBIOL® can be a great alternative of 100% natural origin to further extend the shelf life of this type of food.

BTSA is the leading European manufacturer offering innovative natural antioxidant solutions and has more than 25 years of experience in the sector.



Properties, uses and antioxidant protection of macadamia nut oil in cosmetics.

The skin, in addition to being the largest organ in our body, acts as a protective shield against external aggressions from the environment, such as UV rays, atmospheric pollution or cold. Therefore, it is of great importance to protect it every day to promote its regeneration and ensure that it fulfills its function.

One of the ingredients that are usually used in natural cosmetic formulations are essential oils, since on the one hand they provide pleasant aromas and on the other, they convey numerous compounds that serve as nutrients for the skin.

Essential oils are found naturally in many fruits, seeds or plants, and to fully preserve their properties, they must be extracted exclusively by physical cold pressing methods.

Currently, the use of macadamia nut oil as an ingredient in cosmetic products is growing exponentially, due to the many benefits and nutrients it provides to the skin, among which are:

  • It is rich in oleic acid. Nutrient that stands out for its high penetration capacity on the skin, exerting an extra benefit on dry skin.
  • It has a high concentration of group B vitamins. Vitamin B3 or niacin stands out, which is capable of improving the skin’s repair mechanisms against external aggressions such as UV rays from the sun.
  • Thanks to its protein content, it provides elasticity and firmness to the skin.
  • Provides essential trace elements. Selenium provides flexibility to tissues and delays skin aging. Zinc enhances collagen synthesis.

However, the fatty acid composition of macadamia nut oil makes it very prone to oxidation and, consequently, to the loss of these benefits. As a solution, and to keep all these nutrients intact so that they can exert their correct function on the skin, the cosmetic industry adds a series of antioxidants, which in most cases are of synthetic origin. One of these artificial antioxidants is TBHQ (Tertiary butylhydroquinone, E-319), used for its high effectiveness in vegetable oils.

But today’s consumers are looking for cosmetic products that provide the same benefits, without the use of synthetic ingredients or additives, especially those whose use can be questioned due to its impact in health.

In this sense, manufacturers of personal care products must seek new antioxidant solutions, of natural origin and with the same antioxidant effectiveness.

Next, we present the results of a Rancimat® test, an accelerated oxidation test, carried out to compare the antioxidant power of TBHQ and BIOXAN® T90, in a sample of macadamia nut oil. The trial was carried out at BTSA’s R&D Center, using the same dose for each antioxidant and the same parameters such as airflow and temperature.

  • Macadamia Nut Oil (without antioxidant)
  • Macadamia Nut Oil + TBHQ
  • Macadamia Nut Oil + BIOXAN® T90


The data obtained reflects that BIOXAN® T90 not only equals, but exceeds the performance of TBHQ to stabilize a macadamia nut oil sample, showing that with natural products the same results can be obtained when stabilizing a product and protect it against oxidation.

BIOXAN® T90, is a 100% natural antioxidant made from concentrated tocopherols from the distillation of Non-GMO soybean oil. In addition, it has the COSMOS APPROVED seal, a quality guarantee on the origin of its ingredients in aspects such as its ecological procedure and processing, respect for biodiversity, and the absence of GMO and petrochemicals, among others.

To learn more about BIOXAN® and about all our antioxidants and products for the cosmetic industry, visit our website https://www.btsa.com/en/markets/cosmetics/


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How to avoid the loss of properties: colors and pigments

The use of colors and pigments is a very widespread practice in the food or cosmetic industry to make products more attractive or to enhance some of their own characteristics.

Dyes have been used since ancient times, mainly with products existing in nature itself, but with the appearance of the production industry of food or cosmetics for human consumption, products originating from the chemical industry began to be used, that is, synthetic colors and pigments. Fortunately for consumers, the trend in the use of colorants is to return to products of natural origin.

However, one of the main problems with colorants is the loss of color and flavor due to oxidation caused by the presence of air, light or high temperatures.

Thanks to natural antioxidants such as TOCOBIOL®, the oxidation process can be slowed down without the need to introduce synthetic antioxidants into food or personal care products, which are increasingly limited due to their toxicity and progressive disuse, such as TBHQ ( E 319), BHA (E 320) or BHT (E 321).

At BTSA, from our R&D laboratory we are constantly developing new natural products for our clients in various fields, and manufacturers of colors and pigments increasingly require natural antioxidant solutions to protect their products from the loss of their properties.

In our laboratory we have the ability to perform accelerated oxidation tests in different methods, such as the SCHAAL, RANCIMAT® or RAPIDOXY® methods.

These methods accelerate the oxidation processes of the samples, and by measuring certain control parameters it is possible to determine when a sample has oxidized, and thus be able to make comparisons with samples stabilized with different antioxidants at different concentrations.

Here we present the results of an oxidation study carried out on red paprika, a natural color used in many food products, and we can see how TOCOBIOL® exerts a very positive action in maintaining the quality of the product, counteracting the action of degradative factors and maintaining a better preservation of the coloring and nutritional properties of the product.


Image 1 shows the comparison of how the red paprika gradually loses its original color, turning brown due to the action of accelerated oxidation in a controlled environment.

The sample on the left has been treated with TOCOBIOL®, a natural antioxidant developed exclusively by BTSA, while the sample on the right has no protection, so it has lost its original color and acquired a rancid taste.

Tests like this show that a natural antioxidant such as TOCOBIOL® not only has proven efficacy, but that its greater thermal stability makes it an ideal product for the food and cosmetic industry.