BTSA ANTIOXIDANTS SOLUTIONS
In the food industry, preserving the quality and stability of frying oils is crucial for both the taste and safety of fried foods. During frying, oils are subjected to intense stress from high temperatures, light exposure, and oxygen, which accelerates their degradation. This breakdown impacts the flavor, texture, and nutritional value of the oil, thereby diminishing the overall quality of the food. Furthermore, the degradation process can lead to the formation of harmful compounds, posing potential health risks.
BTSA offers a range of natural and high-performance antioxidants, specifically designed for food products, made from natural tocopherols derived from non-GMO vegetable or sunflower oil.
We offer Tailor-Made Laboratory Services to our customers in order to select the optimal and cost-effective product and most for your frying oil and/or fried product.
Our technical team provides support throughout all phases of testing using a combination of accelerated oxidation tests such as Rancimat and RapidOxy to provide customised solutions.
CONDUCTED ON OIL
The main objective of this study is to compare the antioxidant activity of corn oil with and without BTSA antioxidant in different frying cycles and different dosage by a Rancimat Test.
CONDUCTED ON CHIPS
The aim of this analysis is to conduct an accelerated oxidation test using the RapidOxy device to study the effectiveness of BTSA antioxidant after several frying cycles
CONCLUSIONS
- The antioxidants studied are effective, being an excellent option to increase the stability of frying oi/products and maintain its quality for longer.
- It is recommended to add the antioxidant as soon as possible in order to protect the product during all its shelf life.
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