Oxidation and development of rancidity is a major challenge for food manufactures. Oxidative rancidity is a main issue of wide range of food products, leading to the formation of undesirable off-flavors and discoloration. Guardox™ OE is a natural, water-soluble products used in several applications to delay the oxidation rancidity. It also breaks down peroxidation chain reactions, scavenging of free radicals, and the prevention of metal ions catalyzing the production of reactive oxygen species (ROS).
0.2 g/kg of Guardox™ OE when added along with ascrobic acid to bologna ham, the thiobarbituric acid (TBA levels) remained statistically unchaged from day 1 to day 10 as compare to control.
Guardox™ OE can be used as a secondary antioxidant to stabilize oxidation and ensure its original fragrance in biscuit.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*