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Oxidation is a major concern to food producers. Rancidity, off-flavours, discolouration, and destruction of essential fatty acids and nutrients are some of the consequences of lipid oxidation.
A strong focus on controlling oxidation not only improves the quality of food products but also significantly reduces product loss and waste.
Antioxidants and special natural extracts enhance the stability and prolong the shelf-life of
food products by delaying the oxidative breakdown processes. Foods are complex systems, and it is important to apply the correct antioxidants.
This webinar was streamed live to introduce you to the different antioxidant molecules and explains the differences in functionality and performance depending on which matrix they are used in.
Senior Scientist – Shelf Life Solutions, Camlin Fine Sciences
Torben has 25 years of experience within global food and feed ingredient innovation, R&D and technical customer service, primarily within antioxidants/lipid oxidation, edible oil & fat processing, and emulsifier & hydrocolloid technology.
CFS is a provider of high-quality shelf life extension solutions including antioxidants, aroma ingredients and performance chemicals. With over thirty years of serving customers, we’ve learnt that each one has a unique need and therefore must require a unique solution. Our global expertise, local insights and technical know-how put together enables us to deliver what’s required.