OXIDATION

How does oxidation affect the food industry?

If there is one concern shared by all sectors of the food industry, it is undoubtedly oxidation in the final product. This phenomenon is accelerated by external factors such as light or temperature, and also by microbiological factors.

How does oxidation in food work?

Oxidation is an irreversible, chain process in which the food suffers from browning of fats or loss of its original colour (mainly protein oxidation), together with the appearance of undesirable flavours and odours in the food.

What antioxidants does Amerex offer?

Food manufacturers receive multiple proposals for natural antioxidants. It is difficult to find real efficacy and when they are found, they often add off-flavours to the functional doses.

That is why at Amerex we offer plant extracts that have not only undergone multiple efficacy tests, but also tasting panels to ensure the best possible organoleptic properties.

Do you want to see how our antioxidants work? Check it below!