Preventing rancidity

Nobody likes to consume rancid products, characterized by peculiar and often unpleasant odors and flavors that indicate a loss of freshness.   The prevention of rancidity is one of the headaches for a large number of professionals for not meeting specifications and facing dissatisfaction from other sectors. It is also responsible for significant economic losses,… Seguir leyendo Preventing rancidity


Nobody likes to consume rancid products, characterized by peculiar and often unpleasant odors and flavors that indicate a loss of freshness.
 
The prevention of rancidity is one of the headaches for a large number of professionals for not meeting specifications and facing dissatisfaction from other sectors. It is also responsible for significant economic losses, both for companies and for the consumer society, as well as for the generation of a significant amount of waste.
 
Rancidity is a degradation process that modifies lipids and can be detected in foods rich in fats or oils and in other oily products such as cosmetic creams. Lipid oxidation is one of the reasons why a fresh product can become rancid and is usually caused by the effect of oxygen or the presence of free radicals and is favored by light.
 
Antioxidants, together with proper processing and storage conditions, prevent the development of rancid tastes and odors, as well as discoloration and texture change.
 
Oxiris, with its different product ranges, allows delaying oxidative degradation while maintaining product freshness and extending shelf life.
 
To learn more about IONOL® and NATUROL® antioxidants, please visit our PRODUCT SECTION.

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