Kemin Industries releases studies proving effectiveness of antioxidants and plant extracts
Kemin Industries recently released results of several studies that prove the effectiveness of sophisticated antioxidants and plant extracts that provide shelf stability solutions for fats and oils. Kemin used technology to create single ingredients, synergistic blends and proprietary formulas to help keep fats and oils, and the multitude of end products they go into—such as bakery and snack products—visually appealing and tasting fresh for consumers.
“As our industry has moved away from PHOs (partially hydrogenated oils) and continues to clean up and simplify food labels, it is important that processors find the most effective and cost-efficient solutions to ensure the shelf life of their products,” said Mackenzie Russo, marketing specialist for Kemin Food Technologies. “Kemin has extensive knowledge of oxidation processes and is constantly conducting research which enables the development of new shelf life ingredients. Recent studies showcase how Kemin product solutions for fats and oils provide the optimal color and flavor protection to the industry.”