Antioxidants Keep New Oils Fresh

As the industry moves away from PHOs (partially hydrogenated oils) and continues to clean up and simplify food labels, it is important for processors to find the most effective and cost-efficient solutions to ensure the shelf life of their products. Oil stability is not only critical to the oil manufacturer, but also to the finished food manufacturer. With an extensive knowledge of oxidation processes, the vendor can suggest natural antioxidants and plant-based extracts in customized solutions that provide the optimal color and flavor protection.