Antioxidants
Neaox Antioxidants
Neaox is developed from Rosemary and is blended with other functional ingredients that can provide synergic effects.
Custom Antioxidants
Custom Antioxidants
At Synthite, we can produce effective antioxidants that are customised to cater to specific requirements. These are natural and chemical free while being heat and light stable for a wide range of applications. Our experts can also produce E-number free antioxidants.
Let's Talk about Custom AntioxidantsRange of Applications
Protect your food products from oxidation with Synthite's precise, application-specific technique. Experience nature's power to preserve taste, colour, and nutritional value.
Efficiency data of Neaox antioxidants
Vegetable Oils
Various vegetable oils are used in food industries all over the world for multiple applications like frying, flavouring, etc. Low frying stability, rancidity, colour and flavour changes are the major issues the edible oil industries and end users face. Neaox provides specific antioxidants for each vegetable oil, ensuring prolonged shelf life and good frying stability. Following are the OSI values of vegetable oil with antioxidants, in comparison with the control.
Mayonnaise
Creamy and tangy condiments used worldwide as spread, dip and ingredients for cooking is susceptible to oxidation due to its high fat content. Neaox offers antioxidant solutions which can delay oxidation and stabilise the flavour and freshness of mayonnaise. Following are the OSI values of mayonnaise with antioxidants, in comparison with the control.
Meat Products
Lipid oxidation in fresh, dried and fermented meat products negatively affects the flavour, colour and overall acceptability, which leads to spoilage and wastage. Neaox antioxidant helps to preserve the appetising flavour, aroma and colour of meat products by delaying oxidation in the product. The data below shows the comparison of TBA (Thiobarbituric acid) formed in meat which is an indicator of oxidative rancidity. The higher the value of TBA, the higher the rate of oxidation in the product.
Nut Butter
Nut butters were only used as sandwich filler once. But now, nut butter is increasingly replacing mayonnaise, cream cheese, and other tasty spreads. Nut butters are high in fat content and thus highly prone to oxidation. Neaox offers antioxidant blends to delay oxidation and extends the shelf life naturally up to 70%. The study here shows the oxidative stability of nut butter with antioxidants in comparison with the control. The higher the induction period, the higher the oxidative stability and shelf life of nut butter.
Seasonings
Colour flavour degradation of seasoning, especially paprika powder is a common hurdle faced by manufacturers worldwide. Neaox blends effectively stabilise the colour and flavour of seasonings and spice blends. The study here examines the effectiveness of Neaox antioxidants in stabilising the colour of paprika powder. The study was done by exposing paprika powder directly to sunlight and ΔE denotes the difference/change in colour. The lower values ΔE denote the lesser degradation in colour.
Cereal Product
Neaox when used in cereal flakes, extruded products, and cereal-based bars, gives a pleasant taste along with enhanced shelf life. Following is the data for milled-based flakes. The hedonic value for flakes with a high dose of Neaox is comparable to TBHQ. The samples are judged on the 60th day by a sensory panel. The samples were packed in sealed high-density plastic film.
Natural and Effective Colours
Our range of natural and effective colours (NECOL™) offer a wide choice of colours for application in the beverage, dairy, confectionery and savoury industry.Various vegetables oils are used in food industries all over the world for multiple applications like frying, flavoring etc.
