Dietary antioxidants

Dietary antioxidants help to protect food from oxidation processes that can affect its colour, aroma, flavour, texture and perceived freshness.

At Chemital, we develop antioxidant solutions to maintain product stability during manufacture, storage, distribution and throughout its shelf life.

Oxidation is a complex phenomenon that depends on the composition of the matrix, the presence of fats, proteins, pigments, oxygen and metals, as well as temperature, light, heat treatment and the type of packaging. Therefore, an effective antioxidant solution must be formulated to suit the specific foodstuff and its actual processing conditions.

Protection against oxidative damage

Chemital develops food antioxidants designed to reduce sensory and technological defects caused by oxidation. Their use can be critical in meat products, fish and seafood, sauces, savoury preparations, fatty products, chilled matrices and products that are highly sensitive to changes in colour and flavour.

The aim is to preserve the quality of the product and prevent any deviations that might affect its acceptability: loss of freshness, the development of rancid flavours, changes in colour, loss of aroma or reduced stability during its shelf life.

Antioxidants built into the preservation strategy

Antioxidants can work in tandem with preservatives and other formulation technologies. This integration enables a more comprehensive approach to shelf life, taking into account microbiological safety, oxidative stability, texture and sensory profile.

Formulations tailored to the process

Each solution is tailored to the matrix, the manufacturing process and the manufacturer’s requirements. At Chemital, we analyse the product’s behaviour and define the most appropriate antioxidant strategy to maintain efficacy, stability and sensory consistency right through to consumption.