White Paper
Enhance the shelf life of baked goods now!
![Enhance the shelf life of baked goods now!](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/publications/food-beverage-nutrition/bakeryandsnacks.com/product-innovations/enhance-the-shelf-life-of-baked-goods-now/15864644-1-eng-GB/Enhance-the-shelf-life-of-baked-goods-now.jpg)
Fats in baked foods influence its softness and flavour, however it is also prone to acceleration of oxidation under high temperatures leading to rancidity and shorter shelf-life. Antioxidants can prevent this oxidative rancidity, but most of the prevalent food antioxidant are not stable at high temperatures.
Mane Kancor has created OxiKan, an award-winning, label-friendly, highly refined natural antioxidant solution with high thermal stability, that does not adversely impact the final application's colour, odour or flavour.
Download the technical paper on Comparative Study on Shelf-Life Enhancement of baked products using OxiKan, TBHQ, Ascorbic Acid and Mixed Tocopherol