Technical / White Paper

Enhance the shelf life of baked goods now!

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Enhance the shelf life of baked goods now!

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

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