White Paper
Shelf-life enhancement of oils in deep frying conditions
![Shelf-life enhancement of oils in deep frying conditions](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/publications/food-beverage-nutrition/bakeryandsnacks.com/product-innovations/shelf-life-enhancement-of-oils-in-deep-frying-conditions/15657006-1-eng-GB/Shelf-life-enhancement-of-oils-in-deep-frying-conditions.jpg)
The current food industry crisis is multi-fold in nature that has impacted the edible oil markets globally. The situation has forced manufacturers to settle for the available quality of cooking oil and to extend its shelf-life. The oils used in frying snacks are especially susceptible to oxidation and can cause rancidity.
Mane Kancor’s technical team has worked closely with the oils & fat industry to understand the prevalent challenges in shelf-life. It led to the development of a range of application-specific natural and sustainable antioxidant solutions under the Trademark – OxiKan.
Download the technical paper on shelf-life enhancement of edible oils in deep frying conditions.