Technical / White Paper

Extend the shelf life of frying oils, naturally

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by Mane Kancor Ingredients Pvt. Ltd. , and any views and opinions expressed do not necessarily reflect those of www.foodnavigator.com

Extend the shelf life of frying oils, naturally

Related categories: Carbohydrates and fibres (sugar, starches), Emulsifiers, stabilisers, hydrocolloids, Fats & oils

Frying oils when exposed to extrinsic factors like high temperature, oxygen, moisture, etc. undergo accelerated oxidation leading to faster onset of rancidity. Food manufacturers are in the search of label-friendly antioxidant solutions that can improve the shelf-life of frying oils without altering the flavour or colour of the fried product.

Mane Kancor offers a highly refined natural antioxidant solution with excellent oil miscibility and high thermal stability under the brand name OxiKan. The shelf life of edible oils under continuous frying conditions has shown a remarkable improvement with OxiKan.

Download the technical paper on the shelf-life enhancement of refined sunflower oil in continuous frying conditions.

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