Technical / White Paper

Increase shelf life of Frying Oils

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

Increase shelf life of Frying Oils

Related categories: Emulsifiers, stabilisers, hydrocolloids, Fats & oils, Preservatives and acidulants

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 study on shelf-life enhancement of edible oils in deep-frying conditions.

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