EN-HANCE - Synthetic Antioxidants for Shelf Life Extension

EN-HANCE synthetic antioxidants are synergistic blends for shelf life extension formulated with time-tested active ingredients. At maximum performance, they protect foods from oxidation that can rob your product’s natural flavour, colour and aroma even when solubility, heat, and stability are an issue. 

EN-HANCE formulations are available in economical, easy to use, liquid forms, as well as dry and oil-soluble formulations. Liquid blends offer operational ease and uniform dispersion throughout oil-based products, unlike typical tertiary-butyl hydroquinone (TBHQ) products, resulting in consistent product performance.

 


 

 

Typical Applications:

  • Margarines
  • Sauces & Dressings
  • Nuts
  • Potato Chips
  • Vegetable Oils
  • Frying Oils
  • Animal Fats

 


 

 

EN-HANCE formulations are available in economical, easy to use, liquid forms, as well as dry and oil-soluble formulations. Liquid blends offer operational ease and uniform dispersion throughout oil-based products, unlike typical dry products, resulting in consistent product performance. EN-HANCE antioxidants are the ideal option for cost-conscious customers who want time-tested, cost-effective ingredients to improve the stability of their food products. EN-HANCE allows you to protect your product from oxidation with low inclusion levels and no sensory impact.

Innovation with EN-HANCE

Technical Download: Efficacy of EN-HANCE Antioxidants in Vegetable Oils

Today, food manufacturers use unsaturated vegetable oils in their product formulations. However, unsaturated vegetable oils are typically more prone to oxidative instability, causing both flavor and color of the oil and final product to become affected. To overcome this challenge, manufacturers and processors use antioxidants for shelf life in food to delay the onset of oxidation and in turn, increase the shelf life of their products. In this study, various formulations of BHA, BHT, TBHQ and propyl gallate were tested to determine their individual level of effectiveness as well as to determine which combination was more effective than the others. It was concluded that each formulation of the antioxidants used was effective in delaying oxidation, when compared to an untreated control. Furthermore, formulations containing TBHQ presented the highest level of efficacy compared to the other options, showing TBHQ formulations provided the best oxidative stability without impacting flavor or color of the product.