Why Use an Antioxidant?
  Which Antioxidant Should Be Used?
  Standard Formulations
  Other Food Chemistries
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Why Use an Antioxidant?

Oxidation is a common enemy of edible fats and oils, especially the more popular highly unsaturated vegetable oils. If oxidation continues unchecked, foods cannot be stored long without developing rancidity. Antioxidants extend the viability of products by reducing the amount of oxidation taking place. This allows food producers to ensure their customers are receiving products that retain their freshness. While other methods have been developed to improve the preparation and preservation of food products, antioxidants are still the primary choice for most applications.


Ortec, Inc
Phone: 864-859-1471 or email.
PO Box 1469 Easley SC 29641