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.
Phone: 864-859-1471 or
PO Box 1469 Easley SC 29641