Solution for Food Oxidation Control

Solution for Food Oxidation Control

Aprofood provides comprehensive and innovative solutions for food oxidation control, meeting the needs of food innovation companies in enhancing food appearance and quality and catering to market trends.

Hot Spots in Food Oxidation Control Research

Fig 1. Hot Spots in Food Oxidation Control Research.

Many foods such as fatty cheeses and butter, as well as certain fruits and vegetables such as apples and bananas, are highly susceptible to oxidation when exposed to oxygen, leading to loss of freshness, deterioration of flavor, degradation of nutrients, or rancidity and acidification. Food oxidation can also lead to the production of harmful compounds such as free radicals, which can cause various health problems such as inflammation and chronic diseases.

With the rapid growth of the food industry, the demand for antioxidant solutions continues to grow. Research trends indicate an increased focus on novel antioxidant compounds from natural sources such as plant extracts, herbs, spices, and fruits as consumers prefer clean-label products. In addition, encapsulation technologies and nanotechnology offer promising ways to enhance the delivery and efficacy of antioxidants in food systems. These innovative strategies can help meet consumer demand for healthier and more sustainable choices.

Innovative Solutions

With Aprofood' strengths in sourcing raw and auxiliary ingredients, innovative ingredient development, and food science formulation expertise, you can get efficient and innovative solutions for the oxidation control of your food product.

How We Control Food Oxidation?

Aprofood understands the synergistic effects of food ingredient behavior, and we tailor specific antioxidant strategies to different formulations and requirements, providing single antioxidants or unique antioxidant blends. Our experience includes but is not limited to the following food types.

Fig 2. Fruits and vegetables that do not retain freshness well.

Perishable Fruits and Vegetables
Maintain the color and texture of fresh produce during storage with edible coatings enriched with antioxidants from plant extracts such as quercetin and vitamin C.

Fig 3. High-fat products such as nuts and snack foods.

High-fat Products Like Snack Foods
Use traditional synthetic antioxidants or combinations of natural antioxidants and metal chelators to prevent oxidative rancidity caused by metal ion-catalyzed reactions.

Fig 4. Bakery products that are prone to staling and flavor degradation.

Bakery Products Prone to Staling
Enzymatic antioxidant programs such as glucose oxidase and lipase inhibitors, as well as natural antimicrobial programs such as cinnamon and oregano, preserve texture and prolong freshness in baked goods without compromising sensory properties.

Fig 5. Sensitive foods such as infant formulas.

Sensitive Foods Like Infant Formulas
Blending compatible compounds with complementary mechanisms of action to realize antioxidant synergies and reduce product dependence on high concentrations of individual antioxidants.

Fig 6. Clean-label products without synthetic additives.

Clean-label Products Without Synthetic Additives
Helping our clients achieve clean label needs with extracts from natural sources such as grape seed, pomegranate, rosemary and green tea as sustainable alternatives to synthetic antioxidants.

View Aprofood' Antioxidants

Aprofood' solutions encompass a comprehensive approach to control food oxidation, tailored to meet the dynamic demands of the food industry. Contact us today to discover how our innovative solutions can elevate your products and captivate consumers in an ever-evolving market landscape.

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