Frying / Ingredient applications
Antioxidants
An antioxidant brief should describe the oil or fat system and the conditions it experiences during processing and use. Establish the quality targets and evaluation method before comparing options for a frying or food application.
Discuss your application
Products
- GLOFRY B200
- GLOFRY B5050
- GLOFRY BT200
- GLOFRY C30
- GLOFRY T150NC
- GLOFRY T200
- GLOFRY T202
- GLOFRY T206
- GLOFRY T1080
- GLOFRY T2010
- GLOFRY T5050
- GLOFRY T5050 DGM
- GLOASPA 10
- GLOASPA 10C
- GLOALPHA 82
- GLOPHEROL AP 5050
- GLOPHEROL APC 5050
Primary Applications
- Cooking oil & food products
- Vegetable oils & fats
- Emulsifiers
- Animals fats
- Feed products
Key Benefits
- Increases frying life & shelf life of fried products
- Increases oxidative stability index
- Absorbs less oil in fried products
- Slows down the rate of rancidity, acceleration of FFA & peroxide value
- High rancimat value which provides better stability on the shelf life of fried products
- Prevents further free radical reaction