Antioxidants
Antioxidants are food additives that protect food products from oxidation, the chemical process that causes rancidity, color loss, flavor deterioration, and nutrient degradation. They are essential for extending shelf life and maintaining product quality.
What Are Antioxidants?
Antioxidants work by inhibiting or slowing down the oxidation of fats, oils, vitamins, and other sensitive compounds in food. They can be natural or synthetic, water-soluble or fat-soluble, and are used across a wide range of food categories, from edible oils and snacks to meat products and beverages.
Our Antioxidants Product Range
Ascorbic Acid / Vitamin C (E300)
Form: Powder / Granules
Applications: Beverages, fruit products, bakery, meat, dairy
Function: Antioxidant, flour treatment agent, color preservative
Note: Water-soluble; also used as a nutritional supplement
Sodium Ascorbate (E301)
Form: Powder
Applications: Meat products, beverages, canned goods, dairy
Function: Antioxidant, curing accelerator, color stabilizer
Note: Sodium salt of ascorbic acid; neutral pH, better solubility
Calcium Ascorbate (E302)
Form: Powder
Applications: Beverages, infant formula, dietary supplements, bakery
Function: Antioxidant, calcium fortifier
Note: Non-acidic form of Vitamin C; suitable for acid-sensitive products
Ascorbyl Palmitate (E304)
Form: Powder
Applications: Edible oils, fats, fried snacks, bakery, infant formula
Function: Fat-soluble antioxidant, synergist with tocopherols
Note: Used where water-soluble antioxidants are not effective
Tocopherols / Vitamin E (E306 / E307 / E308 / E309)
Form: Liquid / Powder
Grades: Mixed tocopherols (E306), Alpha (E307), Gamma (E308), Delta (E309)
Applications: Edible oils, margarine, snacks, infant formula, meat products
Function: Fat-soluble antioxidant, nutrient, synergist Origin: Natural (sunflower, soy, palm) or synthetic
Butylated Hydroxyanisole — BHA (E320)
Form: Powder / Flakes
Applications: Edible oils, fats, snacks, chewing gum, cereals, packaging
Function: Synthetic fat-soluble antioxidant, preservative
Note: Highly effective at low concentrations; often combined with BHT
Butylated Hydroxytoluene — BHT (E321)
Form: Powder / Flakes
Applications: Edible oils, fats, snacks, breakfast cereals, packaging materials
Function: Synthetic fat-soluble antioxidant
Note: Often used in combination with BHA for synergistic effect
Tertiary Butylhydroquinone — TBHQ (E319)
Form: Powder / Flakes
Applications: Frying oils, snack foods, fast food, crackers, poultry
Function: Synthetic antioxidant for fats and oils Note: Highly effective in vegetable oils and animal fats; heat-stable
Propyl Gallate (E310)
Form: Powder
Applications: Edible oils, fats, chewing gum, dried meat, instant soups
Function: Antioxidant, synergist with BHA and BHT Note: Effective in combination with other antioxidants
Rosemary Extract (E392)
Form: Powder / Liquid
Applications: Meat products, edible oils, bakery, snacks, pet food Function: Natural antioxidant, flavor note (neutral grades available)
Origin: Natural — extracted from Rosmarinus officinalis
Note: Clean-label alternative to synthetic antioxidants
Lecithin (E322)
Form: Liquid / Powder / Granules
Source: Soy, sunflower, rapeseed
Applications: Chocolate, bakery, margarine, infant formula, sauces
Function: Antioxidant synergist, emulsifier, release agent Note: Non-GMO and organic grades available
Why Use Antioxidants in Food?
Shelf Life Extension: Delays rancidity in fats, oils, and fat-containing products.
Color Preservation: Prevents browning and discoloration of fruits, meats, and beverages.
Flavor Protection: Maintains original taste by preventing off-flavors caused by oxidation.
Nutrient Retention: Protects vitamins and sensitive bioactive compounds.
Cost Efficiency: Reduces product waste and returns due to spoilage.
Industries We Serve
Edible Oils & Fats
Snacks & Fried Foods
Meat & Poultry Processing
Bakery & Confectionery
Beverages & Juices
Dairy & Infant Nutrition
Pet Food Manufacturing
Cosmetics & Nutraceuticals
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