4 02, 2021


Tocopherols Also known as α, β, γ, ẟ tocopherols or vitamin E What are Tocopherols? Tocopherols are natural antioxidants whose main function is to stop or delay primary oxidation. Primary oxidation involves the formation of hydroperoxides (ROOH). Tocopherols stop or delay oxidation chain reactions by removing or scavenging free radicals.1,2 Along with [...]

13 01, 2021

Tert-Butylhydroquinone (TBHQ)

Tert-Butylhydroquinone (TBHQ) What is Tert-Butylhydroquinone (TBHQ)? Tert-Butylhydroquinone (TBHQ) is a food additive and a lipid-antioxidant. It is available in a white or whitish-colored crystalline fine powder. Recently, TBHQ has been found to provide antibacterial activity.1,2 It is most effective when combined with other antioxidants such as: Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT). [...]

9 11, 2020

Why You Need to Control Oven Temperature

I don't need to tell you that oven temperature is important. It's how chemical reactions take place that transform your product. That's why temperature needs so much attention—so many things are happening at once! Oven Temperature has a key roll in 3 areas: Development:  Killing of yeast cells: 50–60°C (122–140°F) Maximum enzymatic activity: 60°C (140°F). Start of [...]

17 09, 2020

Antimicrobial Packaging

Antimicrobial Packaging What is Antimicrobial Packaging? Antimicrobial packaging (AP) is a relatively new packaging technology that focuses on extending the shelf life of highly perishable food products. It allows food processors to reduce dependence on mold inhibitors and chemical preservatives, as well as reduce refrigeration costs at certain stages within the supply [...]


Go to Top