Kalsec natural antioxidants for improving extruded cereal shelf life

Friday, 14 September, 2012 | Supplied by: Kalsec



Kalsec natural antioxidants reduce food oxidation, which can improve the shelf life of extruded cereals.

According to Kalsec, recent studies have shown that its antioxidants provide a 79% reduction in the formation of hexanal in extruded cereal containing 5% milled flax seed. Hexanal is a typical marker for oxidation in foods, which in cereal creates unpleasant flavours such as rancid or cardboard-like notes. Reducing oxidation development results in improved shelf life for extruded cereals.

Antioxidants are often used to delay the onset of unpleasant flavours and aromas, thus improving the finished food shelf life. In the past, natural antioxidants have contributed undesirable flavours to food products.

Kalsec claims to have developed antioxidants in a range of oxidation management solutions to improve the stability of flavour-sensitive food products.

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