Antioxidant Solutions for the Rendering Industry

Rendering is the process of converting animal by-products from the meat and livestock industry into usable materials, playing a crucial role in resource utilization. The finished products from rendering include protein meals (such as poultry meal, meat and bone meal, blood meal, and feather meal) and oils and fats (such as duck fat, chicken fat, […]

Antioxidant Solutions for Mayonnaise, Dressing, and Oil-in-Water Emulsions

Oil-in-water emulsions, such as mayonnaise, dressing, and sauces, play a significant role in our culinary experiences. However, their delicate balance of oil and water makes them susceptible to oxidation, which can lead to off-flavours, colour changes, and reduced shelf life. Let’s explore the challenges posed by these emulsions and effective antioxidant strategies. Characteristics of Oil-in-Water […]

Ascorbyl Palmitate: A Safe and Heat-Stable Antioxidant

In oils and fats, the oxidative reaction contributes to the development of rancid odours and flavours, thereby diminishing the nutritional quality of foods. Various oxidative reactions, including auto-oxidation, photo-oxidation, enzymatic oxidation, and ketonic oxidation, can occur. Among these, auto-oxidation is the most common form of deterioration during the storage of edible oils. Antioxidants are components […]

Self-Combustion in Fish Meal – A Burning Concern

A. Self-combustion:  Oxidation reaction: Fats and oils in fish meal contain unsaturated fatty acids that are susceptible to oxidation. When exposed to oxygen in the air, the unsaturated fats can undergo oxidation reactions, releasing heat as a by-product. Heat generation: As oxidation progresses, the chemical reactions release heat energy. If the rate of heat generation exceeds the […]