Lipid oxidation significantly impacts the flavor, odor and color of your food. There are many factors which contribute to such an occurrence including the presence of oxygen, improper fatty acid composition and a variety of unsuitable processing, packing and storing conditions.
The addition of an antioxidant stops the chain reaction of oxidation from happening and engages the attention of attacking oxygen molecules through a process called 'scavenging free radicals'. So, an antioxidant added to your food, does actually make it taste better for longer.
Camlin Fine Sciences (CFS) has global expertise in the antioxidant industry and has been a trusted name for over 25 years. Today, we are a leading integrated manufacturer of TBHQ and BHA. Apart from these we manufacture and market Ascorbyl palmitate (ASP), Butylated Hydroxy Toluene (BHT) etc. The tailor-made solutions developed using mixture of these antioxidants have been with the objective of giving the customer greater control over their product basket. We have extensive knowledge of the specific applications in the food and feed industry to help you with the challenges you face.
Oils & Fats
Sauces, Dressings and Soups
Sweets, Gum and Confectionery