The use of antioxidants in the food industry is well established as a way of prolonging shelf life. Virtually all foodstuffs containing fats or oils will be susceptible to oxidative rancidity, as this process progresses the sensorial characteristics and nutritional value of the food will deteriorate. The use of antioxidants effectively delays this process and becomes ever more important as the industry moves to healthier unsaturated fats which are more prone to oxidation.
Synthetic and natural antioxidants
The range of antioxidants permitted is actually quite limited. Vitablend uses synthetic antioxidants but becomes more and more experienced in applying natural alternatives such as tocopherols or rosemary extracts.
