Savoury

In fried foods,
it’s about the
frying oil

Protection

Potato chips, croutons, crumb coatings, and many other fried foods benefit from an enhanced shelf-life with the careful selection of cost-effective, and targeted antioxidant systems to the frying oil. Vitablend’s solutions, either natural or synthetic, extend the frying cycles of the frying oil, minimize waste and costs, and promote the carry-over of the antioxidant properties to the fried food and improving the shelf-life of fried foods significantly.

Longer shelf-life for dehydrated
potato flakes

Protection

Potatoes contain unsaturated fatty acids, which are susceptible to oxidation during the high-temperature processing steps of potato flake production. Oxidation in the stored potato flakes leads to further off-flavors.

We can guide you through all steps of the cost-beneficial addition of antioxidants in the production of potato flakes to increase the flakes’ shelf-life.

Longer shelf-life for mayonnaise
and sauces

Protection

Sauces and dressings contain oxidation-sensitive fats and oxidation of these fats can limit the flavor and negatively affect the color. Traditional methods of preservation such as BHA, BHT, and EDTA can be an economic choice but works against clean label consumer demand. Vitablend offers traditional systems and new consumer-friendly natural antioxidant systems to help tailor your shelf-life needs.