Vegetable oils and fats

Vegetable oils and fats

Vegetable oils and fats are particularly sensitive to the process of oxidation, turning produce rancid, which in turn affects the produce’s organoleptic properties and ultimate safety. Although we must be aware that oxidation is a process which occurs naturally, there are different types of antioxidants which help these raw materials delay the oxidation process and extend shelf-life. 3A offers various antioxidant formulas, natural and synthetic, depending on your product requirements.
 
   
     
       
         

NATURAL ANTIOXIDANTS


SYNTHETIC ANTIOXIDANTS