Aperitifs and sweets
Antioxidants are used for making aperitifs (oils for frying, crisps, crackling, savoury snacks, etc.), sweets (toffees, chewing gum, gelatine products …), and chocolate. The most common synthetic antioxidants used are butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), and for natural antioxidants we use extract of rosemary, tocopherols and ascorbyl palmitate.
3A has developed various synergetic antioxidant formulas, both natural as well as synthetic formulas, depending on the requirements of the produce to be treated and customer needs.