Confectionery and butter or lard based products

Confectionery and butter or lard based products

Raw materials such as margarine, butter, lard, oil … which are found in confectionery produce are susceptible to oxidation as they are subjected to high-temperature processing (oven-baking and deep-frying). This oxidation translates into unwanted organoleptic changes.

In order to prevent these changes, 3A Antioxidants offers natural and synthetic alternatives in line with each product’s requirements.
 
   
     

NATURAL ANTIOXIDANTS


SYNTHETIC ANTIOXIDANTS


PRESERVATIVES