Antioxidant
Field of application: flour confectionery products, bakery products. DESCRIPTION: It is a highly effective mixture of ascorbyl palmitate (vitamin C palmitate) and natural tocopherols with lecithin and vegetable oil as a carrier. "IN-DOX" has antioxidant properties, is well soluble in fats and oils....
Field of application: flour confectionery products, bakery products.
DESCRIPTION:
It is a highly effective mixture of ascorbyl palmitate (vitamin C palmitate) and natural tocopherols with lecithin and vegetable oil as a carrier. "IN-DOX" has antioxidant properties, is well soluble in fats and oils.
METHOD OF APPLICATION:
Part of the fat (3-5 kg), intended to be treated with antioxidant, place in a stainless steel or white tin tank, or in an enameled container; heat to a temperature of 70 ° C and add "IN-DOX"; mix thoroughly for 5-10 minutes; cool and add to the main fat when kneading or kneading dough.
Recommended dosage:
200 mg to 1000 mg (0.2 g to 1.0 g) per 1 kg of fat in the product formulation
BENEFITS:
contributes to slowing down fat oxidation;
preserves the taste, aroma, color and texture of finished products during long-term storage;
prevents the oxidation process resulting from contact with metal ions;
is evenly distributed throughout the entire mass of the product;
is an excellent alternative to the antioxidants butyoxyanisole (BHA) and butyloxytoluene (BHT);
has a synergistic effect due to the combination of ascorbyl palmitate and tocopherols.
DESCRIPTION:
It is a highly effective mixture of ascorbyl palmitate (vitamin C palmitate) and natural tocopherols with lecithin and vegetable oil as a carrier. "IN-DOX" has antioxidant properties, is well soluble in fats and oils.
METHOD OF APPLICATION:
Part of the fat (3-5 kg), intended to be treated with antioxidant, place in a stainless steel or white tin tank, or in an enameled container; heat to a temperature of 70 ° C and add "IN-DOX"; mix thoroughly for 5-10 minutes; cool and add to the main fat when kneading or kneading dough.
Recommended dosage:
200 mg to 1000 mg (0.2 g to 1.0 g) per 1 kg of fat in the product formulation
BENEFITS:
contributes to slowing down fat oxidation;
preserves the taste, aroma, color and texture of finished products during long-term storage;
prevents the oxidation process resulting from contact with metal ions;
is evenly distributed throughout the entire mass of the product;
is an excellent alternative to the antioxidants butyoxyanisole (BHA) and butyloxytoluene (BHT);
has a synergistic effect due to the combination of ascorbyl palmitate and tocopherols.