Mayonnaise, a high-fat oil-in-water emulsion, is highly susceptible to oxidation, which can affect flavour, color, freshness, and overall shelf life. As the food industry shifts away from synthetic antioxidants, manufacturers are seeking natural, label-friendly alternatives that deliver proven performance.
MANE Kancor’s OxiKan, a natural antioxidant, demonstrated superior oxidative stability in comparative studies against BHA and EDTA, delivering up to 40% higher stability than EDTA while outperforming BHA.
Download the comparative study.
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