Why do foods reach an end of shelf life? Much needed focus is often given to food safety and microbial spoilage, however chemical degradation driven by oxidation reactions are also a significant determinant of product acceptability. Natural (clean label) antioxidants like rosemary extract delay the oxidation cascade, preserving attractive appearance, flavor and quality. While natural antioxidants can bring along flavor considerations, understanding the different types and mechanisms can ensure the appropriate balance between flavor and functionality is achieved and food is protected from rancidity or color fading without compromising label.
CEU's Eligible: 1 CEU
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