IN-DOX 307 food grade antioxidant

Scope of application: flour confectionery (MCI), bakery products

Description:

It is a highly effective mixture of ascorbyl palmitate (vitamin C palmitate) and tocopherols with lecithin and vegetable oil as a carrier, it is well soluble in fats and oils.

Method of application:

Heat 3-5 % of the prescribed amount of fat to a temperature of 40-60°C.C and add “IN-DOX”, mix thoroughly until “IN-DOX” is completely dissolved. In a fat or oil solution, IN-DOX can be applied by spraying, mixing, or injecting.

Recommended dosage:

from 200 mg to 1000 mg (from 0.2 g to 1.0 g) per 1 kg of fat included in the product formulation.

Advantages:

helps to slow down the oxidation (rancidity) of fat;

• preserves the taste, aroma, color and texture of finished products during long-term storage;
• prevents the oxidation process that occurs as a result of contact with metal ions;
• evenly distributed over the entire mass of the product;
• excellent alternative to the antioxidants butyoxyanisole (BHA) and butyloxytoluene (BHT);
• synergistic effect due to the combination of ascorbyl palmitate and tocopherols.

Organoleptic properties: