IN-DOX TBHQ 30 food grade antioxidant

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

Description:

It is a highly effective mixture of phenol derivatives, citric acid and propylene glycol, which has antioxidant properties; it is well soluble in fats and oils. Unlike other antioxidants, it is able to stop the oxidation process at an early stage and keep the peroxide number (IF) at the level set by GOST.

Method of application:

part of the fat (3-5 kg) intended for treatment with an antioxidant should be placed in a stainless steel or tinplate tank, or in an enamel container; heat to a temperature of 70°C and add “IN-DOX TBHQ 20”; mix thoroughly for 5-10 minutes; cool and add to the main fat when kneading or whipping the test.

Recommended dosage:

200 mg to 650 mg (0.2 g to 0.6 g) per 1 kg of fat included in the product formulation

Advantages:

• resistant to high temperatures;
• 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.

Organoleptic properties: