IN-DOX food grade antioxidant

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

Description:

It is a highly effective blend of ascorbyl palmitate (vitamin C palmitate) and natural tocopherols with lecithin and vegetable oil as a carrier. “IN-DOX” has antioxidant properties, it is well soluble in fats and oils.

Method of application:

part of the fat (3-5 kg) intended for processing 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”; mix thoroughly for 5-10 minutes; cool and add to the main fat when kneading or knocking the dough.

Recommended dosage:

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

Advantages:

• helps slow down fat oxidation;
• 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;
• it is an excellent alternative to the antioxidants butyoxyanisole (BHA) and butyloxytoluene (BHT);
• it has a synergistic effect due to the combination of ascorbyl palmitate and tocopherols.

Organoleptic properties: