Polyphenols for oxidation control in complex food matrices

Abstract: Synthetic chemicals have traditionally played the role of primary and secondary oxidation control agents in foods. However, today’s consumer is increasingly demanding more natural solutions – and polyphenols are ideally suited for the task.
Polyphenols constitute a family of 8,000 compounds that have been traditionally used as metabolic antioxidants – and there is now new, growing, compelling scientific support for using natural, plant-based polyphenols for oxidation control in food matrices. Attend this session to learn about using natural polyphenols across a variety of substrates to prevent rancidity and extend shelf life, also including specific focus on polyphenols for chelation.