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Home » Keywords » oxidation resistance

Items Tagged with 'oxidation resistance'

ARTICLES

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Kemin Food Technologies: Clean Label Solution

Kemin Food Technologies’ new webinar highlights plant-based solutions for shelf-life extension
June 19, 2020
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Kemin Industries published a free webinar for professionals in the food industry. “Cleaner Approach to Extending Shelf Life” teaches viewers how the oxidation process impacts the color, flavor and shelf life of foods. In the webinar, Kemin Food Technologies experts discuss a variety of effective solutions—from process and packaging to functional ingredients.
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Kemin: Clean Label Solutions

Kemin showcases complete line of antioxidants to keep bakery fats and oils fresher and safer for longer
September 9, 2019
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Kemin Food Technologies experts will be available at Booth #5240 to discuss the latest antioxidant solutions to help manufacturers achieve “claim-ability” in their bakery and snack products by using consumer-friendly, clean-label ingredients.
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Kemin: Antioxidants in Action

Kemin releases new bakery and snack-focused video to help bakers control oxidation and extend product shelf life
August 9, 2019
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“This video is designed to help snack food manufacturers understand the impact of oxidation on their products,” says Courtney Schwartz, marketing director, Kemin Food Technologies. “Antioxidants play an important role in formulations, delaying the onset of oxidation and lengthening product shelf life.” 
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Kemin: Shelf Life Calculator

Kemin introduces Oxidation Stability Index (OSI) calculator
March 13, 2019
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The digital slider tool allows formulators to select the desired number of Oxidative Stability Index (OSI) hours, then provides shelf-life calculations for various fats and oils. This enables manufacturers to determine the ideal oil and antioxidant solution combination they need to meet cost targets and shelf-life goals.
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Kemin: Antioxidants in Action

Kemin’s new video showcases antioxidants’ role in delaying oxidation, lengthening shelf life in meat and poultry products
July 2, 2018
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The video animates the oxidation process as Kemin experts discuss why meat and poultry products lose their color and flavor. “Antioxidants in Action” showcases how traditional antioxidant and plant extract solutions delay the onset of lipid oxidation, keeping meat and poultry products safer and more appealing with a longer shelf life.
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Kermin Industries free webinar explores how to protect reformulated snack, bakery items from oxidation

Kemin Industries: Protect Quality
December 18, 2017
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The webinar provides valuable insights on how brand loyalty, consumer purchasing trends and consumer perception are related—and how they impact viewers’ existing bakery and snack products. Combining an informative overview along with pertinent detail, the webinar serves as an introduction to the effects oxidation and reformulation can have on existing brand products.
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news

Cargill Launches New High Oleic Oil

June 14, 2011
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Cargill at the Institute of Food Technologists (IFT) Food Expo introduced its newest healthier oil -- Clear Valley® 80 High Oleic Canola Oil --
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Boosting Antioxidants in Processed Foods

Dr. John Michaelides
August 30, 2010
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Many products in the market contain the phrases “rich in antioxidants” or “antioxidants added” on the label, but what are antioxidants and how do they work?
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Nanoparticle for Shelflife

January 4, 2010
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Using a nanoparticle from corn, a Purdue University scientist has found a way to lengthen the shelflife of many food products and sustain their health benefits.
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Tocopherols for Preservation

November 23, 2003
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As natural foods increase in popularity so, too, does the demand for natural preservatives. An ongoing challenge is the oxidation of fat and oils in foods.
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