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Bakery products commercial shelf life can be limited due to rancidity phenomena and oxidation reactions

OLEUMSTABILE is effective in inhibiting lipid reactions leading to shelf life extension up to 100 %

OLEUMSTABILE antioxidant activity can guarantee superior sensory characteristics throughout the nominal commercial shelf life of bakery products 

The production of undesirable volatiles linked with rancidity phenomena used as the most representative quality indicator

Bakery product
 Bakery product with the               addition of OleumStabile            
                  Storage time                      
           Rancid volatiles production