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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
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