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Fried snacks have a high fat/oil content making them susceptible to post processing oxidation reactions 

Fat/oil oxidation and rancid off-flavors production is the most important quality deterioration phenomena in fried/baked RTE snacks such as potato chips

OLEUMSTABILE formulation allows the effective use in high intense temperature processes such as frying and baking. OLEUMSTABILE can be incorporating in oils/fats during frying/baking operations.

Peroxide value used as the most suitable oxidation indicator in fried snacks

By inhibiting oxidation reactions OLEUMSTABILE can lead to commercial shelf life extension of fried/baked snacks

                  Storage time                      
              PEROXIDE VALUE              
Fried potato snacks
Fried potato snacks enriched with    OLEUMSTABILE