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