Applications |
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Recommended products |
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Dosages |
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based on final
product weight |
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Snacks |
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StabilEnhance® OSR
REF.# 001298/001280 |
(Oxy'Less®)
REF.# 050214/050218 |
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0.003% to 0.05% |
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StabilEnhance® OSR REF.#001280, thanks to its oil solubility and water dispersibility, disperses well in pastry before baking. It should preferably be mixed in the liquid phase. StabilEnhance® OSR REF.#001298, the powder form of StabilEnhance®, can be mixed into dry blends.
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Animal fats |
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StabilEnhance® OSR
REF.# 002601/001280 |
(Oxy'Less®)
REF.# 050214 |
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0.2% to 0.6% |
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It should be added as early as possible during the process of fat extraction in order to protect it during handling.
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Mayonnaise |
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StabilEnhance® OSR
REF.# 001280 |
(Oxy'Less®)
REF.# 050214 |
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0.03% to 0.1% |
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It should preferably be incorporated in the aqueous phase so that it is located on the surface of the emulsion, where the oxidation process is the most active. |
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Potato flakes |
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StabilEnhance® OSR
REF.# 001280 |
(Oxy'Less®)
REF.# 050214 |
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0.01% to 0.04% |
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The extract can be added to mashed potatoes before drying or together with emulsifiers. It helps to mask the taste of aging and the occurrence of rancid smells. |
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Carotenoids |
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StabilEnhance® OSR
REF.# 001280 |
(Oxy'Less®)
REF.# 050214 |
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0.4% to 0.5% |
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These pigments, which are often oil soluble, are sensitive to oxidation. StabilEnhance® OSR can be applied to different products, such as paprika powder or oleoresin, colored beverages, colorings, etc... |
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Cookies |
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StabilEnhance® OSR
REF.# 001298 |
(Oxy'Less®)
REF.# 050214 |
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0.05% to 0.1% |
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Sweet or savory cookies become rancid with time, due to the unsatured fat content and exposure with air. Adding StabilEnhance® OSR to the product delays the occurrence of these rancid flavors. |
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Flavors
Essential oils |
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StabilEnhance® OSR
REF.# 001380 |
(Oxy'Less®)
REF.# 050214 |
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NA* |
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Flavors often have hydrocarbon chains which are sensitive to oxidation. Adding StabilEnhance® OSR to flavors increases their shelflife during storage but also when used in the final product. |
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Seafood products |
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StabilEnhance® OSR
REF.# 002601 |
(Oxy'Less®)
REF.# 050214 |
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0.03% to 0.06% |
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Fish oil is largely unsaturated, and therefore, sensitive to oxidation. In fish-based products this phenomenon can lead to premature rancidity. By adding StabilEnhance® OSR, the occurrence of these rancid tastes is significantly delayed. |
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Cereal products |
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StabilEnhance® OSR
REF.# 001280 |
(Oxy'Less®)
REF.# 050214/050218 |
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0.02% to 0.05% |
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Products with a cereal base generally contain very little fat, but oxidation of these fats may lead to quality loss. Adding StabilEnhance® OSR significantly delays the occurrence of this phenomenon. |
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Fillings for cookies |
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StabilEnhance® OSR
REF.# 001280 |
(Oxy'Less®)
REF.# 050214/050218 |
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0.05% to 0.1% |
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Fillings are often rich in fats, and therefore, sensitive to oxidation and consequently rancid odors. In order to delay this deterioration in taste, StabilEnhance® OSR can be added during blending. |
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Dairy products |
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StabilEnhance® OSR
REF.# 001280 |
(Oxy'Less®)
REF.# 050214 |
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0.01% to 0.05% |
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Some creams and cheeses, with a long shelf life or which are flavored, can become rancid. StabilEnhance® OSR at low dosage will significantly slow down this phenomenon. |
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Pastas |
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StabilEnhance® OSR
REF.# 001298 |
(Oxy'Less®)
REF.# 050214/050218 |
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0.02% to 0.06% |
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The fillings of pastas (e.g., cannelloni or ravioli) can oxidize, and therefore, develop rancid odors and potentially contaminate the pasta. Adding StabilEnhance® OSR will delay the occurrence of these "off flavors". |
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Poultry |
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Oxy'Less®
REF.# 050214/050218 |
(StabilEnhance® OSR)
REF.# 001280 |
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0.02% to 0.08% |
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For ground meat, it can be mixed directly in the grinder. For other processes, it can be mixed either during a churning phase or in marinades or spice blends. |
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Pork products |
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Oxy'Less®
REF.# 050602/050214/050218 |
(StabilEnhance® OSR)
REF.# 001298 |
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NA* |
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In the case of meats cut with a Stanley knife, it can be mixed in during grinding along with other seasonings. Oxy’Less® can be incorporated into brines which are later used for either injection or churning. |
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Dehydrated meat |
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Oxy'Less®
REF.# 050602/050214 |
(StabilEnhance® OSR)
REF.# 002601 |
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0.15% to 0.3% |
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It may be incorporated during the emulsion, churning phase or sprayed over the end product. For the latest application, it is recommended that the product be pre-diluted for a better distribution. |
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Seasonings |
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Oxy'Less®
REF.# 050602/050214/050218 |
(StabilEnhance® OSR)
REF.# 001280 |
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0,5% to 2.0% |
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Oxy’Less® REF.# 050602 blends very easily with dry seasonings. Oxy’Less® REF.# 050214 blends better with dressings. It allows a simultaneous stabilization of the seasoning and the end product. |
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Dry pet food |
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Oxy'Less®
REF.# 050214/050218 |
(StabilEnhance® OSR)
REF.# 002601 |
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0.05% to 0.1% |
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Dry pet foods, which are often rich in fats, can develop rancid tastes. Oxy’Less® can be applied during blending or to the fats to delay the rancidity process. |
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* Depending on application - please ask our Sales Department in "Contact".
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