According to the company, the higher fat content in many emulsified foods makes them particularly vulnerable to oxidation, leading to rancidity.
Dupont Nutrition & Health (New Century, KS) has introduced Guardian Chelox L, a patent-pending ingredient that the company says provides both strong metal chelation and free-radical scavenging in order to inhibit lipid oxidation and preserve the freshness of food emulsions in products such as mayonnaise, dressing, margarine, and spreads.
According to the company, the higher fat content in many emulsified foods makes them particularly vulnerable to oxidation, leading to rancidity. Guardian Chelox L, a blend of plant extracts, is a natural alternative that allows companies to remove synthetic preservatives and traditionally used antioxidants such as EDTA, BHA, and BHT.
“To achieve the shelf life manufacturers need, you really need both [free-radical] scavenging and metal chelating activity. The absence of a natural chelator in the market has frustrated manufacturers who want to make a natural product claim for some time,” said Brett Thompson, the company’s regional manager, antimicrobials and antioxidants, in a press statement. “Now, with Guardian Chelox L, they can remove synthetic preservatives and still get the shelf life they need to be competitive.”