Increase Shelf Life Of Potato Chips Upto 2X With Natural Antioxidant - Oxikan R Plus

Potato chips are thin slices of potato that has been deep fried, baked, kettle-cooked, or popped until crunchy. Potato chips are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors and additives. Since they are deep fried, so oil plays an major part in it’s production.

Deep fat frying is one of the most common methods used worldwide for the preparation and production of food. It is extensively used both at home and on a commercial scale to enhance the organoleptic characteristics of food.
In commercial deep fat frying operations, fat is continuously exposed to heat, air, moisture and light for many hours per day, at a temperature of about 120° C. During this process, a number of chemical reactions including oxidation and hydrolysis occur. Use of anti-oxidants during the manufacturing process can minimize the extent of lipid oxidation. Oxikan helps to Increase shelf life of potato chips twice that too all naturally.

What are anti-oxidants?
One of the major reasons for the deterioration of food is the auto-oxidation of lipids by which free radicals are produced. Oxidation of lipids is a common, undesirable chemical change which impacts flavor, aroma, texture and nutritional quality.

Increase Shelf Life Of Your Produce Upto 5X With Just a Spray

Anti-oxidants are substances that prolong the shelf life of food by delaying the oxidation process.

Popular anti-oxidants

Natural Synthetic Rosemary TBHQ Natural Tocopherol BHT Sage Synthetic Tocopherol OreganoAscorbic Acid BHA

Rosemary Plant

OXIKAN – The Natural Antioxidant | Increase shelf life of potato chips

OxiKan is Kancor’s range of natural anti-oxidant solutions derived from the finest rosemary. These products offer a way to extend shelf life naturally, without resorting to any artificial or synthetic means. Rosemarymainly contains three kinds of anti-oxidant molecules – carnosic acid, carnosol and rosmarinic acid that inhibit the oxidation of other molecules by getting oxidized themselves. This helps in extending the shelf life of the end application by fighting rancidity in oils and fats, and stabilising natural colours.

Increase shelf life of potato chips

Rosemary extracts, the most widely used natural anti-oxidant, poses a challenge when extending shelf life as it imparts flavour, aroma and colour to the end application. Kancor’s new and improved anti-oxidant, OxiKan CL, is a major breakthrough in overcoming this problem. Being a refined, fully decolourised and deodorised extract of rosemary, it doesn’t impart any flavour, aroma or colour to the end application. OxiKan CLS, its water soluble variant, has won the prestigious World Beverage Innovation Award at BrauBeviale.

Rosemary Benefits Explained In This Video

Source:

http://www.foodnavigator-usa.com/Promotional-Features/Double-the-life-of-your-chips-with-natural-anti-oxidant-OxiKan-R-R-Plus