Applications
Oxidation risk rises with the fat content and the degree of unsaturation of the matrix. Below are the main application areas and the points to watch in each.
Sectors
Fats added to broiler and layer rations to raise energy density are the component most exposed to oxidation. Because pelleting temperature accelerates the reaction, adding the antioxidant before thermal treatment is critical.
Bypass fats, tallow and fat powders used in dairy and beef feeds go into long-term storage. Temperature and humidity fluctuation in the warehouse markedly increases the rate of oxidation.
Fishmeal and fish oil contain high levels of polyunsaturated fatty acids and are therefore the feed materials most sensitive to oxidation. Extrusion temperature and the fat coating process add further risk.
In dry food, aroma and odour directly influence consumption behaviour. In fat-coated products, surface oxidation causes the most visible quality loss over shelf life.
In vitamin-mineral premixes, metal ions act as catalysts for oxidation. In fat storage tanks, the product stands for long periods across a large surface exposed to air.
Food grade antioxidants are used in vegetable and animal fats, frying oils and processed products containing fat. Conditions of use and maximum levels are subject to the applicable food legislation.
Application notes
An antioxidant added after the oxidation chain has started will not deliver the expected effect. Intervention should happen the moment the fat or fatty raw material enters the plant.
Dosing dissolved in fat gives markedly better distribution than adding the product as a powder to compound feed.
Dosage is set by fat content, degree of unsaturation, process temperature and target shelf life. A single standard dose is not correct for every matrix.
Metal ions catalyse oxidation. Using a chelator such as citric acid alongside the phenolic antioxidant increases its effectiveness.
A phenolic antioxidant that delays oxidative degradation in fats and fat-bearing feed materials. Its thermal stability preserves activity through pelleting and extrusion.
Learn moreA cost-effective, high-purity phenolic antioxidant widely used in feed, fats and premixes. It extends shelf life by delaying colour and odour deterioration.
Learn moreShare your feed type, fat content and process; we will propose a suitable grade and dosage range.