Antioxidant

solutions
For longer shelf life
 Introducing antioxidants

• Antioxidants are compounds that eliminate

undesirable effects of reactive oxygen in foods
and neutralize free radicals
• DSM’s antioxidant solutions include substances
where the antioxidative molecular structure
occurs in nature. Those substances can be
extracted from plant sources or manufactured
by fermentation or chemical synthesis WITH DSM WITHOUT DSM
• Food quality is preserved through antioxidants antioxidants antioxidants

because they prevent:

– Fruit from browning
– Fats and oils from turning rancid
– The breakdown of nutrients and natural
food flavors and colors
• Improving the shelf life of food improves its
profitability and palatability, and reduces waste
Antioxidants and sustainability
• Antioxidants can provide a natural solution to
Imagine a world in which no food produced was
maximizing the shelf life of foods Why does food spoil? wasted: one third of the land, energy and water now
Consumers in industrialized nations waste
• Physical spoilage due to handling, used for food production could be spared.1 Wastage
the equivalent of sub-Saharan Africa’s total
staleness, and moisture migration occurs throughout the food chain, from farm
net food production each year
production to household use and the figures are
• Chemical spoilage from chemical
surprisingly high.1 Food wastage varies by country,
reactions that change the properties of Roughly 1.3 billion metric tons food is
with people in North America and Europe wasting
the food, including browning of fruits and wasted annually which equals the weight
around 100 kg per year, while in sub-Saharan Africa
oxidation of fats of 260 million elephants. The annual food
and South/Southeast Asia, this is 6 – 11 kg per year.1
WITHOUT DSM WITH DSM • Microbial spoilage, when bacteria, yeasts waste would fill the Empire State Building
antioxidants antioxidants
and fungi break down food components, 1300 times 1
Improving the sustainability of the food chain is
destroying sensory properties of the food essential in tackling climate change, resource
and producing toxic substances scarcity and global food security. From a business
perspective, reducing food waste by using
antioxidants reduces energy, water, raw material and
human labor costs and will ultimately improve the
efficiency of the food production system.
1 – 14
The above information is based on scientific studies,
and a list of the latest references is available on request.

2 Antioxidant solutions Antioxidant solutions 3

 The affect of Natural antioxidants (vitamin C) on β-Carotene

The Antioxidant Market WITH DSM

Antioxidants’ technical functionality is used to limit antioxidants
Lighter packaging to reduce waste reduces product spoilage and extend shelf life.2
the barrier between a food or drink and
the environment, increasing oxidation and Most global sales of antioxidants are in Europe and
spoilage of contents the United States, where two thirds of global sales
occur.3 Annual growth has been estimated at around
3% annually, for food antioxidants added to protect
product freshness.3 As demand for foods that have WITHOUT DSM
antioxidants
been processed increases, particularly in developing
countries, so will the demand for antioxidants.

Natural and “free from artificial” foods are very Some health and sustainability-based trends have
important to consumers, with strong consumer increased the need for antioxidants. Advice to
interest and sales seen over the past decade.4 consumers about health benefits of unsaturated
Antioxidants can fulfill this consumer demand while fatty acids in foods has increased need to protect
also maintaining product quality. Nature-identical these less stable fats. A concern for protecting the
antioxidants and plant extracts such as vitamin C, environment has prompted manufacturers to
tocopherols and polyphenols are viewed highly by minimize packaging used. The issue is that thinner
consumers concerned about chemical additives.3 barriers increase the rate of movement of oxygen
This has resulted in a faster annual growth of natural into products, leading to further demand for
antioxidant sales of almost 5% for compounds such antioxidants to preserve shelf-life.
as tocopherols, plant extracts and vitamin C, compared
with less than 3% for artificial antioxidants such as Revenue Forecasts of the Food Shelf-life Extension
erythrobates, BHA, TBHQ, BHT, and propyl gallate.3 Antioxidants Market
Source: Frost and Sullivan, 2008

Antioxidants are used to conserve product quality in 500

a considerable range of market segments. Fats and 450
400

Revenue (US$ million)

oils are considered to be the most important
350
application, where antioxidants help prevent 300
rancidity. Foods such as crackers, biscuits, baked 250
goods, nuts, sauces and seasonings and margarines 200
150
are also good applications for antioxidants.
100
Antioxidants can be added to virtually any type of 50
food to prevent spoilage and maintain product quality. 0
2008 2009 2010 2011 2012 2013 2014
EU revenues (US$ million) US revenues (US$ million)

4 Antioxidant solutions Antioxidant solutions 5

 Antioxidants lengthen shelf life
Antioxidants can be used in food products when for example, antioxidants added to animal feed will
components such as fats and oils, flavors, nutrients improve the shelf-life of meat or eggs.8 The
or colors are likely to deteriorate from exposure processing steps are where antioxidants are added
to air. Antioxidants preserve freshness, flavor, most easily, when they can be incorporated into
nutrients and extend overall shelf-life. In many foods via standard processing steps. Herbal extracts
cases, two or more antioxidants are added to foods add flavor at the end of processing, prevent
in synergistic blends. Synergy between antioxidants microbial growth and retard the breakdown of lipids
provides enhanced food quality protection, for in the food to which they are added.3 Antioxidants
example, vitamin C can “recycle” vitamin E.6, 7 added as a spray or wash, such as with cut fruit, may
In addition, many foods have both oil and water make up the final processing step.
Where does the waste come from? phases, and the antioxidant scheme used should
support both. Each application is unique and specialized
• Overproduction
expertise can help match the right antioxidant with
• Product & packaging damage in primary The exact mechanism of action varies according to the final application to provide the best protection
production and food manufacturing the antioxidant used. Ascorbates such as vitamin of food quality.
• Lack of awareness, grocery shopping C remove oxygen via self-oxidation. Antioxidants
planning and label date confusion can delay or inhibit the first steps of the oxidation
process as a primary antioxidant, or slow down
Causes of food losses • Standard portion sizes
There are a number of causes of food losses at • Inadequate storage throughout the food
the rate of oxidation as secondary antioxidants. Oxidation of food:
Others, like tocopherols, interfere with the process
every stage of production. In fact, producers of supply chain of oxidation. • Lipids deteriorate through hydrolysis,
agricultural goods overproduce to compensate polymerization and autoxidation
• Poor control of product quality
for expected food losses. Most agricultural and Antioxidant activity is further supported by • Autoxidation is responsible for the rancid
horticultural production is seasonal, and harvest synergistic effects of “chelating agents”. These are taste of spoiled fats
peaks can overwhelm processing facilities, leading This increases pressure on shelf life because it is substances that inactivate trace metals like copper
• Fruits and vegetables discolor through
to wastage via spoilage. Consumers and producers more complex to maintain inventory.1 In countries and iron that can accelerate oxidation. Citrates and
enzymatic browning reactions involving
have expectations of how foods should appear. with a high food security, food is also discarded lecithin are good examples of chelating agents.
phenolic oxidation 9
Important considerations are whether foods are an by the end-user. In the US, 26% of edible food is The best protective performance is obtained by
appropriate color and meet certain size standards. wasted at the consumer or food service level.5 Food combining primary and secondary antioxidants with • Various food colors are “bleached” by
They must also be free of bruising and blemishes is also discarded just because the expiration date chelating agents. oxygen. Appearance can be maintained by
from pests. Poor storage and transport facilities for has passed even though the quality of the product is use of antioxidants
foods expose foods to temperature extremes, light still acceptable. All stages of food production can potentially be used
and pests, causing food loss. A further consideration to add antioxidants. In general, it is best to add
in developed countries is the large selection of antioxidants as early as possible in the food production
different varieties of a food within one product and manufacturing process. Even before food
category. processing starts, antioxidants can be beneficial,

6 Antioxidant solutions Antioxidant solutions 7

DSM’s antioxidant offerings
Antioxidants in applications
Ascorbates Polyphenols DSM can provide antioxidants and tested
Ascorbates are more widely known as vitamin C, Plant polyphenols are a type of phytonutrient. Often technical support for the following applications:
which occurs naturally in fruits and vegetables. It these compounds have strong antioxidant
acts as a water-soluble antioxidant. In particular, it properties. For example, EGCG is found in many • Antioxidants for animal fats
counteracts the action of polyphenol oxidase, foods particularly green tea and apples. It has been • Antioxidants for bakery products
preventing browning in fruits and vegetables. used as an antioxidant in oil and fat-based • Antioxidants for beer, wine and beverages
Vitamin C can reduce the oxygen pressure in foods applications.10, 11 Resveratrol, commonly found in • Antioxidants for cereals
and beverages, slowing down oxidation. In addition, grapes, red berries and peanut skins, scavenges free • Antioxidants for chocolate-nut spread
vitamin C is capable of working synergistically with radicals and inhibits lipid peroxidation, as well as or • Antioxidants for confectionary products
other antioxidants. An ester formed from ascorbic better than other commonly used food additives.12 • Antioxidants for dairy
acid and palmitic acid, ascorbyl palmitate, is a • Antioxidants for fish oils
fat-soluble form of vitamin C. Citric acid • Antioxidants for fish products
Citric acid is a strong chelating agent. It is used in • Antioxidants for flavors
Tocopherols many food applications because it provides acidity • Antioxidants for fruits and vegetables
Tocopherols are lipid-soluble and protect foods with a clean taste. The enzyme responsible for the • Antioxidants for ham
containing fats and oils. The hydroxyl group browning of fruit and vegetables, polyphenol • Antioxidants for hazelnut paste
quenches free radicals, breaking their catalysis of oxidase, can be controlled with the use of citric acid • Antioxidants for infant nutrition
lipid degradation. Some tocopherols have vitamin E in modified atmosphere packaging.13 • Antioxidants for instant fried noodles
activity, too. DSM provides dl-α-tocopherol and • Antioxidants for mayonnaise and dressings
mixed tocopherols. Glucose oxidase – Catalase • Antioxidants for meat products
The enzymes glucose oxidase and catalase can work • Antioxidants for peanut butter
Rosemary extract together in a tandem system to break down glucose
Active compounds found in the leaves of the herb in the presence of oxygen to gluconic acid. Oxidation
Rosmarinus officinalis such as carnosic acid, is prevented through the removal of reactive
carnosol and rosmarinic acids provide its atmospheric oxygen.14
antioxidant properties. Rosemary compounds
scavenge and neutralize peroxyl radicals. Rosemary Ronoxan® antioxidant blends:
extracts – rich in active compounds and low in With the Ronoxan® range, DSM offers synergistic
flavouring compounds – are suitable to protect fats antioxidant blends that are developed to provide
in general, and are specifically effective in maximum protection and shelf-life for specific food
polyunsaturated lipids such as fish oils. applications. The principle components of Ronoxan®
blends are selected to fulfill the specific
requirements of a given food matrix.

8 Antioxidant solutions Antioxidant solutions 9

Antioxidant solutions
for a longer shelf life
Antioxidant Function and major applications Addition levels How can we Help you?
(mg/kg product)
Catalase Removes hydrogen peroxide, often used in combination with 50 – 200 units/kg Antioxidants help deliver the best quality foods to consumers. The
glucose oxidase for net oxygen removal clever use of antioxidant technologies extend shelf life, improving
product handling and preventing food wastage.
Citric acid Chelates metals, inhibiting pro-oxidative effects. Used in 50 – 400
combination with vitamin C to inhibit enzymatic browning
DSM’s broad portfolio of innovative, high-quality and safe nutrients
reactions in fruits
and food ingredients, combined with our consumer insights, market
Glucose oxidase Removes oxygen in reaction with glucose (prevents Maillard 10 – 500 units/kg knowledge and application expertise, can help your products
reaction). Often used together with catalase to remove oxygen
containing antioxidants attract more consumers.
from headspace

Lecithin Chelates pro-oxidant metals by phosphate groups. 100 – 1000 We are the only integrated premix, vitamin and nutraceutical manufacturer
Forms Maillard-type products between amino phospholipids and capable of creating and delivering tailor-made formulations to you
oxidation products. Acts as an oxygen barrier between oil and anywhere. Blend in our extensive scientific expertise, technical know-
air interfaces how, global presence and quality assurance for your peace-of-mind.
Quali®-C Capture oxygen, regenerate tocopherol, prevent enzymatic 25 – 400
(Ascorbic Acid / browning of fruits, and protect natural colorants in beverages. Via our global network of blend facilities we create value-adding
Ascorbates) Ascorbic acid and water soluble Ascorbates are used in beverages nutrient combinations custom-made for you. Our Quali®-Blends can
or in the water phase of emulsions. Ascorbyl Palmitate is a offer the right balance of ingredients providing antioxidant benefits.
fat-soluble form of vitamin C and decreases oxygen content in
meat products and lipids
DSM can help you get to market faster with appealing
Quali®-E Chain-breaking antioxidant. Fat soluble antioxidant with higher 10 – 200 and practical antioxidant solutions that work.
(dl-α-tocopherol) vitamin E activity compared to mixed tocopherols

Quali®-E Prevent and retard autoxidation, the most important type of 100 – 2000
(Mixed tocopherols) fat deterioration

Rosemary extract Inhibitor of lipid peroxidation. Scavenger of free radicals 20 – 200

Teavigo ®
Polyphenolic antioxidant with excellent antioxdant capacity, 10 – 300
(EGCG from taste and color. For beverage and food applications
green tea)

Ronoxan® The Ronoxan® range offers synergistic antioxidant blends 100 – 2000
developed to provide maximum protection and shelf-life for
specific food applications

10 Antioxidant solutions
DSM Nutritional Products
For more information on this Health Benefit Solution by DSM,
visit www.dsm.com/human-nutrition, www.quali-blends.com
or e-mail [email protected]

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North America
DSM Nutritional Products, LLC South Asia
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Phone: +1 800 526 0189 Santa Cruz (E), Mumbai 400 098 India
Fax: +1 973 257 8675 Phone: + 91 22 4034 9100/101
Email: [email protected] Fax: + 91 22 4034 9199
Email: [email protected]

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