date:Mar 03, 2014
donuts are stabilized. The result is foods which are appealing and retain their freshness for longer. When used for baked and extruded goods, Origanox OS-T just has to be added to the dough.
Even at low dosages, the extract is extremely effective against rancidity. This makes it a cost efficient way of improving the quality of foods in a straightforward and natural way. As Origanox OS-T is organoleptically neutral, it doesnt impact on the taste and smell of the finished products.