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Almost all fats and fatty oils, whatever their nature and origin, have a limited shelf life. Apart from biological processes caused by enzymes and microorganisms, the chemical action of oxygen, promoted by light, heat or traces of heavy metals, causes rancidity.
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Synergistic compounds increase the efficacy of phenolic antioxidants. Synergists such as ascorbyl palmitate regenerate exhausted antioxidants. The regenerated inhibitor can then intervene again in the reaction process and the action is not reduced until the synergist is completely decomposed. Other synergists, such as citric acid, form complexes with pro-oxidative metal traces which may be present in fats, thereby inactivating these undesirable auto-oxidation catalysts.
For such purposes we offer the
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