Xtendra BHA Antioxidant

Product Overview

Lipid oxidation poses a significant challenge in maintaining product shelf life, as factors like light, oxygen, temperature, and trace metals can trigger off-flavors, off-odors, rancidity, and premature spoilage. Inadequate processing, packaging, transportation, and storage conditions can further accelerate oxidation. However, incorporating antioxidants like butylated hydroxyanisole (BHA) from Camlin can effectively mitigate this issue. By scavenging free radicals and sequestering oxygen molecules, antioxidants inhibit the lipid oxidation chain reaction, thereby extending product freshness and shelf life

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