White Paper
Shelf-life enhancement of oils in deep frying conditions
The current food industry crisis is multi-fold in nature that has impacted the edible oil markets globally. The situation has forced manufacturers to settle for the available quality of cooking oil and to extend its shelf-life. The oils used in frying snacks are especially susceptible to oxidation and can cause rancidity.
Mane Kancor’s technical team has worked closely with the oils & fat industry to understand the prevalent challenges in shelf-life. It led to the development of a range of application-specific natural and sustainable antioxidant solutions under the Trademark – OxiKan.
Download the technical paper on shelf-life enhancement of edible oils in deep frying conditions.
