Fats and oils – valuable lipids
It is particularly important to protect unsaturated fats which are rich in essential fatty acids from lipid peroxidation as this can destroy this valuable source of energy. Maintaining their nutritional quality is of utmost significance to the fats and oils industry.
Fats and oils – what’s the difference
There are lipids that contain a high proportion of saturated fatty acids, such as palm fat and lard. As a rule, these remain solid at room temperature and are categorized as fats. The melting point lowers with increasing content of unsaturated fatty acids, meaning that these remain liquid at room temperature. These are classed as oils and include the majority of vegetable oils, but also some animal lipids such as poultry fat and fish oil.
The polyunsaturated fatty acids, such as linolenic acid in linseed oil and rapeseed oil, are the main component in many high quality fats and are highly susceptible to lipid peroxidation.
That is where Kaesler’s Loxidan antioxidants come in. With our wide range of liquid antioxidants, we are able to fulfil all your needs with regard to storability and quality.
Did you know?
- One gram of fat whether saturated or unsaturated provides 9 kcal energy compared to 4 kcal for carbohydrate and protein.
Our products for your industry - Antioxidants
Adding antioxidants is one of the most efficient ways of protecting the sensitive nutrients in fats and oils.
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Services
Analytical services to support you in the development of safe, high-quality feed and pet food products.
Services
Analytical services to support you in the development of safe, high-quality feed and pet food products.
Related publications
Loxidan for the stabilisation of linseed oil
The study shows how a natural antioxidant blend successfully stabilises linseed oil.
Efficacy of Loxidan for the stabilisation of poultry fat
The study shows how Loxidan Toco PG 15, an antioxidant blend free of BHT and BHA and with low viscosity, successfully stabilises poultry fat.
