Natural antioxidants vs. oxidation processes of colorants and natural pigments

The use of colors and pigments is a very widespread practice in the food and cosmetic industry.
These substances have been used since ancient times to make products more attractive or to enhance some of their unique characteristics.
When exposed to air, light or high temperatures, colorants and natural pigments are particularly affected by oxidation processes. To stabilize their quality and functionality it is necessary to use antioxidants. Natural origin solutions were originally used, however, over time the development of industrial techniques led producers to use chemical origin products, such as TBHQ (E 319), BHA (E 320) or BHT (E 321).
Nowadays, the toxicity of these chemical substances strongly pushes the tendency to go back to natural solutions, despite the fact that they might have some limits of efficacy.
The R&D Lab of BTSA has been constantly looking for natural antioxidants for different applications, both in the food and in the cosmetic industry. BTSA developed the TOCOBIOL® line, based on tocopherols with the possible addition of other natural antioxidants. These products allow to fight the oxidation processes, as proven by accelerated oxidation tests performed with SCHAAL®, RANCIMAT® and RAPIDOXY® methods.
In the image here below it is possible to show the results of a study run on red paprika, a natural colorant used in many food products.
In the sample on the left side, it is possible to see the efficiency of TOCOBIOL® against the oxidation effect: paprika preserves its brilliant color and its original nutritional properties.

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