26 May 2017 --- Kemin Industries recently released the results of a study that underscores the effectiveness of antioxidants and plant extracts that provide shelf stability solutions for fats and oils. Within this study, an oil-soluble green tea extract demonstrated that it could replace Tertiary-Butylhydroquinone (TBHQ) at 2000ppm inclusion rate. As manufacturers look to reformulate their snack foods to meet the demand for consumer-friendly products, replacing synthetic antioxidants such as TBHQ becomes imperative.
