Foodstuffs, nutraceutical and cosmetic preparations are composed of a wide variety of ingredients, many of which contain lipid substances, such as processed fats and oils from vegetable or animal origin. These components are quite sensible to oxidation processes and they get rancid easily, thereby affecting not only the organoleptic properties (colour, odour, and flavour), but also nutritive values or even safety of finished product.

For this reason we have developed Vitapherole AOX: a range of antioxidant blends of tocopherols and other natural synergists to avoid the most recurrent oxidation problems of the food industry: vegetable oils, fish oils, animal fats, frying oils, etc.