POWDER FOODGUARD - FO, For 2gm In 10 Litter Oil

When applying antioxidants to food products, it is essential that the antioxidants are thoroughly dissolved and dispersed in the fat or oil portions. Since only small amounts of is required for protection Food Guard FO of foods, the method of incorporating the antioxidants may determine the success of stabilization. Choice of method depends on the product, the process, and available equipment. Can be applied by one or Food Guard FO.

More of the following techniques.

• Direct Method : This method involves heating the fat, oil or wax up to 60° c minimum and non-aerated agitation to dissolve the efficiently. The agitation Food Guard FO must be executed for further 20 minutes to make certain that it is homogeneously distributed.
• Concentrate Method : A concentrated solution of this antioxidant can be made by dissolving the Food Guard FO in a tiny quantity of fat at 90°c - 120°c.This prepared mixture can be added in the oils and fat products along with agitation.