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Food undergoes oxidation processes which concern their organoleptic qualities 
Antioxidants are substances which are capable of preventing or delaying the oxidative degradation which occurs naturally in foods. This process is a complex chemical phenomenon which leads to a reduction in their working life and affects product quality. The use of antioxidants in food is widespread as it allows the specific organoleptic characteristics of the food to be maintained which it would be hard to preserve without the use of antioxidants.
coralFruit® - antioxidant mixes specifically for 4th range foods