Preservatives and antioxidants » Antioxidants


Designed to avoid the oxidation of fats, proteins and enzymatic oxidation

Fruit and Vegetables Antioxidant

Avoid browning of fruits and vegetables. Does not contain metabisulfite. Helps preserve color in raw, precooked or little processed foods

Oxyless SP and Oxyless Color

Avoid browning of different systems. Ideal for products such as guacamole, root vegetables, vegetables, fish and others

Sodium erythorbate and Ascorbic acid

It is added in meat pastes in order to reduce the curing time by accelerating the development of color, in addition to keeping it stable for a longer time during storage