Processed Foods and Cooking Oil

Polnox is developing cost effective antioxidants to protect processed foods and cooking oils. Oxidation doubles when the temperature is increased by 10 C , directly impacting the shelf life by half. Improved shelf life using Polnox antioxidants provides for better freshness, odor and flavor by minimizing rancidity. Preliminary toxicity study indicates that the Company's LD50 range is the same as FDA approved antioxidants.

Improved Antioxidant Performance

Accelerated test methods such as oxidative stability index (OSI) (AOCS Cd 12b-92) allow testing the performance of antioxidants. Polnox antioxidants show 1.5 to 2.0 times better performance depending on the constituents of oil when compared with currently FDA approved antioxidants.

Thermal Stability of Antioxidants Used in Processed Foods and Cooking Oils

The cooking temperature for most foods (including French fries) is 190 ºC (375 ºF). At this temperature, most currently commercial antioxidants used in foods do not protect foods adequately, due to their higher instability and volatization. Alternatively, Polnox's PNX antioxidants are fully thermally stable far beyond these cooking temperatures. The comparison is made with FDA approved antioxidant, TBHQ with PNX antioxidant. By the time the temperature is close to 200 °C, there are no TBHQ antioxidants remaining to protect material. By comparison, there are at least 50% of Polnox PNX antioxidants present in the system at 450 °C.

Polnox is currently working on the FDA requirements for achieving FCN approval use of its antioxidants in cooking oils, foods and food packaging.