For meat and meat products we recommend using the products from our VivOX and SyneROX product lines. Standardized to various active ingredients VivOX and SyneROX products offer standardized, repeatable and reliable protection. Our solutions are oil soluble and/or water dispersible, in powder and liquid form, heat stable and customized to meet both requirements of your application and various processing and technological conditions. Vitiva's application specific portfolio for oxidative protection of meat and meat products guarantees and naturally prolongs their freshness, taste, shelf life and overall quality.

To reduce formation of polar compounds, secondary oxidation products and/or acrylamide in frying oils, or to protect highly susceptible polyunsaturated fatty acids in various vegetable oils and animal fats, Vitiva offers unique solutions under INOLENS and SyneROX product lines. Highly deodorized, very light in color and with greatly reduced bitterness, these natural solutions provide significant shelf life extension and bring considerable economical savings to frying operations throughout the year.

For protection of fish lipids which contain high levels of polyunsaturated fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), we recommend specially created formulations from INOLENS family, as well as specific variations from SyneROX product line.

For use as a stand-alone solutions or incorporated further into seasoning blends, the most suitable are products from VivOX portfolio. Standardized to carnosic acid and carnosol, these formulations offer repeatable and reliable protection. VivOX products are oil soluble and/or water dispersible, in powder and liquid form, heat stable and customized to meet not only requirements of your application, but also various processing and technological conditions.

For mayonnaise, salad dressings, ketchup, pesto, curry or any other sauce creation, we recommend using formulations from INOLENS and SyneROX product portfolio. These carnosic acid and carnosol standardized products are highly deodorised, light in colour, with reduced bitterness, in liquid and powder form and heat stable, while offering unique and reliable performance.

No matter if whole or sliced, slivered or chopped, nut and seeds are prone to oxidative changes and becoming rancid, especially when used in snacks, bakery products, confectionary, ice cream coatings and more. In order to protect them, Vitiva offers formulations from highly deodorized INOLENS product line. In powder or liquid form, for dry mix or spraying application, INOLENS products will meet all your application and processing needs.

For protection of fine bakery wares against oxidative changes, as the most appropriate ones Vitiva offers the formulations from INOLENS product line. Highly deodorized, with greatly reduced bitterness and low in color, INOLENS products provide full antioxidative protection without interfering with organoleptic features of such sensitive applications.

No matter the type of decorations, coatings and fillings, rancidity and oxidation represent common problem due to the high fat content originating from cocoa, milk, butter and vegetable fats. To keep undeniable consumer appeal for a premium and flavorful product experience, Vitiva recommends using formulations from INOLENS product line.

INOLENS products offer full antioxidative protection, without interfering with organoleptic features of sensitive applications like confectionary products.

Beverages containing citrus flavours, essential oils and other aromatic or color components are prone to oxidation that results in organoleptic changes and an unacceptable quality. To protect them against rapid decomposition through a series of oxidation reactions, Vitiva suggests using unique solutions from INOLENS, SyneROX and AquaROX^TM product lines.Products applicable to beverage applications are highly deodorized, with greatly reduced bitterness, low in color and taste, standardized to active ingredient and heat stable. These features enable successful application of Vitiva's beverage ingredient portfolio and full protection of your products.

Lipid oxidation of milk products involves oxidation of unsaturated fatty acids in phospholipids and triglycerides. To delay the onset of off-flavour, Vitiva recommends addition of formulations from SyneROX and AquaROX product line.

Due to high content of polyunsaturated fatty acids, fish oils are especially susceptible to oxidative spoilage, making their oxidation rate significantly different from that of the other oils.

Various factors govern oxidative reactions that occur at the centers of unsaturation. In addition to being affected by temperature and the degree of unsaturation, oxidation may be accelerated or retarded by various catalytic agents.

To help the prevention or slowing down oxidation problems of fish oils, used as such or incorporated in other applications, including food supplements, Vitiva offers specialty oxidation management solutions under SyneROX family of products.