For meat and meat products we recommend using our products from VivOX®, SyneROX®, product lines. Standardized to various active ingredients VivOX®, 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 your application and various processing and technological needs. Vitiva supplies application specific portfolio for oxidative protection of meat and meat products in order to guarantee and naturally prolong their freshness, taste, shelf life and overall quality.

To reduce formation of polar compounds, secondary oxidation products and/or acrylamides in frying oils or to protect highly susceptible polyunsaturated fatty acids in various vegetable oils and animal fats, Vitiva is offering unique solutions from INOLENS® and SyneROX® product lines. Highly deodorized, very light in color and greatly reduced bitterness, these natural solutions provide significant shelf life extension and bring  frying operation considerable economical savings 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 using specially created formulation from INOLENS® family as well as 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, the products offer repeatable and reliable protection. VivOX® products are oil soluble and/or water dispersible, in powder and liquid form, heat stable, and are customized to meet not only your application but also various processing and technological needs.

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

No matter if whole or sliced, slivered or chopped, nut and seeds are prone to oxidative changes and become rancid especially when used in snacks, bakery products, confectionary, ice cream coatings and more. To protect them Vitiva offers products 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 most appropriate are products from INOLENS® product line. Highly deodorized, greatly reduced bitterness and low color INOLENS® products, offer full antioxidative protection without interfering with organoleptic feature of sensitive applications like fine bakery ware.

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

INOLENS® products offer full antioxidative protection without interfering with organoleptic feature 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® product lines.Products applicable to beverage applications are highly deodorized, greatly reduced bitterness, low in color and taste, standardized to active ingredient and heat stable. These features enable successful use of Vitiva beverage ingredient portfolio and full product protection.

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 products from SyneROX® and AquaROX® product line.

Due to its high content of polyunsaturated fatty acids, fish oils are highly susceptible to oxidative spoilage and the rate of fish oil oxidation is significantly different from that of other oils.

Various factors govern the oxidative reactions that occur at centres 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 prevent or slowdown oxidation problems of fish oil used as such or incorporated in other applications or as a food supplement, Vitiva is offering specialty oxidation management solutions from SyneROX® family.