Unilever wants to prevent oil oxidation in spreads and dressings emulsions, where the solution needs to be label-friendly.
Oil oxidation is a well-known problem in food emulsions. It has an adverse effect on the sensory perception of the product. The current challenge is to prevent oil oxidation through a label-friendly solution, i.e., the proposed ingredient/technology should meet the naturalness criteria without negatively impacting the flavour, appearance and overall quality of the product.
Various commercially available anti-oxidants have been tested, but so far with either limited anti-oxidant potency, or with taste problems.
At the least, the proposed solution must meet the following criteria:
Ideally, the solution will also meet these criteria:
Prevention or delay of oil oxidation through (combinations of):
For all responses please indicate your preferred collaboration approach (eg joint development, research) and capabilities (eg research, concepts, prototype, small scale manufacture, large scale manufacture).