food industry
DHQ in Food Industry
The DHQ (Taxifolin) application in the food industry does not modify organoleptic properties of the food products. Adding to prepacked foods to cause a health benefit as antioxidant and anti-inflammatory agent, works as a natural preservative to improve normal shelf life of food products.
DHQ reduces the lipid peroxidation, with the prolongation of food products shelf life in 1.5 – 4.0 times. The presence of even small amounts of DHQ prevents an “oxidative stress” and also helps to protect the body against free radicals.
Here are a general guidelines for dairy industry, but DHQ can be effectively used for meat industry, confectionery products and many other areas. We have plenty of documents in our library, many of those studies are in russian. Here you see only 5% of what we have. You can also request an information from us and we will try to assist.
| Food products | Applicant’s assumptions of the fat content in the products (%) | Use of taxifolin in % by fat mass | Maximum use levels proposed by the applicant |
|---|---|---|---|
| Cowmilk yogurt, plain | 10 | 0.02 | 0.020 g/kg |
| Cowmilk yogurt with fruits | 10 | 0.02 | 0.020 g/kg |
| Kefir | 3.2 | 0.025 | 0.008 g/kg |
| Buttermilk | 2 | 0.025 | 0.005 g/kg |
| Dried milk | 26 | 0.02 | 0.052 g/kg |
| Cream | 30 | 0.025 | 0.070 g/kg |
| Sour cream | 20 | 0.025 | 0.050 g/kg |
| Cheese | 45 | 0.02 | 0.090 g/kg |
| Butter | 82 | 0.02 | 0.164 g/kg |
| Chocolate confectionery | 35 | 0.02 | 0.070 g/kg |
| Non-alcoholic beverages | – | – | 0.020 g/L |