In recent years, there has been a significant raising demand in natural preservatives for food, feed and personal care products. A mixture of polyphenols extracted from the flesh of the olive fruit is an exceptional source of natural antioxidants, antifungals and antimicrobials. The material has its own patent number and can be applied – providing immense benefits – in the food and feed industry.
According to clinical studies in the chocolate industry, the olive antioxidants have proved to be a great natural substitute of other chemical preservatives. Additionally, in the oenological field, studies showed that olive antioxidants are great natural preservatives that successfully replace products such as Potassium Metabisulfite, Potassium Sorbate or even Vitamin C !
Interested in learning more about olive antioxidants? Contact us now. Our team will be happy to assist you.
Latochema is proudly distributing a Greek olive oil of unparalleled taste and quality, which accredits an exclusive certification and pattern number. In fact, this olive oil is a luxury product that can be used for its antioxidants benefits from the food, feed, oenological, pharmaceutical to the personal care industry.
The extra virgin olive oil comes from Greek ‘Koroneiki’ variety, which is considered to be the queen of Greek varieties. This extra virgin olive oil, has a rich aroma, spicy and fruity flavour, which has exceptional low acidity rate at 0.2%. One of the highest value of antioxidants, more than 300ppm.
According to regulations, the richness of antioxidants in olive oil can be used as an additive for medical purposes particularly in the pharmaceutical industry. Pharmaceutical researches have suggested that using 20g of olive oil per day can overcome oxidative stress. This is a product of the highest quality and standards that can be used as a edible olive oil as well as an one-of-a-kind additive for personal care products, such as face and body creams or hair products. Contact us for more information, our team will be happy to help you.
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