25013-16-5
Protects fats, oils and flavor systems against oxidation and is often blended with other antioxidants. Typical uses: Fats and oils stabilization, Dry food and flavor systems, Animal-feed antioxidant systems.
Application collection
Protect Against Oxidation
Slows oxidative deterioration, protects fats, oils and sensitive ingredients, and supports product shelf life.
Protect Against Oxidation
5
Name
CAS No.
Function & Usage
RFQ
128-37-0
Slows oxidative deterioration in fats, oils and compatible dry systems and supports shelf-life stability. Typical uses: Fats and oils stabilization, Feed antioxidant systems, Polymer and rubber stabilization.
121-79-9
Protects fats and oils against oxidation and can provide synergistic performance in antioxidant combinations. Typical uses: Fats and oils stabilization, Food and flavor systems, Personal-care formulations.
1948-33-0
Provides strong antioxidant protection in edible oils, frying fats and suitable high-fat food systems. Typical uses: Edible oils and fats stabilization, Snack and dry food systems, Feed antioxidant systems.
4670-05-7 (theaflavin marker; extract composition varies)
Provide tea-derived polyphenol antioxidant activity for functional beverage and nutraceutical development. Typical uses: Tea-polyphenol formulations, Nutraceutical products, Functional beverage development.
Safety note
Confirm technical and safety data before ordering
Website information supports initial product discovery. Final specifications, hazard classification, transport conditions and storage requirements must be confirmed by the latest grade-specific SDS, COA and destination-market regulations.