Lipid peroxidation significantly contributes to the shelf-life of dairy products. Imagine if you could extend the shelf-life of your dairy products naturally and at the same time have a healthier end product. You do not have to imagine any more.
Lipid peroxidation significantly contributes to the shelf-life of dairy products.
As dihydroquercetin is the most potent natural inhibitor of lipid peroxidation, its application in dairy products improves their shelf-life as well as their nutritive value and helps to retain their original organoleptic properties.
LARCH ARABINOGALACTAN + 20% DIHYDROQUERCETIN
As a fermentable prebiotic fiber with the antioxidant effect of dihydroquercetin, our larch arabinogalactan plus 20% dihydroquercetin is the ideal addition to yoghurts and dairy bases beverages. It functions as a prebiotic and has the potential to extend product shelf-life.