The DHQ application in the food industry does not modify organoleptic properties of the food products.
Adding to pre-packed foods to cause a health benefit as antioxidant and anti-inflammatory agent, accelerates stability over 30 weeks, corresponding to 5 years of normal shelf life.
DHQ can reduce 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.
(source: Journal of European Food Safety Authority )
|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|
|Dried milk||26||0.02||0.052 g/kg|
|Sour cream||20||0.025||0.050 g/kg|
|Chocolate confectionery||35||0.02||0.070 g/kg|
|Non-alcoholic beverages||–||–||0.020 g/L|