DHQ in Food Industry

21 Feb, 2018

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.

Proposed uses and use levels for taxifolin

(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
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

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DHQ in Food Industry

Proposed uses and use levels for taxifolin

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