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 |
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 |