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- Manufacturer: Camlin Fine Sciences
- Product Line: NaSure® Natural Antioxidants
- Product: NaSure® Liquid Antioxidants
- Industries: Food & Beverage
- Authorized Countries: United States
NaSure® 50
NaSure® 50 from Camlin Fine Sciences is a high-quality, halal-certified, food-grade antioxidant solution containing a blend of mixed tocopherols and soybean oil (CAS No. 8001-22-7). It is available as a brownish-red to pale-yellow liquid with a viscosity of 250 to 750 cP and a specific gravity of 0.92 to 0.96.
Quantity
Documents
Specifications
Description: Brownish red to pale yellow liquid
Specific gravity: 0.92 to 0.96
Viscosity (cP): 250 to 750
Total tocopherols (%): ≥50
CAS No. 8001-22-7
Primary Chemistry:
Mixed tocopherols
- Manufacturer: Camlin Fine Sciences
- Product Line: NaSure® Natural Antioxidants
- Product: NaSure® Liquid Antioxidants
- Industries: Food & Beverage
- Authorized Countries: United States
Manufacturer
Product Line
Product
Industries
Authorized Countries
United States
Overview
NaSure® 50 is a liquid antioxidant system designed to provide natural oxidation protection to food manufacturing for more sustainable, cleaner-label products. It successfully delivers enhanced oxidative stability to a wide range of products, including pet foods, vitamins, premixes, processed foods, snacks, cereals, seasonings, and more. It is derived from plant-based mixed tocopherols (CAS No. 8001-22-7) and helps to prevent reactions like auto-oxidation and photo-oxidation from causing rancidity, flavor degradation, and nutrient loss in products while extending shelf life stability.
Specifications
Description: Brownish red to pale yellow liquid
Specific gravity: 0.92 to 0.96
Viscosity (cP): 250 to 750
Total tocopherols (%): ≥50
CAS No. 8001-22-7
Primary Chemistry:
Mixed tocopherols
Features & Benefits
- Food-grade antioxidant
- Liquid form
- Miscible in oils and fats
- Contains mixed tocopherols and soybean oil
- Extends shelf life
- Halal
Problems Solved
Food products containing sensitive ingredients are often vulnerable to unwanted oxidative reactions, such as photo-oxidation, auto-oxidation, enzymatic oxidation, and ketonic oxidation, causing changes in the odor, flavor, texture, and nutritional quality of finished products. These reactions can affect the quality of nutrients in formulations, leading to poorer nutritional value in food items.
Applications
Fats and oils
Vitamins
Processed foods
Pet food
Snacks
Nuts
Cereals
Spices and seasonings
Related Brands
Food & Beverage
Related Categories
Related Characteristics
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Related Functions
Food & Beverage
Related Ingredients
Food & Beverage
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