Prasan Solutions introduces plant-based antioxidant tailored for snack production
Research shows that plant-based antioxidants can extend the shelf life of snacks and oils just as effectively as synthetic options, while also enhancing the nutritional value of the final product.
INDIA – Prasan Solutions, a global leader in food biotechnology, has developed AO17, a next-generation, plant-based antioxidant specifically designed to meet the demands of modern snack production.
Its formulation, based on tocopherol and ascorbic acid, is 100% natural and approved by food safety authorities, making it a safe and sustainable alternative to synthetic antioxidants such as TBHQ, BHA, and BHT.
For manufacturers, AO17 provides a straightforward solution: it is easy to use, requires no special handling, and offers reliable protection against oil oxidation during high-temperature frying.
This results in longer-lasting, fresher-tasting snacks, reduced oil waste, and lower operational costs.
For consumers, AO17 ensures that the snacks they enjoy are free from controversial synthetic additives, aligning perfectly with the clean-label movement.
Today’s consumers are more informed than ever about the contents of their food. Ingredient lists are scrutinized, rather than simply glanced over.
The presence of synthetic antioxidants such as TBHQ, BHA, or BHT on a snack label can lead consumers to choose alternatives that feature natural ingredients.
This trend is supported by increasing scientific evidence and regulatory actions. Studies have linked these synthetic additives to potential toxicity and possible carcinogenic effects, particularly with long-term or excessive consumption.
Consequently, many countries, including those in Europe and Japan, have banned or severely restricted their use in food products, especially in frying oils for snacks.
In response, multinational food companies are reformulating products for these markets, often opting for plant-based antioxidants instead.
Natural antioxidants like tocopherols (vitamin E) and ascorbic acid (vitamin C) are increasingly preferred not only for their safety but also for their effectiveness.
These compounds, found abundantly in fruits, vegetables, grains, and seeds, act as free-radical scavengers, protecting oils and foods from oxidative damage, even at high frying temperatures.
Unlike their synthetic counterparts, natural antioxidants do not degrade into potentially harmful by-products during cooking and are widely accepted by both regulators and consumers.
Additionally, they are associated with health benefits, including a reduced risk of chronic diseases, due to their presence in whole foods and their role in combating oxidative stress in the body.
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