Loxidan for the stabilisation of linseed oil
Vegetable oils rich in omega-3 fatty acids, such as linseed oil, are valuable ingredients in feed and pet food. However, they can be easily oxidised and impair the quality of final products. For long-term quality, the stabilisation of vegetable oils by the use of antioxidants is recommended.
Linseed oil is an unstable vegetable oil that is in demand as a nutritional supplement because it is an important source of α-linolenic acid (an omega-3 fatty acid). Due to its overall high content of polyunsaturated fatty acids, linseed oil can easily oxidise during storage and/or because of thermal treatment during processing. The rapid formation of oxidation products noticeably limits the quality and shelf life of valuable final products.
One effective way to ensure a high quality of lipids and lipid‐containing products and to extend their storage time is to stabilise them by adding suitable antioxidants. Such protection of linseed oil helps to enable its use in various applications. The study shows how a natural antioxidant blend successfully stabilises linseed oil.
