Sauces & Spreads

Quality deterioration in sauces and spreads, affecting shelf-life and brand value, is often due to lipid oxidation.

Many sauces and spreads (including dressings, marinades, mayonnaise, creams, margarines, liquid soups etc.) are emulsions of oil and water. Emulsions are highly susceptible to oxidation because of the high content of both unsaturated fats (from oil) and oxygen (from water) and their easy interaction in the water/oil interface.  Other oxidation inducing factors specific to these products are:

  • Salt/ Mineral/ Metal Content
  • UV light (transparent containers)
  • Storage at ambient temperatures.
  • The need for long shelf-life despite repeatedly being opened.

Unsaturation levels of oils determine their stability towards oxidation. Oils with high concentrations of unsaturated fats like peanut oil, sunflower oil or canola oil are more sensitive to oxidation than oils rich in saturated fats like coconut or palm oil. Unfortunately the more stable saturated fats also cause cardio-vascular diseases and are not favored because of health considerations.

Many sauces and spreads contain Carotenoids compounds like β-carotene, annatto, curcumin, lycopene etc. These oil soluble compounds are yellow to red pigments and give many foods their special color, for example tomatoes, oranges, paprika and saffron. They have also important health and physiological functions.  Carotenoids are highly unstable and oxidize quickly. This leads to undesirable color fading of the food.

OriganoxTM natural extract provides a perfect solution to protect foods against rancidity, color fading and nutritional deterioration. OriganoxTM has outstanding antioxidant performance in emulsions and it outperforms all other antioxidant on the market both natural or synthetic. Due to its neutral taste, high efficiency and easy handling, OriganoxTM is applicable in all emulsion type foods..  


  • Mayonnaise
  • Tomato sauce
  • Dressings
  • Emulsion system