biogrape™’s antioxidant properties contribute to enhancing the heat stability of food products. During processing, many food products are exposed to high temperatures, leading to the degradation of sensitive nutrients and the development of undesirable flavors and colors. The antioxidants in biogrape™ help protect against these adverse effects. By stabilizing products during thermal processing, biogrape™ enhances their quality and shelf life. This protection is particularly valuable in products that undergo canning, baking, or other forms of cooking. Additionally, total fatty acids, including Omega-3, Omega-6, and Omega-9, in biogrape™ aid in maintaining the integrity of fats and oils under heat, preventing oxidation and rancidity. Total proteins, such as globulins and prolamins, contribute to heat stability by forming protective barriers around sensitive nutrients and flavor compounds, reducing the impact of high temperatures. The fine particle size (~P90 = 20 µm) ensures even dispersion throughout the food matrix, optimizing the protective effects of its components during thermal processing. The thermal stability provided by biogrape™ ensures that the nutritional and sensory qualities of the food product are retained even after processing, which is critical for maintaining consumer appeal and meeting regulatory standards.
