Adding Antioxidants to Edible Cold-Pressed Vegetable Oils to Prevent Rancidity

Adding antioxidants like Rosemary Oleoresin Extract (ROE) and Vitamin E to cold-pressed vegetable oils can help prevent them from going rancid due to oxidation.

• Rosemary Oleoresin Extract (ROE): This substance is described as a highly effective antioxidant for natural extracted oils, specifically used to slow down the generation of free radicals that cause rancidity. Its effectiveness is noted to be enhanced when used together with Vitamin E. ROE is a thick, dark brown liquid with a strong rosemary scent. The recommended usage rate is 0.02% - 0.1%. It should be mixed thoroughly into the oil.
• Vitamin E (Tocopheryl Acetate): This also functions as an antioxidant, helping to protect ingredients in formulas from deterioration due to oxidation. While described as having lower efficiency compared to other types of antioxidants like ROE or dl-alpha Tocopherol, it still contributes to preventing oxidation. It is an oil-soluble, very light yellow to pale yellow oil. The recommended usage rate as an antioxidant for other oils is 0.01%.

Using these substances can technically help extend the shelf life of oils by reducing oxidation. However, please note the characteristics like the dark color and strong smell of ROE, which might affect the oil. Always ensure thorough mixing.