Equipment/Technology, Processing, fries, chips

Natural antioxidant made from rosemary extract to extend potato chips shelf life

Potato chips’ shelf life can be doubled with a new 100% natural antioxidant made from rosemary extract produced by ingredient specialist Kancor. Rosemary extracts are used to naturally extend the shelf life of food products. However, its flavor, aroma and color pose a challenge in application. OxiKan CL, which is the fully decolorized and deodorized extract of rosemary, has been specially developed to solve this problem. OxiKan CL is a major breakthrough in the field of natural extracts that help prolong shelf life without imparting any color or aroma to the end product. Kancor’s OxiKan CL is a completely refined extract, consisting of selective non-polar anti-oxidant molecules from rosemary, uniquely formulated at Kancor. 

The absence of unwanted molecules such as chlorophyll, carotenoids, xanthophylls and other less oil soluble non-anti-oxidant molecules makes OxiKan CL stand out. As a specification for using the antioxidant in potato chip production, the OxiKan needs to be blended with the oil used for frying. The product contains no allergen, but at the moment it is not allowed for use in infant food.

OxiKan CLS won the World Beverage Innovation Awards 2016 at Brau Beviale in the Best Beverage Ingredient category.

For more information, visit the Kancor website

Editor & Publisher: Lukie Pieterse

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