Unilever

Last updated January 31, 2026

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Organic acid phenolic antioxidant matrix: UnileverRecent Research Landscape

Lipid oxidation in vegetable oils leads to rancidity and reduced shelf life, which is mitigated by engineering a precise ratio of organic acids and phenolic compounds. This stabilization prevents batch rejection and maintains nutritional integrity during storage.

What technical problems is Unilever addressing in Organic acid phenolic antioxidant matrix?

Emulsion instability in plant-based foods

(22)evidences

Vegetable oils and lipid-based food matrices are prone to chemical instability and rancidity. Preventing this degradation preserves nutritional quality and extends shelf life.

Inconsistent particulate distribution

(3)evidences

Inconsistent binding between edible particulates leads to poor texture and structural failure in food bases. Improving structural integrity prevents ingredient separation and ensures uniform distribution during cooking.