Antioxidants are used to prevent fats and oils, especially unsaturated ones, from becoming rancid. This allows an extended shelf life.

Frequently used antioxidants are:

  • Rosemary extract
  • Tocopherol
  • Ascorbyl palmitate

They can be used alone or in combination. In combination they act to some extent synergistically
The use of antioxidants is particularly advantageous with salami and dry-cured ham if they are to be matured or stored for a long time (e.g. pizza salami).

Use in sausages produced without nitrite curing salt is similarly beneficial since the nitrite's antioxidant effect is absent here.

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