Tocopherol vs. Rosamox™ for Stabilizing Unsaturated Oils?
How would you compare Tocopherol (Mixed Tocopherols 95™) by DSM Nutritional Products to Rosamox™ by Kemin Food Technologies (INCI: Helianthus Annuus [Sunflower] Seed Oil and Rosmarinus Officinalis [Rosemary] Leaf Extract) for stabilizing an O/W emulsion (cream or lotion) with a target shelf life of 18 months that contains natural oils with a high degree of unsaturation (Grapeseed Oil and Canola Oil)?
Would it be a good idea to combine these two powerful antioxidants in order to maximize the antioxidant power and thereby confidently protect the unsaturated oils from going rancid before the 18 month shelf life date expires?
I am concerned that the Grapeseed and Canola Oil components of a potential O/W cream product would probably go rancid before reaching the product’s target shelf life of 18 months without using a very robust antioxidant system in the formulation.
Any suggestions, comments or discussion about using Vitamin E and/or Rosemary Extract and/or another ingredient to protect unsaturated oils in products from rancidity are welcomed and greatly appreciated. Thanks!
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