Application of Flavomix Taxifolin Premixes in Food

  1. Antioxidant for various fat-containing food products (dairy, fish, meat, confectionary, etc.)
  2. Therapeutic dietary supplements

Application of Flavomix Taxifolin Premixes in Dairy Products

Taxifolin (dihydroquercetin), registered in the RF National Standard — GOST R 52791-2007, has been approved for application in dairy products.

Taxifolin (dihydroquercetin), when used as an antioxidant in dairy products, performs two functions simultaneously:

ü Consumed with food, Taxifolin slows the body’s oxidation processes
ü Taxifolin also slows the oxidation process in foods, doubling or tripling normal shelf life.

Studies, conducted in the RF Dairy Research Institute, show that taxifolin, added to dairy products in amounts of 0.08% to 0.2% of the product’s fat mass, slows the oxidation process thus, reducing the accumulation of toxic substances resulting from oxidation. As a result, dairy products acquire more stability and a more than twofold increase of shelf life without alteration in their organoleptic properties. Only highly-purified taxifolin (≥98%), free from foreign substances, may be utilized in the dairy industry.

Dissolved taxifolin (premix) is convenient for integration in products at any stage of production.

A dairy product combined with 40 — 100 mg of dihydroquercetin acquires medicinal properties


Application of Flavomix Taxifolin Premixes in Confectionary

Studies, conducted jointly by the Red October Moscow Confectionary Factory and the Sechenov Moscow Medical Academy, demonstrated that:
The inhibitory effect on lipid peroxidation, produced by a taxifolin dosage of 0.05% to 0.2% of the fat mass of the confection, will extend product shelf life by 250%.

    The studies included the following products:
  1. Primary components of sugar-based fat-containing confections (confectionary fat, cocoa butter, lipids of grated cocoa, lipids of cocoa powder, lipids of grated nut kernels, lipid fraction of powdered milk)
  2. Finished confectionary products: chocolate (Pushkin’s Fairy Tales, Alenka, Jubilee Chocolate, Red October) and candies. The components listed under item a) constitute a part of these products in various proportions depending upon the recipe, i.e. the composition and quantities of lipid mass in the products varied.

The studies also showed that the confections containing taxifolin in amounts up to 1% of their fat mass, acquire distinctive medicinal effects, thus, chocolate becomes a parapharmaceutical product (e.g., Sibirsky chocolate with a taxifolin content of 0.75%).

— Taxifolin antioxidative activity is manifested regardless of the nature or composition of lipid fractions in the confectionary components.
— Taxifolin antioxidative activity is not affected by confectionary components of a non-lipid nature.
— Taxifolin content in confections does not diminish over time with storage (Taxifolin catalytic effect).
— The presence of Taxifolin in confections in the amount up to 1% of the product’s fat mass does not affect organoleptic properties of the product.
— Only highly-purified taxifolin (≥96%) free from foreign substances (resins) may be utilized in confectionary.