Products

IONOL® CP is a white, crystalline antioxidant and belongs to the group of non-staining, sterically hindered phenols. IONOL® CP is a food-grade antioxidant, which meets most health and safety regulations, including those of the FDA, and it is manufactured according HACCP principles for Food Safety. Furthermore, IONOL® CP conforms to the analytical requirements of the FCC (Food Chemical Codex). It is also known as Butylated Hydroxy Toluene (BHT). It is a high quality antioxidant, with a typical purity 99.8 %.

IONOL® 200N inhibits the oxidative breakdown in fats and oils from feed products, working on the prevention of radical chain oxidation reactions. The IONOL® 200N not only prevents the fat-containing raw materials from becoming rancid, it also protects the vitamins and polyunsaturated fatty acids, and therefore, protecting the quality and value of the final feed compound.

IONOL® CPF is a flaked, low dusting antioxidant and belongs to the group of non-staining, sterically hindered phenols. It is also known as Butylated Hydroxy Toluene (BHT). It is a high quality antioxidant, low dusting and easy handling.

IONOL® CP Molten is a white to yellowish antioxidant solid at room temperature and belongs the group of non-staining hindered phenols.

IONOL® Aqua 50 is a 50 % dispersion of BHT in water. The product is feed and food approved.

Oxiris Chemicals Tailored Blends solutions based in solid and powder blends with high fluency with tailored formula and particle size distribution.

IONOL® FEED 502 is a solid mixture with an elevated load of active ingredients including BHT and propyl gallate as antioxidant agents and citric acid as a chelator agent. The elevated content of active ingredients is translated in a low dosage to protect fat-containing raw materials, vitamins and polyunsaturated fatty acids.

IONOL® FEED 501 is a solid mixture of antioxidants and a chelating agent. This product is formulated with all the active components with a particle size bellow 200 microns to increase the antioxidant activity and yield a better protection against oxidation and rancidity of fats.