En-Quercetin™
- High UV Absorption
- Effectively suppresses light-induced oxidation through high ultraviolet (UV) absorption capacity, thereby enhancing product stability and maintaining quality.
- Antioxidant
- Effectively scavenges free radicals, thereby interrupting oxidative chain reactions and preventing oxidative degradation of the active ingredients.
- Tasteless & Odorless
- Due to its extremely low intrinsic taste and aroma, the ingredient does not interfere with the native sensory characteristics of the final formulation.
Overview
En-Quercetin R20 is an Enzymatically Modified Isoquercitrin(EMIQ)-based antioxidant designed to prevent oxidation-induced discoloration and precipitation in food formulations.
Properties
Enzymatically Modified Rutin (Classified into two types under the Korean Food Additives Code)
| Category | Enzymatically Modified Isoquercitrin | Enzymatically Modified Rutin |
|---|---|---|
| Starting Material | Isoquercitrin (quercetin-3-glucoside) | Rutin (Quercetin-3-rutinoside) |
| Water Solubility | Isoquercitrin : 5~10g/L | Rutin : 0.1~0.2g/L |
| Stability | Stable · No precipitation | Instability-induced precipitation |
| Composions | IQC, IQC-G1~Gn | Rutin, Rutin-G1~Gn |
Benefits
1Anti-photo-oxidation
Exposure to light (particularly ultraviolet) can generate reactive oxygen species and free radicals, thereby accelerating oxidative reactions and leading to deterioration of food quality. En-Quercetin R20 effectively absorbs ultraviolet light and suppresses light-induced oxidative reactions, contributing to the stabilization of active ingredients and the preservation of overall product quality.
2Inhibition of Light-Induced Pigment Degradation
Ultraviolet and visible light can induce structural changes in pigment molecules, leading to color fading or discoloration. This absorbs and dissipates light energy, thereby suppressing pigment degradation and helping to maintain the product’s original color and appearance with improved stability over an extended period.