Antioxidants for fish meal

Fishmeal contains a significant amount of unsaturated oils. Also, due to the different manufacturing processes, it also has oxidation-promoting agents

This oxidation produces overheating of the flour, which can cause self-combustion if the process is not controlled

Several antioxidants have been used effectively to stabilize fishmeal, including ethoxyquin, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tocopherols (with or without rosemary extract). Of these, ethoxyquin has been, perhaps, the most widely used, and its efficacy is such that some researchers have considered it the standard against which the stabilizing effect of other antioxidants on fishmeal is measured.

The generically used antioxidant has been ethoxyquin, which, in accordance with regulations, is being replaced by different alternatives

The best alternative, for its cost effectiveness, is  a synergistic mixture of BHA and BHT

All alternative formulations must feature a triple commitment.

1.- Demonstrated antioxidant efficacy

2.- Affordability

3.- Application conditions suitable for production facilities

Introducing the synergistic blend of BHA/BHT, of proven efficacy

As the first synthetic alternative



Composition and recommended dose

ADIGAOX 20 BHA min 20%
  BHT min 20%
Citric acid derivative C.S
  Vegetable oil C.S

We have mixed and natural alternatives that meet the three requirements cited

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