camlin fs sciences


The oxidative stability and safety of pet food ingredients is of utmost importance to the rendering industry & the pet food producer.

Oxidation of fat in ingredients can certainly be retarded, but not eliminated. The goal here is to delay the onset of oxidation through good management practices, quick product turnover and the judicious application of antioxidants early in the rendering process. The idea is to slow down or delay the oxidation process for as long as possible.

Animal co-products such as poultry meal, fish meal or meat & bone meal have a major impact on the stability and freshness of pet food. We understand how important pets are to their owners and thus why pet food ingredient stability is critical to you. Camlin provides you with an entire range of shelf life solutions to choose from.


Either separately or in combination, BHA, BHT and propyl gallate are effective in low concentrations to stabilize fats, protein meals and finished products that are highly susceptible to oxidation.

Xtendra traditional shelf life solutions utilize ingredients that have been long proven to protect the oxidative stability of your pet food product from the raw material stage right until the finished product.


Surveys indicate an overwhelming preference for natural ingredients.

The newer challenge to stabilizing fats and oils and final pet food products is the request for natural preservatives.

Animal and fish based fats and oils can be effectively stabilized with natural antioxidant systems.

Most natural antioxidant systems are built on a backbone of mixed tocopherols carried in a vegetable oil with added chelators and emulsifiers. Proper dilution, effective carriers and uniform dispersion are vital to successful use of these compounds.

NaSure plant based shelf life solutions are the natural option when an extended shelf life is needed. Rosemary extract and mixed tocopherols are just some of the natural ingredients used in our formulas that are high in antioxidant activity and very effective.


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