ISSUE FOCUS 36 FEED & ADDITIVE MAGAZINE December 2025 Drum/Jerrycan, in the suction line and in the pump, but also up to the nozzles. For antioxidants’ temperature management, specific heated containers with temperature control or heating jackets with thermostat are used. For the last one, some internal temperature sensors are recommended to avoid overheating, especially when temperatures are increasing in spring. Sometimes nozzles application points are located at more than 15m of the pumps. In this case, pipes can go outside the plants or in cold areas. We suggest equipping along pipes with some heating tracer for maintaining a constant temperature. Higher temperature improves the antioxidant dispersion, mixing and efficacy. CONCLUSIONS The application of liquid antioxidants ensures that pet food products remain safe for animals throughout their intended shelf life. Effective management of fat oxidation is increasingly important as sustainability initiatives prompt manufacturers to reduce packaging layers. These modifications may result in greater oxygen migration, potentially accelerating fat oxidation processes. Antioxidants must be incorporated with precision at optimal dosages to ensure product shelf life and comply with the European Union's regulations on maximum permitted levels of antioxidant molecules. As the climate continues to evolve and overall temperatures rise, we are experiencing increasingly erratic and unpredictable temperature fluctuations throughout the year. These variations can affect the dosing of liquid antioxidants. The implementation of new connected technology, equipped with comprehensive sensors and alarm systems, will assist us by anticipating changes in liquid temperature and maintaining consistent temperatures over time. While it is important to select efficient antioxidant solutions, their precise and proper application remains critical to achieving optimal results. References 1Kemin Nutrisurance COMM-24-26907 2Estimation done based on Prominent Gamma X DS and internal Viscosity data 3SciORIANTM Kemin connected Technology for monitoring pump, stock and many sensors 4Internal Kemin viscosity data About Frank Clement Based in France, Frank Clement is a Principal Technical Service Manager (TSM) and the Kemin Application Solutions (KAS) Manager of Kemin Nutrisurance Europe. He coordinates EU antioxidant, preservatives, and palatability TSM team projects. During the past 11 years, he’s spent a lot of time in slaughterhouses and rendering plants to evaluate the best strategy to preserve the freshness of raw materials and guarantee safe end pet food products. He has been at Kemin for 16 years, mainly focusing on antioxidation subject and especially on EU Natural Antioxidant transition. As a biochemist, he’s spent more than 34 years at the pet food industry and especially on the analytical part at the beginning of his career. Photo: Freepik
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