A Taste of Wellness for Savoury and Snacks
Givaudan
Deep frying takes place at high temperatures which can chemically alter the characteristics of fried oil. Synthetic antioxidants are commonly used to reduce associated oxidative rancidity, which can alter the stability, texture and nutritional quality of fried foods. However, natural alternatives to prevent such changes are also in demand, as consumers continue to seek out foods that are free from artificial additives.
Kemin’s new GT-FORT green-tea based ingredient is a water soluble liquid ingredient that is also oil dispersible. The company said that it is produced by a multi-stage green tea extraction process that maximizes the tea’s polyphenols, which are naturally occurring antioxidant components in green tea, slowing the oxidation process and thereby delaying oil quality deterioration. This in turn prevents quality problems in finished fried foods.
Research and development director for Kemin's Food Technologies division Dr. Will Schroeder said: "Our research demonstrates that GT-FORT performs as well as the synthetic ingredients commonly used to stabilize frying oils. When tested in palm oil used to create instant noodles and french fries, GT-FORT worked as effectively as synthetics to delay the deterioration of oil, without changing the flavor profile."
The company said that formulations with the new GT-FORT ingredient are currently available in North America and the Philippines, and Kemin said it is in the process of developing formulations using the ingredient for other geographies.
Extracts from rosemary, olive leaf, pomposia fruits, and citric acid are among many other sources of naturally occurring tocopherols that have been trialed as alternatives to synthetic antioxidants in frying oil.
Kemin’s Dr. Schroeder is due to present research comparing the effectiveness of green tea extracts and rosemary extracts in prolonging the stability of frying oil at the American Oil Chemists' Society annual meeting in Cincinnati, Ohio on May 2.
4 comments (Comments are now closed)
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Could you please follow-up with an email to kft@kemin.com with your contact information and requests and we would be happy to have an account manager respond to you. Thank you.
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Posted by Brittany Fulton, Marketing Coordinator
06 May 2011 | 23h09
Kemin Natural Stabilizer for frying oil in Sigapore
Is very interesting as the green tea is an anti oxidising agent and for stablizing in frying oil for oil palm frying fats.Are there any distributiors in Asia or SEA?Would you like to consider agents or distributor in this region?
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Posted by Loh Suet Fun
03 May 2011 | 02h55
Does it work for corn oil?
Was it tested on corn or soy oils? If yes, please post studies.
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Posted by Lydia Freund
02 May 2011 | 22h18
Kemin Natural Stabilizer for frying oil in the Philippines
I am very much interested in this product and want to try it for virgin coconut oil and natural chips, fried dried fish, squid and meat. Is it already available in the market and who is the Philippine distributor.
Thank you and regards.
Isabel Tan
Carica Herbal Health Products, Inc.
2626 Dian St. Manila 1004
Philippines
+632 3136154
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Posted by Isabel Tan
27 April 2011 | 20h47
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