Kemin develops natural stabilizer to slow frying oil deterioration
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.
