Outperforming natural antioxidation for oils with OxyKind
Food?Preservation: How to?delay?food?spoilage
At present, the global market for processed food items is about $7 trillion USD, which is gradually growing with time.??Unfortunately, along with this growth comes an increase in food waste due to spoilage. In the United States 30 percent of all food, worth US$48.3 billion (€32.5 billion), is thrown away each year and the food currently wasted in Europe could feed 200 million people?(FAO, 2013). Food spoilage is caused by a wide range of chemical and biochemical reactions, among those, oxidation.
Importance of?preserving?oil?from?oxidation
Oils and fats provide many necessary functions in food applications. In addition to their importance for textures, they also play a key role as a heat transmission vehicle in cooking, such as deep frying.When submitted to high temperatures or sunlight, oils ‘oxidation accelerates and triggers the formation of undesired substances.?This leads food to develop an unpleasant sensory profile, such as dark?color?and rancid?odor. Further, polar compounds and peroxides that form are potentially harmful and a threat to our health.
The addition of antioxidants is an efficient way of preserving the properties of an oil for a longer period of time, enabling a more sustainable supply chain and reduced production costs.?
A Clean Label solution that is also cost-effective!
With the ever-increasing demand for clean label solutions, the requirements for existing ingredients have increased. Natural antioxidants can now compete against synthetic options in performance and compatibility across many?applications, but?must ensure that the natural origin does not create additional downsides – for instance, price fluctuations as a result of crops or supply chain disruptions, consistency of quality, and negligible levels of contaminants. Finally, the cost in use must be acceptable for mass market applications.
Rosemary extracts have gained popularity in the last years for a number of reasons:
At BKD we have taken our rosemary extracts to the next level in order to ensure that they become a reliable resource to our customers:
BKD?OxyKind?Performance
BKD’s rosemary extracts offer a superior performance in different applications, both in cold and in hot conditions.?
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For deep frying applications, our synergistic blend of rosemary and tocopherols,?OxyKind?Toco-Blend, achieves an optimal cost-in-use ratio, as shown below:
STUDY PROTOCOL
Accelerated aging in tempered chamber (40°C and 12 h light) for 90 days.?Rancimat* 120 C/h measured every 30 days.
The purpose of the study was to optimize a synergistic blend that offers an improved protection against antioxidation, and offer a much lower cost-in-use.?
The base oil used was an ultra-refined olive oil. Rosemary extracts typically perform best with highly unsaturated oils, therefore we stress-tested it in a mono-unsaturated oil where tocopherols usually deliver strong results. We used four variants for the purpose of the study?(see table 1).
RESULTS
OxyKind?Toco-Blend?consistently yielded better stability when compared to tocopherols or rosemary extracts alone, and with a more?favorable?cost-in-use (see Graph 1)
At the moment of the study, the average savings from using?OxyKind?Toco-Blend is at the level of 20 €/Kg of antioxidant when compared with other natural benchmarks. At a 0,1% dosage, the cost reduction achieved is 0,02 €/Kg of oil.
CONCLUSION
OxyKind?Toco-Blend?offers a significant improvement of the oil stability in deep frying processes when compared with tocopherols as a standalone antioxidant.? Moreover, the cost-in-use is significantly lower.?
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