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FORTIUM™ A

Natural Color Protection Solution

Consumers view color as the determining factor in the quality of fresh meat and poultry. They rely on the color of the meat alone to determine its freshness. To put it simply, they expect fresh meat to be bright red, cured meat to be light pink and ground poultry to be light or dark pink. Any variation from these colors deter the consumer from buying the product. Therefore, it is imperative for manufacturers to prevent color loss in their meat and poultry products, in order to keep consumers coming back for more.

Kemin provides color protection solutions to delay color loss and manufacturers with these visually desirable products that meet customers’ expectations.

Extending the Shelf-Life of Fresh Ground Beef

 

FORTIUM™ A – an acerola extract based antioxidant – is a rich source of ascorbic acid that is designed for maximum effectiveness against color degradation. Acerola extract helps delay color loss by effectively delaying the oxidation of the iron ion in the myoglobin molecule.

Not only does acerola extract protects the organoleptic and nutritional qualities of products for an extended time, but it is also a consumer-friendly option for meat manufacturers. Acerola extract retains fresh meat color (myoglobin) in its reduced state allowing it to retain its color. Acerola powder is also well known in the meat and poultry industry not only for its color protection in meat and poultry products, but also for its cure accelerating abilities.

FORTIUM A Antioxidant For Meat & Poultry

While acerola extract is an effective color protector on its own, it exerts a synergistic effect when used in combination with other plant extracts such as rosemary extract and green tea extract. The video below shows how acerola extract capitalizes on the unique benefits of both extracts to maximize flavor and color retention during long-term storage for enhanced protection. When used in combination with rosemary and green tea extracts, it delays discoloration in the plant extract alone.

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