As consumer preferences begin to change and shift away from chemically sounding ingredients, consumers are looking to purchase and consume foods made with ingredients that come from natural sources. For food manufacturers, this means finding replacements for traditionally used synthetic ingredients. When it comes to finding an alternative, Kemin’s oil-soluble green tea extract for oxidation control is the solution.
GT-FORT is Kemin's line of plant extracts for fats and oils that can be used as an alternative to traditional tocopherols and replacement to conventional synthetic antioxidants such as Tertiary-Butylhydroquinone (TBHQ). It is an ideal solution for oils, snack food and bakery products as well as sauces and dressings.
GT-FORT oil-soluble green tea extract significantly delays lipid oxidation, lengthens the shelf life of food, and maintains brand consistency. With GT-FORT, manufacturers can benefit from a consumer friendly option that will not negatively impact sensory attributes, is heat stable and does not precipitate in the oil. GT-FORT combines the benefits of oil solubility with antioxidant properties of traditional green tea extract.
GT-FORT contains catechin esters that have shown to extend shelf life in a variety of food applications by slowing the development of oxidative by-products in fats and oils, emulsions, and other high aqueous foods.
GT-FORT can help improve the number of Oxidative Stability Index (OSI) hours of many fats and oils - which in-turn, could increase the shelf life of your food products. Select the target number of OSI hours in the tool below to see which oils you could formulate with to meet your shelf life goal.
*Disclaimer: This tool is based on internal studies conducted by Kemin on all of the oils represented. A regression analysis was completed to estimate proper OSI hours based on our internal studies. Values should be used as an indicator and should be validated in your specific formula.