North America GT-FORT™ Benefits Food Production
GT-FORT is a line of oil-soluble green tea extracts with antioxidant properties that can be used as an alternative to traditional tocopherols and replacement to conventional synthetic antioxidants such as Butylated Hydroxyanisole (BHA), Butylated Hydroxytoluene (BHT), or Tertiary-Butylhydroquinone (TBHQ).
GT-FORT contains polyphenol palmitates that have been proven 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.
We offer both liquid and dry formulas as well as blends with other plant-based extracts.
GT-FORT is an Oil Soluble Green Tea based product that can help oil processors, as well as food manufacturers achieve extended shelf life of their products and meet consumer demand for friendlier labels. It is highly effective in delaying lipid oxidation in bulk oils and food products where rancidity or flavor loss can limit shelf life. As food manufacturers move away from PHO and look for similar oxidative stability from alternatives, GT-FORT can provide a substantial boost in the stability of PHO-replacement products as well as improve the oxidative stability of a wide spectrum of PHO replacement shortenings available including palm fractions, emulsified, and inter-esterified shortening.
Oil Soluble Green Tea is a plant extract with antioxidant properties that can help oil and food manufacturers achieve extended shelf life of their products and meet consumer demand for friendlier labels. It is highly effective in delaying lipid oxidation in bulk oils and finished foods where rancidity or flavor loss can limit shelf life. This study shows that Oil Soluble Green Tea based product GT-FORT can match the performance of TBHQ in soybean and canola oils as measured by OSI and accelerated shelf life testing. This study will provide formulators with proof of concept data to test GT-FORT for TBHQ replacement in their finished formulations to achieve extended shelf life.
Crackers, although relatively low in fat, oxidize at an increased rate as a result of having low water activity. The oxidative by-product testing done in this study illustrated that whole grain crackers were subject to oxidative rancidity, and that the addition of synthetic antioxidants or plant extracts from Kemin can help increase oxidative stability and extend product shelf-life. This study also shows that GT-FORT is a viable alternative to synthetic antioxidants, such as TBHQ, for manufacturers that are trying to meet consumer demand for more label-friendly products.