Sauces & Dressings
While BBQ is a universal and timeless cooking technique that appears in many forms around the globe, it seems that everyone loves to accompany the meal with bread and a range of delicious sauces. Also, oil, marinades and spices are condiments that are often used during barbecuing. And of course, often there’s also a range of delicious vegetables part of the buffet, and dressings are used to bring them up to taste.
However, the major ingredients used in sauces and dressings generally consist of emulsified vegetable oils that are high in unsaturated and poly-unsaturated fats, which are particularly susceptible to oxidation. The main oxidative pathway is autoxidation, degradative effects caused by omnipresent oxygen in normal room temperature. Other significant oxidative processes include photo-oxidation caused by UV light, enzymatic oxidation brought on by the enzyme lipoxygenase, or irradiation by atmospheric ionizing radiation.
All these processes have a degradative effect on the emulsion, which will – in the prepared food product – lead to rancidity, off-notes in flavour, and eventual breakdown of the emulsion. The interface between the suspended oil and water droplets is particularly vulnerable to oxygen reactions.
You would think that dressings, which contain less fat, are also less prone to oxidation, but this is not the case. Low fat emulsions usually contain smaller fat droplets compared with full fat emulsions. However, because of the smaller droplet size, there is a bigger surface contact area with water and metal ions, and this causes a higher risk of oxidation.
Of course, Kemin has a solution to this problem:
We offer NaturFORT™, a blend of rosemary and green tea extracts that provides many advantages over single-ingredient antioxidant solutions. The combination of water- and oil-soluble ingredients gives a stronger protection of the entire food matrix. Due to milder, more balanced flavour characteristics of the blend, higher application rates can be used compared with single ingredients. The versatile combination is highly efficacious in numerous food applications such as meat and sauces.