In today’s marketplace, manufacturers are faced with the challenge of maintaining fresh appearances and sensory qualities in food products. At Kemin, we strive to address these challenges with consumer-friendly ingredient solutions that keep food fresher, longer.
FORTIUM R is a line of rosemary extract based ingredients designed for maximum effectiveness against color and flavor degradation that provides a clean label alternative to traditionally used synthetic antioxidants. FORTIUM R utilizes the carnosic acid in rosemary extract to provide shelf life protection for food products. Kemin is one of the largest growers of vertically integrated rosemary in the world and the only supplier that is certified "Sustainably Grown" by SCS Global Services.
Our proprietary rosemary extraction process delivers a highly refined, homogeneous solution that offers a more consistent extract, which contains standardized levels of carnosic acid. Our level of vertical integration, combined with our plant selection competencies and manufacturing process, differentiates us from other rosemary extract supplier in the world. Kemin rosemary is available in liquid and dry forms and water or oil-soluble options.
Not only are consumers demanding natural or plant-derived alternatives, but many are wanting organic ingredients as well. Kemin has expanded our rosemary portfolio to include organic rosemary extract , in liquid and dry forms, for those looking to fulfill the organic trend.
FORTIUM RVC can help manufacturers significantly delay the onset of lipid oxidation by utilizing a blend of rosemary extract and ascorbic acid, in a base such as vegetable oil, to lengthen product shelf life of baking and snack products. Kemin utilizes a proprietary grinding technology to ensure the suspension has small and uniform particles to improve the physical stability of fats/oils in each application. As manufacturers continue to respond to consumer demand for consumer-friendly labels, FORTIUM RVC helps fill the gap between efficacy and clean label. RVC can be used as an alternative to synthetic antioxidants and traditional tocopherols in fat and oil-based applications.
One contributing factor leading to poor quality in food products is lipid oxidation. When oxidized, food products begin to turn rancid, altering both appearance and sensory qualities. This can be observed in precooked refrigerated chicken patties, where the prevalence of unsaturated fatty acids makes this a highly susceptible product. In this study, it was determined that the addition of FORTIUM R10 Dry was acting as an effective antioxidant for food by maintaining appearance and sensory qualities, all while extending the shelf life of the chicken patties.