FORTIUM RGT is a versatile combination of rosemary and green tea extracts that complement each other by providing superior antioxidant protection without negatively impacting flavor, color and odor profiles.
These blends are highly efficacious in sauces, dressings and condiments as well as meat and poultry products.
One of the main causes of oxidation in sauces, dressings and condiments is the large surface area created by the emulsion. The increased surface area means there are more points in the product that oxidation can occur. In order to combat this problem, products such as Ethylenediaminetetraacetic acid (EDTA) are commonly added. However, as consumers look for less chemical sounding options, EDTA is less desired. FORTIUM RGT is a consumer friendly alternative to these synthetic ingredients.
In meat and poultry products, oxidation is also a challenge. FORTIUM RGT is an alternative to traditional synthetic antioxidants in this application as well. When treated on an equal cost basis, a rosemary/green tea extract combination is a more effective consumer friendly solution than rosemary or green tea extracts alone. Why? It protects the entire lipid portion of the ground meat and allows for a higher application rate.
Using a rosemary extract and green tea extract blend may provide other advantages over single ingredient antioxidant solutions.
- Adding high use levels of rosemary extract or green tea extract alone may negatively affect the flavor of your product, but the blend of both extracts would not and thus can be applied at higher rates.
- The catechins in green tea extract may act as an iron chelator, suppressing the iron released from the hemoglobin which can be prevalent in ground meat and can act as an oxidant.
By combining the capabilities of both a rosemary and green tea extract, manufacturers are left with greater color protection – leaving products more appealing to consumers.