It’s widely accepted that consumers shop and eat with their eyes, so it makes sense that products should present the freshest looking, most appealing appearance and color possible. Kemin helps you please consumers and win the battle against oxidation with our wide range of synthetic antioxidants and plant-derived extracts.
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Antioxidants and Plant Extracts
FORTIUM® R
A rosemary extract ingredient designed for maximum effectiveness against color and flavor degradation, an alternative to traditionally used synthetic antioxidants. Effective in meat and poultry, snack foods, and fats and oils.
FORTIUM® RGT
A combination of rosemary and green tea extracts for color protection that provides superior antioxidant protection without negatively impacting flavor, color, and odor profiles in meat and poultry, snack foods, and fats and oils.
FORTIUM® MT
A traditional blend of mixed tocopherols designed for maximum effectiveness against color and flavor degradation in meat and poultry, snack foods, and fats and oils. FORTIUM MT is label-friendly and effective in multiple food applications.
OLESSENCE™
Our latest plant extract blend, harnesses the power of olive extract to help protect color and flavor without negatively impacting sensory characteristics, such as those created by using rosemary extract alone at higher concentration rates.
EN-HANCE®
Synthetic antioxidants formulated with time-tested active ingredients, including individual and synergistic ingredient blends of BHA, BHT, TBHQ, and Ascorbyl Palmitate. Effective in meat and poultry, snack foods, and fats and oils.
Why is Controlling Oxidation in Food Important?
Lipid oxidation is responsible for the deterioration of food product quality and is the result of a combination of internal and external factors. Antioxidants help delay the onset of oxidation by donating hydrogen atoms to quench free radicals, forming a stable antioxidant radical that is unable to participate in propagation reactions, slowing down oxidation.
Kemin offers solutions to help prevent lipid oxidation in meat and poultry and snack foods, learn how they work in the downloads below.
FAQ
Oxidation in foods occurs when oxygen reacts with fats, pigments, vitamins, or proteins, leading to rancid flavors, discoloration, and nutrient loss. Heat, light, air, and trace metals accelerate this process. Antioxidants such as BHA, BHT, and TBHQ, along with tocopherols, ascorbic acid, and natural plant extracts help slow oxidation by interrupting these chemical reactions.
Clean label ingredients such as tocopherols, rosemary extract, green tea extract, and acerola help protect fats and oils from oxidative degradation when correctly formulated, preserving shelf life, flavor, and color without synthetic additives.
Natural plant extracts can replace synthetic antioxidants like BHA and BHT without losing performance when properly formulated. Common clean label alternatives include tocopherols, rosemary extract, green tea extract, and acerola cherry extract. Kemin develops clean label solutions that combine these ingredients to help delay oxidation and improve shelf life and sensory quality.
