As the food industry continues to grow, so does the competition, pushing manufacturers to continuously produce quality products to stay on top. However, manufacturers encounter challenges that plague the industry, putting their products at risk. One such challenge is oxidation. During oxidation, food products begin to lose desirable characteristics such as color and flavor. Without these qualities, manufacturers begin to fall behind in the competitive marketplace. FORTIUM RGT, Kemin’s line of plant extracts for shelf life extension, is a key ingredient to keeping food products tasting fresher longer. Utilizing extracts from green tea and rosemary for color protection in meat and poultry and sauces, dressing and condiments, FORTIUM RGT also keeps these products looking more appealing. Kemin’s color and flavor protection solutions help manufacturers overcome the challenges oxidation produces.
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.
First, 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.
Second, 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.
Maximizing the shelf life of a food product can present difficult challenges, especially as oxidative rancidity begins to set in. This is the case, when working with meat and poultry applications, such as ground pork. Once oxidized, ground pork begins to lose color and flavor integrity – attributes that contribute to consumer’s buying decisions. By combining the capabilities of both rosemary and green tea extracts in FORTIUM RGT 12 Plus Dry, ground pork was tested to determine the effectiveness in delaying color loss as well as contributing no off-flavors to the final product.
In this study, rosemary extract, FORTIUM® R10 Dry, and a rosemary/green tea extract blend, FORTIUM® RGT12 Plus Dry, were evaluated for efficacy in delaying undesirable oxidation and flavor changes in cooked pork sausages that were stored in the freezer for up to one year. Natural plant extract treatments were compared to a blend of synthetic antioxidants and an untreated control, using TBARS and sensory analyses to track oxidation and flavor changes over frozen storage time.
Click here to learn more about FORTIUM RGT in a ground beef matrix.