Baking&Snack - October 2011 - 40

ANTIOXIDANTS

usage levels. A number of plant materials carry antioxidant activities, including extracts of rosemary, green tea and oregano, among others. “Natural extracts and plantderived antioxidants quench free radicals, thus terminating autoxidation reactions,” explained Kristen Robbins, assistant R&D manager, ▲ Antioxidants protect oils, thus ensuring good flavor, atKemin Food Ingredients, Des tractive aromas and optimum shelf life for finished foods. DANISCO USA Moines, IA. The company’s Fortium natural extracts and plantCHOOSE WISELY. Several variables derived antioxidants include an affect oxidation and, thus, the selecextensive line of TBHQ, mixed to- tion of antioxidants. One factor is the copherols, and rosemary and green type of fat or oil used in the application. “The extent of inhibition and/ tea extracts. “A decrease in the snack food sea- or delay will depend on the number soning intensity is often the first sign and position of double bonds in the of oxidation,” Ms. Robbins observed. lipid, its amount of unsaturation,” Ms. “Depending on the freshness of the Dorko said. Processing conditions come into raw materials, extract usage level and packaging, natural extracts can play as well. Ms. Dorko noted that increase shelf life by several weeks, BHA, BHT and PG are not suitable for frying. Is the food being produced if not months.” governed by a federal Standard of Identity that permits or precludes use of antioxidants? Shelf life requireLet’s be clear: Statements about nutritional antiments and packaging type also figure oxidants are not health claims, although consuminto the choice of antioxidant. ers may think differently. They are nutrient conFormulators can achieve tent claims, regulated under separate and more performance synergies with the lenient standards. right selection, according to Jill The Food and Drug Administration (FDA) pubMcKeague, senior scientist, Kalsec, lished a guidance document in July 2008 that Inc., Kalamazoo, MI. The company defined the term “antioxidant” in nutrient content offers Herbalox and Duralox claims made for dietary supplements and connatural antioxidants and oxidation ventional foods. In the document, FDA stated management systems. that such compounds must have recognized “Our strategy focuses on multiantioxidant activity, specifically, “scientific evifunctional formulations in which dence that, after it is eaten and absorbed from the each element delivers a different gastrointestinal tract, the substance participates type of antioxidant functionality,” in physiological, biochemical or cellular processes Ms. McKeague explained. Radical that inactivate free radicals or prevent free radicalscavengers slow down the rate of free initiated chemical reactions.” radical formation and, therefore, limGuidance documents are not regulations and it and delay oxidative damage. Chelado not establish legally enforceable responsibilitors sequester and deactivate metals ties. FDA noted that this summary described the that initiate oxidation. Oxygen scavagency’s current thinking on the topic and should engers react with and remove oxygen be viewed as recommendations. from the food system, and secondary So, where does that leave antioxidant stateantioxidants reduce and regenerate ments made on food packages? Right where they primary antioxidants. Combining are today: open to interpretation as long as spenatural antioxidants results in synercific health claims remain unvoiced. gistic effects, she observed.

Following Different Rules

Because antioxidants improve the stability of mono- and polyunsaturated oils, they reduce the need for saturated and trans fats, which are less prone to oxidation. Many of these protective ingredients can be added directly to dough. “We have seen improved shelf life in a variety of food matrices including pretzels, shortbread and crackers,” Ms. McKeague reported. Betsy Blades, technical marketing manager, Kemin Food Ingredients, credited the company’s Fortium line of natural extracts and plantderived antioxidants, mixed tocopherols and TBHQ with conserving the appearance, taste and nutritional value of many bakery and snack applications without changing their flavor, color or odor profiles. “These antioxidants and natural plant extracts can be added to oil used for frying bakery and snack food items, as an ingredient in the product formulation or included in a seasoning packet,” she said, describing a variety of applications including cereals, nuts, bread, whole-grain products and chips. Rosemary enjoys a high profile as a natural antioxidant and now comes in odor- and flavor-free forms that add nothing to foods but antioxidant protection. Rodger Jonas, director of national sales, P.L. Thomas, Morristown, NJ, reported a prime opportunity for the company’s Vitiva rosemary extract and SyneROX product blends in foods made with ▼ Known nutritional antioxidants combine in gingered lemon muffins made with wild blueberries.
WILD BLUEBERRY ASSOCIATION OF NORTH AMERICA

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Baking&Snack - October 2011

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