Baking&Snack - March 2017 - 26

INGREDIENT ESSENTIALS * ADVERTORIAL

Proprietary Plant Extract Extends Life of Salty Snack Food Fats
Most salty snack foods-baked or
fried-rely on some form of fat ingredient,
usually oil or shortening, to assist with developing flavor and maintaining crisp or
crunch. These fats can be highly prone to
oxidation, a breakdown of the fat that produces a stale, old, rancid taste and smell.
Suppliers have traditionally added
chemically derived antioxidants to the
fat, as they are very effective as well as
economical. Unfortunately, synthetic
preservatives such as tertiary butyl hydroquinone (TBHQ) are not considered label
friendly by today's consumers.
Kemin developed GT-FORT™ proprietary
plant extract, which is a suitable replacement for synthetic antioxidants. The plant
extract can be used in all types of fats, including commodity ingredient oils, which
are more economical than the high-oleic
oils many salty snack manufacturers are
using to replace partially hydrogenated
oils. When added to frying oil, it can increase the number of batches that can be
fried in the same oil.
"The active component of GT-FORT's
unique molecular structure allows for
enhanced antioxidant functionality,"
said Chandra Ankolekar, Ph.D., technical manager, Kemin Food Technologies,
Des Moines, Iowa. "It does not contribute
negative flavors, does not precipitate in oil
and is heat stable. It also acts synergistically with other plant extracts, such as
rosemary, as well as tocopherols, to further extend shelf life."
Kemin has developed a series of GTFORT blends utilizing the same active
molecule. These blends provide ingredient options to allow salty snack formulators the flexibility to meet the demands of
individual products.
it. The presence of artificial ingredients and
preservatives is a leading deal breaker when
it comes to purchase intent.
"With salty snacks, antioxidants, a type of
preservative, are critical for product quality,"
said Mackenzie Russo, marketing specialist,

Peroxide value (PV) is a measure of the extent of primary oxidation in oil. The PV analysis of
crackers made with soybean shortening without any treatment was compared to crackers
made with shortenings treated with various antioxidants. At 25 weeks, the sample made
with shortening containing GT-FORT™ proprietary plant extract was statistically the same to
the crackers made with shortening artificially preserved with the high-performing chemical
tertiary butyl hydroquinone (TBHQ).

Conclusion

"The blends can be added directly to the
oil phase," said Dr. Ankolekar. "These plant
extracts have been shown to be effective in
extending the shelf life of both frying and
storage oil, as well as ingredient emulsions.
They can also be added to topical spray oils
to extend the shelf life of the food being
sprayed.
"Economically, adding GT-FORT to commodity oil such as soybean, is less expensive
than using untreated high-oleic oil, and just
as stable in certain applications," said Dr. Ankolekar. "If you choose to stick with high-oleic
frying oil, we still recommend adding GTFORT to prevent oxidation, as the frying environment makes all oils more susceptible."

Product developers want to use more
healthful fats-free of trans fatty acids and
low in saturated fatty acids-in product formulations. Due to the unsaturated nature of
these fats, they can be extremely unstable.
Kemin's GT-FORT is a label-friendly ingredient that retards fat oxidation, helping maintain a fresh taste with longevity.
Note: Certain statements may not be
applicable in all geographical regions.
Product labeling and associated claims
may differ based upon government requirements.
For more information on GT-FORT, contact Kemin at kftmarketing@kemin.com.

Kemin Food Technologies, Des Moines, Iowa.
"But there are options derived from Mother
Nature rather than concocted in a lab. This
includes plant extracts such as those sourced
from rosemary and green tea. When added to
frying oils or fats for baked salty snacks, they

prevent lipid oxidation, which causes off flavors
to develop.
"These ingredients are simple and complement today's clean-label trends," she said. "They
can be added to commodity oils to produce an
affordable product with desired shelf life."

Baking&Snack - March 2017

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