Food Business News - October 31, 2017 - 24

INGREDIENT ESSENTIALS * ADVERTORIAL

Increasing Stability of PHOs
101 SF may help oil processors as well as
food manufacturers achieve extended shelf
life of their products.
"Kemin's oil-soluble green tea extractbased product (GT-FORT™ 101 SF) is highly
effective in delaying lipid oxidation in bulk
oils and food products where rancidity or
flavor loss can limit shelf life," said Courtney
Schwartz, senior marketing communications
manager. "As food manufacturers move away
from PHOs and look for similar oxidative
stability from alternatives, GT-FORT™ 101

Kemin Food Technologies, Des Moines,
Iowa, compared the performance of three
ingredients with antioxidative properties
on three PHO-alternative fats (palm
based, emulsified and interesterified).
The ingredients evaluated were an oilsoluble green tea extract-based product
(GT-FORT™ 101 SF), rosemary extract
(FORTIUM® R30) and a highly effective
synthetic antioxidant based on tertiary
butyl hydroquinone (TBHQ) (EN-HANCE®
A101). The study showed that GT-FORT™

Delaying Oxidative Rancidity in Palm Oil-Based Shortening
10

* Untreated
* EN-HANCE® A101 1000 ppm
* GT-FORT™ 101 SF 2000 ppm
* GT-FORT™ 101 SF 3000 ppm
* GT-FORT™ 101 SF 4000 ppm

9
8
7

PV (meq/kg fat)

6
5
4
3
2
1
0
0

4

7
Days at 60 oC

14

21

The Peroxide Value (PV) provides a measure for the oxidative rancidity of an oil. This study
showed that 3,000 ppm of oil-soluble green tea extract-based GT-FORT™ 101 SF was as
effective (no statistical difference) as 1,000 ppm of the synthetic antioxidant EN-HANCE®
A101 in slowing oxidative rancidity of palm oil-based shortening during three weeks of
storage. At this use level, there was no negative sensory impact.

Tropical oils, such as palm and coconut
oil, also provide good shelf stability, creamy
texture and desirable flavor in many
applications, most notably baked goods. Their
drawback is their saturated fatty acid content.
There are many PHO replacements
available. An acceptable replacement must
not only have the same functional (melt and
plasticity) and sensory characteristics, but
also similar oxidative stability.
Traditional synthetic antioxidants are
very effective at stabilizing fats to oxidation.
They are easy to use and low cost; but being
chemically derived, they are undesirable

in today's clean-label food environment. In
response, formulators are embracing naturally
sourced antioxidants that can be added directly
to lipid ingredients or be discreetly added to
product formulations. Common options are
classified as tocopherols and high-phenolic
plant extracts, such as those from rosemary and
green tea.
"Synthetic antioxidants are very effective,
have little impact on the sensory attributes
of food products and are also cost effective,"
said Courtney Schwartz, senior marketing
communications manager at Kemin Food
Technologies, Des Moines, Iowa. "However,

SF can provide a substantial boost in the
stability of PHO-replacement products.
It can improve the oxidative stability of
a wide spectrum of PHO replacement
shortenings, including palm fractions,
emulsified and interesterified shortenings."
According to oxidative stability analysis
and accelerated shelf life tests, GT-FORT™
101 SF matched the efficacy of TBHQbased EN-HANCE® when applied between
3,000 to 4,000 ppm. At these levels, GTFORT™ 101 SF did not negatively impact
sensory attributes.
"A linear dose response was observed in
oxidative stability testing, which suggests
that higher efficacy can be sought by
increasing the treatment level of GT-FORT™
101 SF," said Ms. Schwartz. "In addition,
rosemary extract ingredients such as
FORTIUM® R30 may protect against offflavor development in grain-based snack
foods, both baked and fried products."

Conclusion
Oil-soluble green tea extract-based GTFORT™ 101 SF may improve the stability of
PHO replacement shortenings that may be
oxidatively unstable. It does not negatively
impact the sensory attributes, even at very
high levels, and is a much better alternative
compared to other plant extracts. It
works synergistically with FORTIUM® R30
rosemary extract to protect against offflavor development.
Note: Certain statements may not be
applicable in all geographical regions.
Product labeling and associated claims
may differ based upon government
requirements.

recent consumer demand for cleaner, easier
to read labels has made them the less
popular choice."
Kemin offers a full line of ingredients to
meet these demands. Learn more at www.
kemin.com/oxidationcontrol.
For more information on oil-soluble
green tea extract, contact Kemin at
kftmarketing@kemin.com.


http://www.kemin.com/oxidationcontrol

Table of Contents for the Digital Edition of Food Business News - October 31, 2017

Food Business News - October 31, 2017
DAIRY BUSINESS NEWS - Clean label approach: From the farm to the fridge
Contents
WEB CONTENTS
FROM THE EDITOR - Difficult realities confront industry leaders seeking growth
Change is a key component of Coca-Cola’s growth strategy
McDonald’s ratchets up value in 2018 with price points
Utz Quality Foods to acquire Inventure Foods
Danone sales accelerate in third quarter due to demand in Specialized Nutrition
Danone restructures leadership team
NACS SHOW 2017- C-store operators seeking to upgrade image and offerings
Ferrero Group expanding in U.S. with Ferrara Candy acquisition
WASHINGTON - Report prods F.D.A. to speed inspection pace and firmly address violations
MARKET INSIGHT - Ample red meat, poultry supplies keep pressure on prices
INGREDIENT TRENDS - Adding NUTS to new applications
INGREDIENT INNOVATIONS - Targeting texture
NEW FOOD PRODUCTS
Ingredient Market Trends - Soybean harvest near average pace, but corn harvest still lags
INGREDIENT MARKETS
SUPPLIER INNOVATIONS
CLASSIFIEDS
MARKETPLACE
Ad index
Food business in the news
Food Business News - October 31, 2017 - DAIRY BUSINESS NEWS - Clean label approach: From the farm to the fridge
Food Business News - October 31, 2017 - 2
Food Business News - October 31, 2017 - 3
Food Business News - October 31, 2017 - Contents
Food Business News - October 31, 2017 - 5
Food Business News - October 31, 2017 - WEB CONTENTS
Food Business News - October 31, 2017 - 7
Food Business News - October 31, 2017 - 8
Food Business News - October 31, 2017 - FROM THE EDITOR - Difficult realities confront industry leaders seeking growth
Food Business News - October 31, 2017 - Change is a key component of Coca-Cola’s growth strategy
Food Business News - October 31, 2017 - 11
Food Business News - October 31, 2017 - McDonald’s ratchets up value in 2018 with price points
Food Business News - October 31, 2017 - 13
Food Business News - October 31, 2017 - Utz Quality Foods to acquire Inventure Foods
Food Business News - October 31, 2017 - 15
Food Business News - October 31, 2017 - Danone sales accelerate in third quarter due to demand in Specialized Nutrition
Food Business News - October 31, 2017 - Danone restructures leadership team
Food Business News - October 31, 2017 - NACS SHOW 2017- C-store operators seeking to upgrade image and offerings
Food Business News - October 31, 2017 - 19
Food Business News - October 31, 2017 - 20
Food Business News - October 31, 2017 - 21
Food Business News - October 31, 2017 - 22
Food Business News - October 31, 2017 - 23
Food Business News - October 31, 2017 - 24
Food Business News - October 31, 2017 - 25
Food Business News - October 31, 2017 - Ferrero Group expanding in U.S. with Ferrara Candy acquisition
Food Business News - October 31, 2017 - 27
Food Business News - October 31, 2017 - WASHINGTON - Report prods F.D.A. to speed inspection pace and firmly address violations
Food Business News - October 31, 2017 - 29
Food Business News - October 31, 2017 - MARKET INSIGHT - Ample red meat, poultry supplies keep pressure on prices
Food Business News - October 31, 2017 - 31
Food Business News - October 31, 2017 - INGREDIENT TRENDS - Adding NUTS to new applications
Food Business News - October 31, 2017 - 33
Food Business News - October 31, 2017 - INGREDIENT INNOVATIONS - Targeting texture
Food Business News - October 31, 2017 - 35
Food Business News - October 31, 2017 - 36
Food Business News - October 31, 2017 - 37
Food Business News - October 31, 2017 - 38
Food Business News - October 31, 2017 - 39
Food Business News - October 31, 2017 - 40
Food Business News - October 31, 2017 - 41
Food Business News - October 31, 2017 - NEW FOOD PRODUCTS
Food Business News - October 31, 2017 - 43
Food Business News - October 31, 2017 - 44
Food Business News - October 31, 2017 - Ingredient Market Trends - Soybean harvest near average pace, but corn harvest still lags
Food Business News - October 31, 2017 - INGREDIENT MARKETS
Food Business News - October 31, 2017 - 47
Food Business News - October 31, 2017 - 48
Food Business News - October 31, 2017 - 49
Food Business News - October 31, 2017 - 50
Food Business News - October 31, 2017 - 51
Food Business News - October 31, 2017 - 52
Food Business News - October 31, 2017 - 53
Food Business News - October 31, 2017 - 54
Food Business News - October 31, 2017 - 55
Food Business News - October 31, 2017 - SUPPLIER INNOVATIONS
Food Business News - October 31, 2017 - 57
Food Business News - October 31, 2017 - CLASSIFIEDS
Food Business News - October 31, 2017 - MARKETPLACE
Food Business News - October 31, 2017 - 60
Food Business News - October 31, 2017 - Ad index
Food Business News - October 31, 2017 - Food business in the news
Food Business News - October 31, 2017 - 63
Food Business News - October 31, 2017 - 64
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