Vitiva launches acrylamide and rancidity reducer for oils

By staff reporter

- Last updated on GMT

Related tags: Unsaturated fatty acids, Nutrition, Maillard reaction, Vitiva

Vitiva is introducing a new addition to its Inolens 4 line of
rosemary extracts, which it says can protect against rancidity in
edible and frying oils and reduce the formation of acrylamide in
the production of carbohydrate-rich foods.

Sensitive mixtures of unsaturated fatty acids in oils can pose problems for food processors, since deterioration can result in an unpleasant taste, smell or colour-change. Moreover, acrylamide formation is a big issue for the manufacturers of bakery and snack products. A toxic substance, suspected to be a carcinogen in humans, it is formed as a result of a side reaction that takes place alongside the Maillard reaction, in the presence of asparagines, a reducing sugar (such as glucose) and heat. Manufacturers have typically sought to reduce acrylamide formation in products by reducing either the sugar or the heat, but since this can have an impact on taste, developing ingredients that can reduce acrylamide has been a focus of many R&D departments. Vitiva places the emphasis on the natural origin of its ingredients. "The industry is looking for natural efficient solutions for healthier foods as well as clean labels,"​ said product manager Dushka Dimitrijevic,​ who noted that there are currently are a number of synthetic solutions available to protect edible and frying oils from rancidity. Dimitrijevic added that Inolens 4 can be added to the production process in one of three ways: in batch production; poured in with the oil and stirred until dispersed; or added continuously to the frying oil. Until quite recently, rosemary has been seen primarily as a food flavouring. But with the emergence of new deodorising methods, it is increasingly possible to tap the herb for its antioxidant and functional properties without compromising the sensory characteristics of the end product. Vitiva launched its carnosic acid and antioxidant-based Inolens 4 range last year. With considerably reduced bitterness and very mild rosemary flavour and odour, CEO Ohad Cohen told FoodNavigator.com earlier this year that Inolens 4 has effectively opened the door to new applications for rosemary that would previously have been unworkable, including omega oils and chocolate. Other variants available include a product to stabilise carotenoids and other natural colourings, without the need for synthetic preservatives. Vitiva's other rosemary extract lines are Ursole, primarily for cosmetic uses; AquaRox, a water-soluble extract rich in rosmarinic acid that is mainly aimed at supplements and nutraceuticals; and VivOx formulations, which are made up mostly of carnosic acid combined with other polyphenols and have uses including acting as a natural microbial agent for processed chicken and other poultry products.

Related topics: Ingredients

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