| |
FOOD
QUALITY PROTECTION USING ORIGANOX NATURAL ANTIOXIDANT
Origanox is the
antioxidant of choice for a wide range of applications and is used to
enhance food quality and prolong shelf life. For more information on this
new innovative ingredient please visit www.rad-int.com
The active ingredients
in Origanox provide important health benefits as free radical scavengers
and anti-inflammatory agents by supporting the body's defence systems.
Organox can be used in capsule or cream form for health care applications.
Origanox can also:
Inhibit oxidation
in meat, chicken and fish products:
- maintain bright
red fresh meat colours, slow down formation of brown metmyoglobin pigments
- protect cured
meat colours against fading and colour change
- inhibit production
of "warmed over" flavours in pre-cooked meats
- protect fats
against oxidation and development of rancid flavours, off tastes and
odours
These values can be
offered by a range of innovative new natural plant extracts based on edible
herbs.Key
applications for these products in processed meats:Chicken
- whole muscle
chilled and marinated
- patties, sausages,
meat balls
- formed pre or
part cooked: nuggets, burgers
Pork
- cooked and smoked
bacon and ham
- fresh and pre-cooked
sausage, continental smallgoods
Beef/Mutton
- roasts, marinated
meats, sausages
Fish
- dipped and injected
fish fillet - especially high fat species
Application possibilities
include direct addition, inclusion in dry blends (pre-mixes) or addition
to brines and marinades.
Inhibit rancidity
and discolouration in food emulsions:
sauces, mayonnaise, salad dressings, dips, spreads
- Protect the
colour, freshness and appeal of food emulsions: products containing,
water and oil phases as well as extending shelf life.
Inhibit the oxidation
and fading of natural colour pigments:
- protect carotenoid
food colours: beta carotene, annatto, paprika, saffron and tomato (Lycopene)
against fading by inclusion of natural herb extracts in formulations.
Key values of
natural extracts:
- label friendly
- classified as seasonings or herb extracts
- low useage rates
and low flavour levels
- comparable performance
and cost against undesirable synthetic antioxidants
|
