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.origanox.info.

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