ASIA

 
Kemin’s oil-soluble green tea extract can replace TBHQ in par-fried food applications

A recent study conducted by Kemin Industries showed that oil-soluble green tea extract could be used in par-fried meat and poultry applications including deli meats to replace tertiary butylhydroquinone (TBHQ).
Par-frying, a process where meat and poultry products are placed in high temperature oil for less than a full lethality cooking process, is used to set batter and/or breading, set exterior proteins to hold a shape, or to impart a color and/or flavor on the surface of the product.
The new research has proven that Kemin’s NaturFORT™ LGR 105, an oil-soluble green tea extract, is an effective alternative to TBHQ providing flavor stabilisation to the frying oil used for par-fried foods.
“This study showcased a consumer-friendly alternative to traditionally used synthetic antioxidants such as TBHQ,” said Amanda King, Technical Manager, Proteins, for Kemin Food Technologies. “It is very positive that the removal of TBHQ from frying oil does not mean you have to risk the flavor or shelf life of par-fried meat and poultry items. Kemin offers NaturFORT™ LGR 105, an oil-soluble green tea extract, as an alternative solution that may be an efficacious tool for replacement of TBHQ in oil used for such applications.”
The study results indicated that oil-soluble green tea extract provides equal performance to traditionally used TBHQ, while sensory evaluation of the oil-soluble green tea extract showed no negative sensory impact to flavor, color or quality attributes of the meat. While consumers continue to demand the removal of synthetic ingredients such as TBHQ, its removal without replacing it with an alternate ingredient can lead to development of oxidative rancidity during shelf life, which in turn can lead to customer complaints and dissatisfaction. “Kemin offers a new solution with a consumer-friendly alternative that helps protect brands and meet consumer expectations, as well as their eating experience,” added Dr. King.

Major findings when comparing oil-soluble green tea extract against TBHQ in par-frying are as follows:

• TBHQ stabilises the oil during transit as well as the frying process which ensures oil absorbed by the food is not rancid. However, the majority of TBHQ actually flashes off during frying, suggesting that little of it may transfer to the par-fried food for a direct benefit to finished product shelf life.
• Alternatively, the oil-soluble green tea and rosemary extracts in LGR 105 are heat stable, meaning that the hot oil will retain more of the active molecules than TBHQ.
• Meat and poultry are high in moisture, much of which is displaced with oil when placed in a fryer. The oil retained in the product may be more protected from oxidation and development of off-flavors during the par-fried item’s shelf life, due to protection from LGR 105.

Kemin Industries is a leading provider of shelf-life extension and food safety solutions that help manufacturers keep food and beverage products safe, high quality and appealing. Kemin provides food manufacturers and formulators with the ability to reduce costs, control inventory and meet demand while continue to provide the visual appeal and flavor protection consumers demand.
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