FDBusiness.com

Natural Preservatives Extend Frying Oil Shelf Life

 Breaking News
  • Carlsberg Group Delivers Strong First Half Carlsberg Group has increased operating profit organically by 14.2% in the first half of 2018 with all three of its regions – Western Europe, Asia and Eastern Europe – delivering very solid performances. Organic net revenue growth was 5.1%. Reported operating profit rose by 6.0% to DKr4.373 billion (€586.5 million), impacted by negative currency factors [...]...
  • Levi Roots Caribbean Snack Pots Launched by Aimia Foods Aimia Foods is introducing to the market ‘Levi Roots Caribbean Snack Pots’, a range of On the Go Instant Snack Pots, that consumers simply add hot water to and stir for ease of preparation. Using natural, clean ingredients, the products have an authentic, home cooked taste and incorporate the Levi Roots Caribbean vibe, flavours and recipes. Michelle [...]...
  • National Food & Drink Business Conference and Exhibition 2018 – Citywest Convention Centre, Dublin – Wednesday, September 5th The National Food & Drink Business Conference and Exhibition 2018, Ireland’s premier trade event for the food and drink processing, packaging, ingredients and logistics industries, is being held at the Citywest Convention Centre on Wednesday, September 5th, 2018. The theme of the 2018 National Food & Drink Business Conference and Exhibition is ‘Collaborating for an Innovative [...]...
  • 2 Sisters Outlines Transformation Agenda Ronald Kers, the new chief executive of 2 Sisters Food Group, has spelled out his vision for the future of the company. His first 100 days have been taken up with an assessment of the opportunities for the group and creating the new initiatives he plans to put in place. Ronald Kers comments: “2 Sisters can [...]...
  • General Mills Announces Significant Growth Across its UK Snacking Division General Mills is launching new lines across both its Fibre One and Nature Valley portfolios, as it reveals its snacking division has grown +35.4% and household penetration has grown +12.1 percentage points to 25.3%[1] – equating to the size of London[2]. Cake Bars will be added to Fibre One’s guilt-free snacking range in two flavours: Triple Choc [...]...

Natural Preservatives Extend Frying Oil Shelf Life

Natural Preservatives Extend Frying Oil Shelf Life
January 17
09:46 2018

Arjuna Naturals Extracts has launched its natural preservative formulation for combating oxidation, thermal degradation, hydrolytic rancidity and extending the frying cycle of vegetable oils. The new, all-natural preservative formulation contains a few simple ingredients and enables a clean label. It is GMO-free, oil-soluble and vegan. Initial response was so strong, Arjuna Natural Ltd. decided to immediately market this natural solution worldwide.

FSSAI (Food Safety and Standards Authority of India) has revised its standards to allow for reuse of vegetable oil in frying and cooking applications until the oil reaches a maximum Total Polar Compound (TPC) limit of 25%. Any edible oil used for frying application that crosses this maximum limit of TPC will be considered unsafe. Arjuna’s novel formulation also helps manufactures use oil for frying more quantity by slowing down the oxidative degradation due to reuse, thus keeping the oil safe.

Frying oils contain sensitive mixtures of different unsaturated fatty acids that influence oxidative stability. Degradation of frying oil occurs quickly due to higher temperature, oxidative degradation and hydrolytic rancidity. These cause rapid deterioration that leads to unpleasant flavors and odors, and undesirable color changes in both the oil and in the food fried in it.

Food and foodservice companies typically evaluate Peroxide Value (PV), which measures oxidative degradation only and hydrolytic rancidity measured by Free Fatty Acids (FFA) both of which fluctuates during frying. This is the reason why TPC is considered an accurate indicator of quality of frying oil.

“Our R&D team developed a natural preservative that can help maintain vegetable oil color, taste, and functionality even in high temperatures and does not negatively affect the fried product,” explains Benny Antony, PhD, Joint Managing Director for Arjuna. “It helps food processors fry an increased number of product batches per liter of oil, with delayed TPC development and decreased time to rancidity. The new preservative formulation helps food manufactures meet FSSAI’s new standards and keep frying oil consumption economical.”

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 5, 2018Int'l Food Products and Processing Technologies Exhibition (WorldFood Istanbul)
  • September 12, 2018Packaging Innovations & Luxury Packaging London 2018
  • September 15, 2018iba
  • September 25, 2018PPMA Show 2018
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements