INOLENS 4 Beneficial for Protection of Oils
This new formulation, with substantially reduced odor and bitterness, offers an all-natural protection of edible and frying oils against rancidity and prevents changes in taste, odor and color while significantly extending product shelf-life.
08/06/07 Slovenia based Vitiva has introduced a new formulation of INOLENS 4 line for protection of edible and frying oils against rancidity. This new formulation, with substantially reduced odor and bitterness, offers an all-natural protection of edible and frying oils against rancidity and prevents changes in taste, odor and color while significantly extending product shelf-life.
Edible and frying oils contain sensitive mixtures of various unsaturated fatty acids that influence oxidative stability. Oxygen, light and high frying temperatures cause fast deterioration that results in unpleasant taste, odor and change of color. In addition, frying carbohydrate-rich products, such as chips and doughnuts results in a formation of acrylamide known to have harmful effects on human health. The oil oxidation process and acrylamide formation can be significantly delayed and decreased by utilizing INOLENS 4.
“Currently, there are a number of synthetic solutions to protect edible and frying oils from rancidity, but none of them is completely satisfying for producers and consumers alike,” says Dushka Dimitrijevic, product manager at Vitiva. “The industry is looking for natural efficient solutions for healthier foods as well as clean labels. Our new formulation is highly soluble in oil applications and definitely a cost-effective solution that enables food processors to use these oils in their system longer time without compromising on quality of the final product.”
INOLENS, an odorless rosemary extracts line launched last year, is the result of Vitiva’s proprietary extraction process to eliminate the strong odor typical to many rosemary extracts, which makes INOLENS 4 suitable for a wide range of food applications The new formulation is allergen-free and can be utilized with oils such as: soy, corn, sunflower, olive, sesame seed, canola and other types of edible and frying oils.
“Depending on the production process outline, INOLENS 4 can be added in several ways,” explains Dimitrijevic. “Batch production; pouring it into the oil preparation tank and agitating well until dispersed completely, or by adding it continuously to the frying oil.”
