Rosemary Extract Shown to Tackle Acrylamide

26/09/08 Vitiva, Slovenia, has moved to the front line of fighting acrylamide in fried and processed foods based on new findings on its advanced rosemary extract.

“INOLENS 4 and SyneROX 4 are already used for fats and oils protection by customers worldwide. The additional benefit of reducing acrylamide levels has been investigated by Vitiva for quite some time now, and we have come up with this important findings just recently. Besides fats and oils protection, we will be promoting INOLENS and SyneROX for acrylamide reduction as well”, Product Manageress Dushka Dimitrijevic told NutritionHorizon.com.

There is growing evidence for the damage acrylamide can cause, leading food companies to seek new methods of reducing acrylamide content. High frying temperatures used for food preparation and to impart desired flavor and color of final product simultaneously cause the development of toxic substances, such as lipid-oxidation products and acrylamide.

Health risks associated with lipid-oxidation products and acrylamide from fried and baked foods include neurological damage, reduced fertility, DNA damage and cancer.

Two mechanisms thought to lead to acrylamide formation in foods include altered fractions of oils and nitrogen-containing compounds, and through the Maillard browning reaction of carbohydrates, involving free asparagine and reduced sugar molecules.]

Vitiva’s rosemary extract formulations, INOLENS 4 and SyneROX 4, are widely used for protection of fats and oils from rancidity and for shelf-life extension. The new findings clearly show these natural formulations can significantly reduce acrylamide levels in fried foods, by up to 95%. “INOLENS 4 and SyneROX 4 are acting by interfering with reaction between fats/oils and nitrogen containing compounds that are found in foods ( various amino acids i.e.) Suspected mechanism of reaction is to interfere with acrolein formation which is acrylamide precursor”, Dimitrijevic said.

"These outstanding results are indeed good news for the food industry," says Ohad Cohen, CEO of Vitiva. "While the consumer is used to the appealing color and special taste of fried and baked foods, he wants to avoid high levels of acrylamides. Our formulations tackle acrylamide formation without any influence on organoleptic characteristics of the frying oil or the final product."

The research results also indicate increased oxidative stability of fats and oils and decreased free fatty-acid levels, while extending the shelf-life of oils and fats. INOLENS 4 and SyneROX 4 are 100% natural, heat stable, non-allergen formulations and easy blendable with oils, fats and oil-soluble ingredients.