Kalsec Antioxidants in Nut Applications

Transcript

2. The Kalsec® Brand For more than 50 years, Kalsec® has been delivering: • Products derived from natural herbs, spices, vegetables and hops – Highest quality and consistency available in the industry • Service rooted in a dedication to deliver the best products, on time. – Backed with technical expertise that sets us apart from the competition • Science founded on a commitment to take what nature has provided to create products that deliver exceptional value to you Products, Service and Science you can trust… naturally.TM
3. What is delivered to you • Kalsec® Extracts with: – Consistent Performance – Microbiological Quality – Stability in Storage – Reduced Storage Space – Economical Advantages • Concentrated forms • Extended shelf life • Efficiencies • Quality improvements • Technical expertise in the exploration of spice, herbs and vegetables to offer you the latest innovations • Solutions to your food ingredient challenges and innovations for new product developments Team with Kalsec® for the competitive advantage
4. Kalsec® Rosemary Circle in Texas
5. Why Should You Care About Oxidation? • Oxidation is a chemical reaction that occurs in food that leads to quality loss • Quality loss means reduced shelf life • Reduced shelf means consumer disappointment or vendor pulls product from shelves • Negative consumer impression= Lost revenue
6. Factors Affecting Oxidation • Promoters – Heat – Extreme pH – Heavy metals – Moisture – Enzymes – Pigments – Oxygen – Light – Time • Processing variables – Temperature – Mixing time – Holding time – Refrigeration – Freezing – Packaging material – Packaging atmosphere
7. Rosemary Extracts • Rosmarinus officinalis L. is the dominant natural extract in Europe and the United States • Highly efficacious in oil and aqueous applications (carnosic acid is a super-stoichiometric radical scavenger) • Reports on its activity since early 1950s • Chain-breaking radical scavengers (carnosic acid, carnosol & rosmarinic acid) • Currently utilized in vegetable oils, fish oils, lard, butter, cereals, baked goods, potato chips, fried foods, beef, pork, chicken & beverages • Synergistic with tocopherols, ascorbic and citric acids OH HO HOOC O O OH O HO HO OH OH Carnosic acid Rosmarinic acid
8. Kalsec® ’s Natural Antioxidants • Herbalox® Seasoning – natural extractives of rosemary with standardized antioxidant activity and low flavor • Duralox® Blends – Herbalox® Seasoning plus the addition of quenchers and/or chelators that have a synergistic effect on managing oxidation in the system
9. Role of Antioxidants • Radical Scavenger • Metal Ion Chelator • Oxygen Scavenger • Antioxidant Regenerator
10. Antioxidant Product Selection (L.E.A.F.) • Labeling & Regulatory compliance (gmo, allergen, natural, no additives, kosher, halal) • Economics (shelf life expectations, usage levels, alternative ingredients, pricing, etc.) • Application Compatibility – beverage compatible – brine compatible – oil soluble – water dispersible – oil and water dispersible • Flavor (taste, aroma, texture)
11. Kalsec® Natural Antioxidants: Benefits • Consistency • Low flavor options • Heat Stable • Delivery when and where needed – oil dispersible, water dispersible, water soluble • Meets your regulatory needs – Labeled as “Natural Flavor” – Non-GMO/Soy Free – Kosher/Halal
12. Control Herbalox® Seasoning Headspace SPME, GC FID 40° C Walnuts Temperature Analytical Methods Treatments Food Product Case Study: Walnuts
13. Case Study: Walnuts Hexanal Levels in Walnuts Stored at 40° C 0 1 2 3 4 5 6 7 Raw Fresh Day 3 Day 6 Hexanal [ppm] Control Herbalox® Seasoning Herbalox® decreased hexanal formation by 62% in walnuts
14. Control Herbalox® Seasoning Headspace SPME, GC FID 40° C Roasted Peanuts Temperature Analytical Methods Treatments Food Product Case Study: Roasted Peanuts
15. Case Study: Roasted Peanuts Herbalox® decreased hexanal formation by 69% in peanuts Hexanal Levels in Roasted Peanuts 0 5 10 15 20 25 30 Raw Fresh Day 6 Day 12 Hexanal (ppm) Control Herbalox® Seasoning
16. Control Herbalox® Seasoning Headspace SPME, GC FID Ambient Peanut Butter Cookies Temperature Analytical Methods Treatments Food Product Case Study: Peanut Butter Cookies
17. Case Study: Peanut Butter Cookies Herbalox® decreased hexanal formation by 50% in peanut butter cookies Hexanal Levels in Peanut Butter Cookies 0 0.2 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8 2 Control Herbalox® Seasoning Hexanal (ppm)
18. Case Study: Peanut Butter Cookies Natural antioxidants decreased oxidized and off-note attributes in cookies. Sensory Profile of Peanut Butter Cookies Peanut Aroma Roasted Aroma Oxidized Aroma Off-Aroma Peanut Flavor Roasted Flavor Oxidized Flavor Off-Flavor Control Herbalox® Seasoning
19. Control Herbalox® Seasoning Headspace SPME, GC FID 40° C Granola Bars Temperature Analytical Methods Treatments Food Product Case Study: Granola Bars
20. Case Study: Granola Bars Herbalox® decreased hexanal formation by 28% in granola bars Hexanal Levels in Granola Bars 0 1 2 3 4 5 6 7 Control Herbalox® Seasoning Hexanal (ppm)