Arjuna launches preservatives which target frying oil shelf-life
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15 Jan 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 also GMO-free, oil-soluble and vegan. According to the India headquartered company, the initial response was so strong that Arjuna decided to immediately market this natural solution worldwide.
The FSSAI (Food Safety and Standards Authority of India) 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 percent. Any edible oil used for frying application that crosses this maximum limit of TPC will be considered unsafe. Arjuna's novel formulation also helps manufacturers 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 a 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 the 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, Ph.D., Joint Managing Director for Arjuna.
Speaking to FoodIngredientsFirst, Antony said: “There has been a great demand for the product in India and globally. Frying oils have always been facing the flak of reuse owing to the health hazards they sometimes bring along. The consumers are well aware of the fact leaving the manufacturers with no good/natural alternatives that can provide a complete solution.”
“We faced a few challenges when developing this,” he explains, “Creating a complete solution that works well in frying oil, without changing, color, flavor and extends the time you can reuse the oil frying was challenging. On the top of that, designing an all-natural solution is not an easy task since we need to mask the taste of the formulation.”
“We expect the formulation to be well received by manufacturers worldwide since many food manufacturers and food service companies face this problem and would prefer to find a natural solution,” Antony adds.
“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 manufacturers meet FSSAI's new standards and keep frying oil consumption economical,” he concludes.
By Elizabeth Green
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