Cleaner Labels Possible with Kalsec Natural Antioxidants in Pork Sausage

Kalsec recently compared lipid oxidation and color loss in pork sausage treated with natural antioxidants to commonly used synthetic alternatives, BHA/BHT.

Aug 17 2011 --- As consumer demand for simpler, cleaner labels increases, one of the biggest challenges to food manufacturers is providing a viable natural alterative to synthetic antioxidants without compromising flavor and performance. Kalsec, a producer of natural colors, flavor extracts, antioxidants, hop extracts and nutritional ingredients, recently compared lipid oxidation and color loss in pork sausage treated with natural antioxidants to commonly used synthetic alternatives, BHA/BHT (Butylated hydroxyanisole and Butylated hydrooxytoluene).

The studies concluded that it is possible to maintain low levels of oxidation similar to the synthetic antioxidants BHA and BHT when using Kalsec natural antioxidants, Herbalox Seasoning Type HT 25 and Duralox Oxidation Management System NC-204. Over the course of 20 weeks, the TBA (Thiobarbituric Acid) and color values of sausages treated with natural antioxidants were comparable to the BHA/BHT treated sausages for the same period. Untreated sausages had significantly higher TBA values during the same period. TBA measures secondary products of oxidation, which are generally associated with undesirable sensory characteristics.

Antioxidants are often used to delay the onset of off flavors and aromas, thus improving the shelf life of a food or beverage. Common synthetic antioxidants include BHT, BHA, and EDTA (Ethylene diamine tetra acetic acid). While synthetic antioxidants are cost-effective, they have limitations: they may not always be heat-stable, they have regulated usage limits and they present undesirable consumer labeling issues. Because of these issues, processors are focusing on natural antioxidants to create more consumer-friendly labels.

“As cleaner labels continue to be a consumer priority, food manufacturers continue to seek alternatives to synthetic antioxidants that not only provide cleaner product labels, but also maintain product quality and stability,” said Gary Augustine, Kalsec Product Director, Antioxidants, “These tests show another example of an application where natural antioxidants can provide a comparable natural alternative to synthetic antioxidants. Herbalox Seasoning is one of our consumer-friendly products offering clean label claims such as ‘natural flavoring,’ ‘natural rosemary flavouring’ or ‘rosemary extract,’ depending on your location in the world.”