Frutarom Launches Oil-Soluble Plant Extract to Counteract Rancidity

28 Feb 2014 --- Frutarom Savory Solutions has introduced Origanox OS-T, a new oil-soluble variant within its portfolio of natural plant extracts which secures the freshness, taste and quality of foods throughout their shelf life. The extract leads to excellent results in fried foods, extruded snacks and baked goods.

Origanox OS-T is free from emulsifiers and can be labeled as “natural flavor” or “natural plant extract” and thus contributes to more appealing product labels. It is available in liquid form and is easy to handle in terms of usage and dosage.

The base for Frutarom’s new extract is a specific mix of selected tea leaves. Thanks to the particularly high content of phenols in these leaves, Origanox OS-T inhibits oxidation effectively. The extract remains stable and active even at very high temperatures of more than 180° C, which are commonly achieved when baking, extruding or frying.  

When Origanox OS-T is added to frying oil, the fried products such as fries, potato chips, chicken nuggets and donuts are stabilized. The result is foods which are appealing and retain their freshness for longer. When used for baked and extruded goods, Origanox OS-T just has to be added to the dough.  

Even at low dosages, the extract is extremely effective against rancidity. This makes it a cost efficient way of improving the quality of foods in a straightforward and natural way. As Origanox OS-T is organoleptically neutral, it doesn’t impact on the taste and smell of the finished products.