Vitiva's Inolens 4 Protects Nuts and Seeds Against Oxidative Degradation
In order to slow the oxidation process of nuts and seeds, special storage conditions are required. These conditions cannot always be met. Adding Inolens 4 to nuts and seeds spares the need for special storage conditions.
11/01/07 Slovenian company Vitiva has launched an oil soluble solution for effective anti-rancidity protection of nuts and seeds. Inolens 4 is an all-natural product derived from rosemary that protects seeds and nuts – alone or in food products – from oxidation and extends shelf life up to 70%.
Nuts and seeds are highly nutritious, providing protein, carbohydrate and essential vitamins (such as A and E), minerals and fibers. They also are rich in unsaturated oils, including omega fatty acids, for energy and cardiovascular health. These oils are vulnerable to oxidation process in nuts and seeds and can lead to organoleptic deterioration in taste, colour and texture.
In order to slow the oxidation process of nuts and seeds, special storage conditions are required. These conditions cannot always be met. Adding Inolens 4 to nuts and seeds spares the need for special storage conditions.
“Inolens 4 is a 100 % natural, allergen-free product for preserving the original taste, odor and color of seeds and nuts in food products, and enables food producers to apply for a clean label.” says Ohad Cohen, CEO of Vitiva. “It has great advantages for applications such as chocolates, cookies and cakes. Our R&D team completely eliminated the strong odor typical to rosemary extracts and extended the shelf life.”
Oil- soluble Inolens 4 provides superior protection for seeds and nuts from rancidity, even at the room temperature. It is applied simply by spraying the seeds and nuts before use as a final product or for further processing in bakery, confectionary, oils or other products.
There is growing interest in plant-derived food additives as replacements to synthetic antioxidants like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) for slowing the oxidative deterioration of food. “Rosemary has been traditionally used as an antioxidant and food preservative," explains Cohen. ”However, most processors don’t use it since it has a strong odor that limits application. This breakthrough ingredient can slow down oxidative spoilage in a variety of applications."
