Kemin’s Natural Flavor Stabilizes Frying Oil

April 26, 2011

Kemin Food Technologies (Des Moines, IA) has introduced GT-FORT, a natural flavor to delay oxidation in fried foods.

Kemin Food Technologies (Des Moines, IA) has introduced GT-FORT, a natural flavor to delay oxidation in fried foods.

GT-FORT is a water-soluble and oil-dispersible liquid extract from green tea. A unique manufacturing process maximizes the amount of polyphenols in the ingredient, making GT-FORT an alternative to synthetic antioxidants and tocopherols in various fried food applications.

“The simultaneous heat and mass transfer of oil, food, and air during deep-fat frying produces the unique characteristics of fried foods,” says Kemin. “This process also creates chemical reactions that change the physical and chemical properties of fried oil, negatively affecting the flavor stability, texture, and nutritional quality of fried foods.”

In a May 2 presentation at the American Oil Chemists’ Society Annual Meeting in Cincinnati, Dr. Will Schroeder, director of R&D with Kemin’s food technologies division, will explain how GT-FORT can solve these issues.

GT-FORT has been tested against synthetic alternatives in a variety of applications (e.g. instant noodles and French fries) with results showing comparable effects and no negative flavor impact from the natural flavor.

The ingredient is currently available in North America and the Philippines. For more information, contact Kemin at kft@kemin.com.