Q&A

Kemin has a very broad portfolio, knowledge and expertise for meat, poultry & fish, fats & oils as well as sauces & dressings. Our expertise does not stop with these food applications. We can also help you to extend the shelf life of dairy, cereals, paprika powders, bakery products and many more.

Kemin offers a complete line of natural rosemary extract-based products designed for maximum effectiveness against colour and flavour degradation. Furthermore, Kemin specialises on synergistic blends with rosemary extract and other clean label ingredients such as green tea and gallic acid.

FORTIUM^® R  |  EN-FORT^™  |  NaturFORT^™

Natural antioxidants (mixed tocopherol blends) as well as synthetic antioxidants are also part of the Kemin portfolio to extend shelf life. Furthermore, our natural antioxidant product range included FORTI-FRY^™, a label-friendly solution that can be used to extend the frying life of your oil product.

Oxidation, a chain reaction that occurs in the presence of oxygen, is responsible for the deterioration in the quality of food products, including off-flavours and off-odours. It is affected by processing, packaging and storing methods, as well as product ingredients. Kemin antioxidants will protect all parameters of your food product during the production process. They keep your product of high quality and appealing during the entire shelf life.

Besides the well-known triplet oxidation (fat oxidation), also singlet oxidation can cause quality loss in food products, mainly when exposed to light. The main importance of the difference in reaction mechanism is the generation of different oxidation breakdown products. The deleterious effect of (sun)light on flavour stability during shelf storage requires an evaluation of suitable preventive measures. In order to prevent singlet oxidation, a singlet oxygen quencher is needed.

Kemin has specific natural flavours and antioxidant blends containing green tea, acerola, spearmint, tocopherols and gallic acid to offer a tailor-made solution for each type of oxidation in a food matrix.

Oxidation leads to off-flavours and off-odours as well as colour loss of your food products. By using antioxidants and extracts, Kemin can delay the onset of oxidation and thus also safeguard the colour of your food product.

Kemin food safety solutions consists of a label-friendly buffered vinegar product with a balanced flavour profile that will inhibit the growth of spoilage bacteria, leading to a safe product and a longer shelf life. Kemin’s buffered vinegar products can be applied to meat, poultry, fish as well as deli-salads. We have both liquid and dry formulations as well as an organic version that can be applied to organic foods.

Generally, Kemin products should be added as early as possible in your production process. Oxidation is an irreversible process and process conditions such as high temperature can be very stressful.  An antioxidant or plant extract protects the fat fraction of the product during the production process. In this way, the quality can be safeguarded, and a longer shelf life of the end-product will be reached.

Kemin rosemary products extend the shelf life of food. This means the products can stay longer on the shelf in the supermarket, contributing to less waste. Kemin is one of the most vertically integrated suppliers of plant-based ingredients. Across the supply chain, Kemin controls the breeding, plant selection, growing, harvesting and extraction steps for many of our specialty crops. The vertically integrated supply chain allows Kemin to ensure that every batch of product is consistent. You can expect the same efficacy every time you purchase our plant-based ingredients.

We have our own plantations in the US, where our headquarters is located. We work together with local farmers. This partnership enables us to monitor the entire supply chain, from breeding, plant selection, growing, harvesting and extraction to quality monitoring. The vertically integrated supply chain allows us to ensure that every batch of product is consistent. You can expect the same efficacy every time you purchase our plant-based ingredients. Kemin rosemary is Sustainably Grown Certified following a third-party audit conducted by SCS Global Services (SCS).

FORTIUM^® R  |  EN-FORT™

Check our blog post about sustainability for more information.

Kemin has a wide range of certifications including ISO 9001, FSSC 22000, organic (bio) certification, Roundtable on Sustainable Palm Oil (RSPO), Kosher & Halal certification.

FSSC 22000 is a very important international standard in the field of food safety. It’s globally endorsed by the largest food companies. Our customers and prospects expect us to work in accordance with FSSC 22000. The same goes for quality. Kemin has an ISO 9001 certification. We want to reach as many people as possible with our ingredients. That's why we are also Halal and Kosher certified.

Our RSPO (Round Table on Sustainable Palm Oil) certification demonstrates that we source palm oil derivatives in accordance with the rules set by the RSPO.

Check our blog post about standardization to learn more about our certificates.

Kemin markets ascorbyl palmitate, which is a derivative from palm oil. Consumers demand sustainable and environment-friendly ingredients. Since February 2016, Kemin is an associate member of RSPO (Round Table on Sustainable Palm Oil). RSPO is an organisation focusing on sustainable palm oil sourcing. Kemin holds a Mass Balance (MB) supply chain system certification, contributing to the production of certified sustainable palm oil. 

Kemin’s SHIELD^® product line will inhibit mould and keep your bakery products safe and fresh. We offer both liquid and dry solutions. The liquid propionic acid solutions can be added to tortilla products and our dry calcium propionate is the best product variant for bread products.

Fresh meat is very susceptible to microbial spoilage because it has a water activity (0.99), which will support and promote the growth of microorganisms. Although the meat is generally free of microorganisms at the time of slaughter, microorganisms from soil and manure can transfer from the hides to the meat and cause contamination during the meat processing. Environmental conditions during storage of the finished meat product will dictate which type of spoilage bacteria will proliferate.

Off-odour and off-flavour in meat products is caused by either microbial spoilage or oxidative rancidity. Lipid oxidation of meat products is the primary cause of quality loss in frozen products and Modified Atmosphere Packaging (MAP). Lipid oxidation is composed of three phases: initiation, propagation and termination. During the initiation phase, an unsaturated fatty acid loses a hydrogen ion and forms a lipid radical in the presence of catalysts such as light, heat or metal ions.

During lipid oxidation, byproducts degrade and develop into products such as aldehydes, which are primarily responsible for warmed-over flavour (WOF), described as cardboardlike, painty or rancid.

The concentration of total polar compounds as well as the concentrations of dimerised and polymerised triglycerides (DPTG) are widely accepted parameters to decide whether the used oil should be replaced. Many European countries have regulatory limits of 24-27% (w/w) TPC and/or 10-16% DPTG.

The colour of the frying oil will become more intensive and darker and is highly affected by the type of food being fried. Darkening of the oil is caused by Maillard reaction products of amino acids and unsaturated carbonyl compounds. This reaction results in the formation of a variety of heterocyclic compounds which contribute to the flavour of the fried food. However, there is no direct correlation with the colour change and the deterioration of fat. Oil can turn dark quickly, while still having a good oxidative status. On the other hand, chemical parameters such as polar compounds and anisidine value will increase when frying oil becomes rancid.

Low fat emulsions usually contain smaller fat droplets compared with full fat emulsions. The small droplet size ensures a high physical stability of the emulsion and whiteness. However, because of the smaller droplet size, there is a bigger surface contact area with water and metal ions and this causes a higher risk of oxidation.

Marine oils are very vulnerable to oxidation due to their high content of polyunsaturated fatty acids. If you are looking for an effective antioxidant solution to protect marine oil, Kemin offers FORTIUM^® RPT40 Liquid. Consisting of tocopherols, rosemary extract and ascorbyl palmitate as the active ingredients, it’s very effective in maintaining the shelf life of marine oil and keeping its quality. 

MDM is more susceptible to oxidation than whole muscle meat because it is grinded. Grinding increases the surface area, which leads to an increased contact with air (oxygen). Cell membranes disruption during grinding results in iron release from myoglobin. Furthermore, in the MDM process, bones are partly destroyed. The metal ions which are released from the bones, promote oxidation as well. 

Amongst meat products, poultry meat is more prone to the development of oxidative rancidity compared with red meat. This is explained by the higher content of phospholipids in poultry meat. Phospholipids are in the membrane structure and rich in poly-unsaturated fatty acids. It has been demonstrated that the oxidation of meat starts by a peroxidation of the phospholipid fraction. Due to the high degree of poly-unsaturated lipids the phospholipids are most prone to oxidation. 

Baked or cooked poultry meat can be stored in the fridge and later re-heated. This leads to an unpleasant, characteristic flavour. This flavour is caused by volatile lipid oxidation products e.g. hexanal. Cooking accelerates oxidation by releasing haem from myoglobin. Despite storage in the fridge, oxidation progresses. WOF development is related mostly to the content and oxidation of phospholipids and can thus be slowed down by the use of antioxidants. 

Water activity is the amount of “free” water; also referred to as “available” water. It measures the state of water in food, indicating the amount of water available for chemical, microbial and enzymatic reactions. Hence it is a critical factor in determining shelf life. Water activity is not the same as simple moisture content (the quantity of total water in a food product). An aw value < 0.2 means that a high rate of lipid oxidation can occur. The same also occurs if the aw value increases above 0.5 along with the potential for microbial issues. From a microbial and lipid oxidation standpoint, an aw value between 0.2 and 0.5 is ideal. Thus, in order to keep the microbial, chemical and sensory quality of a food product, even if the product has a very low aw, an antioxidant is recommended.

At Kemin, we address current technical and operational challenges inherent to producing meat substitutes and examine the functional and nutritional options open to customers targeting new markets with their protein products. Kemin's product range consists of natural, label-friendly, and organic solutions that meet our customers' expectations for their alternative protein sources. Solutions include BactoCEASE^® NV buffered vinegar food safety solution for microbial spoilage. Often, meat analogue products are fried, hence FORTI-FRY™ could help to extend the frying life of oil and FORTIUM^® RG20 Liquid to delay oxidative rancidity of the fried food product. Read our blog for more info. 

Most Kemin products are available in dry and liquid variants. Depending on your production process, you can decide which product is most suitable for your application. For meat products, for example, a liquid product can be injected or added to the brine/marinade, whereas a dry product can be easily added to the spice mix.

Kemin offers water-soluble as well as lipo-soluble products. Emulsifiers allow us to disperse antioxidants and plant extracts in food systems in which they would normally not dissolve. Water- and liposoluble antioxidants can be combined into one product by adding emulsifiers to the blend. Furthermore, it allows to create synergistic combinations in which the ingredient combination outperforms each single ingredient.

The product beneficial characters originate from a clean label combination of buffered vinegar and natural plant extracts. This all-in-one solution does not only control spoilage bacteria, but also provides the additional benefit of maintaining a bright red colour and fresh flavour of processed meat products. The product offers a total freshness package reflected in one blend, which provides the needed convenience and user-friendliness to your customers.

Meat spoilage can be divided into two criteria: oxidation rancidity and microbial spoilage. Oxidation causes colour and flavour issues while microbial contamination has an impact on sensory but more importantly meat safety. NaturCEASE Dry offers multiple benefits in one blend: curb lipid oxidation and protect against spoilage bacteria.

1. Clean label blend

2. All-in-one solution: preservation of meat colour, flavour and safety

3. Efficacious blend: bacteria inhibitor, oxygen scavenger and free radical scavenger.

4. Convenience and user-friendliness

Vinegar, Natural plants extracts

Technical data in minced beef and minced pork can be downloaded from the Kemin website.

The product should be stored in a dry, cool and dark place. Not below 5°C. Do not freeze. Keep container closed when not in use. Use the product within 12 months of the manufacturing date.

20kg bag food grade.

A natural antioxidant combination consisting of natural tocopherols as the active ingredients, developed for the preservation of frying oils. 

To position Kemin as the oil expert by offering a cost-effective natural antioxidant to the frying oil industry. FORTI-FRY improves the oxidative stability as well as general performance of frying oils and significantly prolongs the lifetime.

1. Natural, label friendly blend

2. Delays formation of polar compounds

3. Cost-effective efficacious product which allows for a longer frying lifetime and cost-savings.

4. Sufficient heat transfer results in even browning of the food as from the first batch

5. Prevention of foaming

Natural tocopherols, vegetable oils and a unique emulsifier system.

The recommended dose rate is 2500-5000 ppm depending on the desired shelf life.

Antioxidants: Tocopherol rich extract (E306)

Kemin has technical data available in different oil types such as high oleic sunflower oil, rapeseed oil and other oil combinations. All technical literatures as well as our frying brochure can be downloaded from the Kemin website.

20 kg jerry can

200 kg barrel

1000 kg IBC (food grade)

Should be stored in a dry, cool and dark place. Not below 5°C. Do not freeze. Keep container closed when not in use. Mix well before using. For best results, use product within twelve (12) months of the manufacturing date.

Kemin Customer Laboratory Services (CLS) team offers a service package to help detect oil deterioration and increase the frying life of the oil. The goal is to deliver a significant cost savings in industrial frying by reducing the number of oil changes and increasing the quality of the fried food.

The team uses Near-Infrared (NIR) Spectroscopy, which is a spectroscopic method that uses the near-infrared region of the electromagnetic spectrum. This allows to measure the main parameters of frying oil oxidation and polymerisation i.e. anisidine value, acid value, total polar compounds and dimerised and polymerised triglycerides.

Kemin products can protect oil and food throughout the entire frying process: from storage of bulk oil, through frying and finally shelf life of the fried product.

A food oil tester can be used to speed up the measurement of total polar compounds during food production.

BactoCEASE NV is a time-tested water-soluble vinegar-based preparation with a balanced flavour profile that can be added to processed meat, poultry and fish products as well as deli salads to enhance quality.

BactoCEASE NV is a label-friendly alternative to synthetic preservatives that will be applied at a lower application rate compared to lactates. The solution is very effective in inhibiting spoilage bacteria and will keep your food product safe and fresh.

1. Label-friendly solution

2. Balanced flavour profile

3. Effective food safety intervention

4. Different solutions: dry product is easy to mix in spice mix and liquid product can be dissolved in a brine or injected

5. Organic liquid product is also available

Spirit vinegar buffered with various buffering agents.

The recommended dose rate is 1000-10.000 ppm depending on the end user application.

For inclusion as an ingredient, suggested labelling is “buffered vinegar” or “vinegar”.

Kemin has data available for deli-meat, processed meat and fish applications. Consult our product page for more information.

Liquid: 20 kg jerry can and 1000 kg IBC (food grade)

Dry: 20 kg bag (food grade)

Should be stored in a dry, cool and dark place. Not below 5°C. Do not freeze. Keep container closed when not in use. Mix well before using. For best results, use product within twelve (12) months of the manufacturing date.

NaturFORT is a versatile flavouring combination consisting of rosemary and green tea extracts that complement each other. They provide superior protection with a positive impact on flavour, colour and odour. The blends are highly efficacious in sauces, dressings and condiments as well as in meat and poultry products. 

The combination of rosemary and green tea extracts provide many advantages over single-ingredient solutions: 

- The combination of water and oil soluble ingredients gives a stronger protection of the entire food matrix. 

- Due to milder, more balanced flavour characteristics of the blend, higher application rates can be used compared to single ingredients. 

- The catechins in green tea extract are known for their potential to act as an iron chelator, suppressing the pro-oxidant iron that can be released from the hemoglobin during the production of ground meat. 

Tocopherols donate their phenolic hydrogen to lipid free radicals to quench the chain propagating step. Substituent groups on the phenol residue increase reactivity of hydroxyl group to donate electron / hydrogen. 

Yes Kemin offers plant-derived natural antioxidants based on mixed and/or enriched tocopherols and formulated blends which have shown to be especially efficacious in extending the shelf life of food products (FORTIUM^® T product line). Our tocopherol formulations can provide extra protection for high stress processing conditions. Our FORTIUM T products provide a desirable natural alternative to time-tested synthetic antioxidants such as BHA, BHT, or TBHQ. 

Acerola extract originates from the acerola cherry (Malpighia Glabra L.), which is a label-friendly super fruit rich in ascorbic acid. Acerola is a natural source of vitamin C which functions as a natural oxygen scavenger, delaying lipid oxidation and colour deterioration in meat products. Acerola extract functions as an anti-browning solution as well as cure accelerator. The FORTIUM^® A product line from Kemin includes acerola extract. 

Free radicals formed during lipid oxidation impair the ability of naturally occurring enzymes to maintain myoglobin in the reduced state. The heme iron becomes oxidised and the newly formed metmyoglobin is unable to reversibly bind oxygen, causing the meat to turn brown. Ascorbic acid functions as a reducing agent in fresh meats, helping maintain the heme iron in its reduced state, protecting colour. 

FORTIUM R is a complete line of rosemary extract-based products designed for maximum effectiveness against colour and flavour degradation. The food products can be used in several applications such as proteins, sauces, fats and oils. FORTIUM R provides a label-friendly alternative to traditionally used synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), or tertiary butylhydroquinone (TBHQ). Furthermore, Kemin offers synergistic blends with rosemary extract, gallic acid, green tea extract and other label-friendly ingredients. 

That depends on the application. In minced meats for example, the dry variant can be applied together with the spice blend. Also, during salting of fish, a dry version would be more convenient. In brined applications, both BactoCEASE NV Liquid or Dry can be mixed in the brine after which it can be injected into the meat or fish. 

BactoCEASE NV is a buffered vinegar product. The buffering offers besides a technological benefit (easier to handle and no protein denaturation), a flavour benefit as well, as it provides a balanced flavour profile compared with a traditional, non-buffered vinegar.

Yes, BactoCEASE NV contains less sodium compared with sodium lactate. Compared to the standard dosage of 2% sodium lactate and depending whether you want to switch to the dry or liquid version, you can reach a sodium reduction of 54 to 82%, respectively. 

Yes, Kemin offers BactoCEASE NV OR Liquid that is certified organic and can be applied to organic food products. 

GT-FORT is a oil-soluble green tea extract which significantly delays lipid oxidation, lengthens the shelf life of food, and maintains brand consistency thanks to a consumer-friendly ingredient.

With GT-FORT you can benefit from a consumer-friendly option that will not negatively impact sensory attributes, is heat stable and does not precipitate in the oil. GT-FORT combines the benefits of oil solubility with the antioxidant properties of traditional green tea extract.

- This oil-dispersible homogeneous solution is ideal for frying and other oil-based applications.

- Its unique multi-stage extraction process that maximizes catechin stability  provides highly active compounds that delay oxidation. 

- Its highly efficacious in fats and oils food matrices which makes it a natural alternative to conventional synthetic antioxidant like TBHQ, BHA, BHT.

- There is characteristic green tea notes which provides balanced flavour profile.

Kemin offers Customer Laboratory Services (CLS) to determine the optimal and most cost- efficient inclusion rate in your food product. Kemin’s CLS team provides dedicated support throughout all phases of testing using a combination of analytical techniques and accelerated oxidation tests to provide customized shelf-life solutions.

A higher dosage does not always offer a better protection. In the testing protocol, Kemin will recommend a dose response study to find the right balance between efficacy, cost-effectiveness and a balanced flavour profile. A lower dosage of a highly concentrated product does not always offer better results than a higher dosage of a lower concentrated product.

Kemin has a broad range of formulations that offer the best distribution of actives for each food application. The full potential of the active compounds is achieved through formulation technology. In dry formulations the high active surface will enable a more efficient dispersion in a solid food matrix, whereas our liquid oil or water-soluble formulations have been developed to disperse the active molecules highly efficiently into a variety of oil or aqueous matrices.

GT-FORT is a oil-soluble green tea extract which significantly delays lipid oxidation, lengthens the shelf life of food, and maintains brand consistency thanks to a consumer-friendly ingredient.

With GT-FORT you can benefit from a consumer-friendly option that will not negatively impact sensory attributes, is heat stable and does not precipitate in the oil. GT-FORT combines the benefits of oil solubility with the antioxidant properties of traditional green tea extract.

- This oil-dispersible homogeneous solution is ideal for frying and other oil-based applications.

- Its unique multi-stage extraction process that maximizes catechin stability  provides highly active compounds that delay oxidation. 

- Its highly efficacious in fats and oils food matrices which makes it a natural alternative to conventional synthetic antioxidant like TBHQ, BHA, BHT.

- There is characteristic green tea notes which provides balanced flavour profile.