Frying is one of the oldest and simplest methods of food cooking. The popularity of frying relates to the speed at which the food can be cooked as well as the attractive properties of the fried food.
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FORTIUM®R Line
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 clean label 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 clean label ingredients.
This product is also suitable for plant-based solutions.
Kemin | producer of sustainably grown rosemary
Kemin is one of the largest producers of sustainably grown rosemary extract (certified by SCS Global Services). The proprietary rosemary extraction process delivers a highly refined, homogeneous solution that offers a more consistent extract. Kemin guarantees the highest consistency and value due to the complete vertical integration combined with advanced plant selection and manufacturing processes.
Want to go for Organic?
FORTIUM® R30 OR: Natural Organic Rosemary Extract
Organic food products are in high demand and immensely popular and no, there’s little chance of their appeal slowing down any time soon. To aid food manufacturers in meeting that demand, Kemin offers FORTIUM R30 OR, an organic natural rosemary extract solution that protects organic food products from oxidative rancidity and increases shelf life in a variety of food products including meat and poultry, bakery and cereals. Available in both liquid and dry variants, FORTIUM R30 OR acts as the right alternative to traditionally used synthetic preservatives.
Protecting your fats and oils products
Healthier oils... less stable?
Nowadays, vegetable oils such as refined rapeseed oil and sunflower oil are widely used. There is an increased preference of consumers for specific vegetable oils which are healthier due to the higher content of unsaturated lipids. Unfortunately, such unsaturated fats and oils are less stable compared with saturated fats such as animal fats or palm oil. This affects flavour, texture and shelf life of fried product.
“The choice of the deep-frying medium is always a compromise between the technological as well as the nutritional and health requirements”.
Kemin can extend the shelf life of fried tortilla chips with inclusion of FORTIUM RG20 Liquid natural flavourings.
A Kemin Success Story | The effect of frying oil quality on the shelf life of tortilla chips
To protect the quality of the finished food product it is essential that industrial frying oils are able to withstand the harsh conditions that go along with the high frying temperatures. Furthermore, the quality of the oil also plays a key role in maintaining the organoleptic properties of the fried food product during storage.
Disclaimer: Product allowance and labelling may differ based upon government requirements. Certain statements may not be applicable in all geographical regions.
