Clean-label Approach to Flavor & Color Protection for Salad Dressing Products
Challenge: Delay oxidation, color and flavor changes
Solution: GT-FORT™
Typical applications: Ranch Dressing
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Emulsions such as salad dressings are highly susceptible to oxidation due to the high surface area found between the lipid-water interface and bulk oils. This results in high interaction in the lipid molecules of dressing with air and moisture, promoting oxidation. Controlling this oxidation is imperative to preserve the taste, color, and shelf-life of the dressing.
Kemin has developed an oil-soluble green tea extract, a viable alternative to EDTA in ranch dressing. Oil-soluble green tea extract allows food manufacturers to replace synthetics in their food products, minimizing the need for multiple ingredients and still having comparable shelf-life while allowing the manufacturer to meet consumer demands.
Based on the ranch dressing study, Kemin's solution has shown to address the following:
- Flavors and odor issue
- Color changes
- Shelf-life challenges
Looking for a clean-label approach to flavor and color protection?
Food Technologies Blog
You are viewing South Asia
Choose Your Location:
- United States
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- South America
- EMENA
- Sub-Saharan Africa
- Russia
- South Asia
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- Global
Choose Your Location:
- United States
- Canada
- Mexico
South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
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