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FORTIUM® RGT — Rosemary and Green Tea Extract
FORTIUM® RGT is a versatile combination of rosemary extract and green tea extract that when combined provide superior oxidation protection without negatively impacting flavor, color, or odor profiles of your food products. These blends are highly efficacious in meat, sauces, dressings, oils, and other high fat content foods.
FORTIUM RGT can help brands overcome the quality and shelf life challenges caused by lipid oxidation.
As the food industry continues to grow, so does the competition, pushing manufacturers to continuously produce quality products to stay on top. However, manufacturers encounter many challenges that put their brands at risk. Challenges include managing profits and producing quality products. One major hurdle to achieving consistent quality is loss of flavor and color. High fat containing foods like meat, sauces, dressings, and oils, are highly susceptible to oxidation.
During oxidation, food products begin to lose desirable characteristics such as color and flavor. Without these qualities, manufacturers begin to fall behind in the competitive marketplace. Our superior rosemary extract and green tea extract blends can help delay oxidation and keep your products fresher for longer.
Using a combination of rosemary extract and green tea extract can provide more advantages over single ingredient antioxidant solutions. Such as eliminating the herbal flavor associated with high useage levels of rosemary extract or green tea extract. By using them together, brands can use higher levels without negatively impacting sensory. In addition, the catechins in green tea extract may act as an iron chelator, suppressing the iron released from the hemoglobin, which can be prevalent in ground meat and can accelerate oxidation.
By combining the capabilities of both a rosemary and green tea extract, manufacturers are left with greater color and flavor protection–leaving products more appealing to consumers.
Once oxidized, meat begins to lose color and flavor integrity–attributes that contribute to consumer’s buying decisions. With the help of FORTIUM RGT, meat can retain its color and flavor for longer, meaning less waste for manufacturers and consumers.
FORTIUM RGT was evaluated in ground pork and pork sausage for efficacy in delaying undesirable oxidation and flavor changes over time.
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