Friday, January 18, 2019


With acrylamide norm in vogue, Frutarom introduces reduction solution
Friday, 13 April, 2018, 08 : 00 AM [IST]
Tel Aviv
Frutarom Food Protection Solutions offers its all-natural, high-antioxidant solution for reducing acrylamides in heat-processed foods, decreasing oxidation and extending shelf life.

High-heat cooking can impart potentially carcinogenic acrylamides at levels that can exceed 1,000 parts per billion (ppb).

The recent European Union (EU) legislation set a new benchmark levels for the amount of acrylamide in foods for various products. Commission Regulation (EU) 2017/2158 established mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food.

Frutarom conducted tests on fried potatoes and other snacks applying its all-natural Inolens 4 and SyneROX HT, tailor-made formulations. Both formulations significantly reduced acrylamide concentration in the food matrices.

The level of acrylamide was decreased by 60 per cent in the snacks, and more than 90 per cent in the fried potatoes.

The research team noted that such high reduction levels are readily attainable for food applications that have very high levels of acrylamide.

The two formulations also significantly improved oxidative stability of snacks and fried potatoes, as indicated by hexanal levels.

The performance of Inolens 4 and SyneROX HT exceeded that of the synthetic antioxidant TBHQ, which is commonly used for frying oil stability improvement. Moreover, these formulations extended frying oil shelf life, also outperforming TBHQ.

“Using these natural formulations in baking, frying applications and other high-heat applications is an all-in-one solution that reduces acrylamides while significantly slowing oxidation and rancidity of oils and fats and extending shelf-life,” said Ohad Cohen, general manager, Frutarom Food Protection Solutions.

“They are a preferred choice for ensuring compliance with the new regulations for acrylamide reduction. Inolens and SyneROX have no impact on flavour, texture, or appearance,” he added.

SyneROX and Inolens are customised blends of rosemary oil and/or water-soluble extracts in powder and liquid forms, designed to enhance food quality.

“The Inolens and SyneROX portfolios are natural and cost-effective solutions to the acrylamide reduction challenge,” explained Dushka Dimitrijevic, director, technical sales and applications, Frutarom Food Protection Solutions.

“They’re heat-stable, easy to use and have no negative impact on the sensory profile of fried or baked foods. They ensure significant reduction of acrylamides in food products,” she added.

Figure: Results of acrylamide level of potatoes fried in oil without antioxidants (control), with TBHQ, and with SyneROX HT
Frutarom Group’s Food Protection Solutions provide advanced, application-specific solutions based on natural extracts for food, pet food, cosmetic and nutraceutical industries.

Its extensive portfolio includes brands such as VivOX, Inolens, AquaROX and SyneROX. These product lines have been complemented by the innovative SubSTAR and SubSTAR Complex portfolio for pet food and rendering applications.
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