Herbalox® Seasoning for Stabilization of Cereals
Stabilizing cereals can be challenging to maintain a fresh flavor and aroma while striving for a cleaner consumer label. Natural antioxidants can often fall short of expectations due to performance and objectionable flavor contribution. Herbalox® Seasoning is a convenient addition to extruded cereals that provides a reduction in the development of off rancid, cardboard-like flavor notes resulting in improved shelf life (see below).
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Herbalox® Seasoning XT rosemary extracts provide oxidative stability that delay the onset of off flavors and aromas while not contributing objectionable flavors associated with most natural antioxidants.
Manage Oxidation in Cereals
Kalsec® Herbalox® Seasoning was evaluated to improve stability of an extruded cereal by slowing the formation of hexanal, a typical marker for oxidation in food.
Results: Cereal containing Herbalox® Seasoning showed a 79% decrease in the formation of Hexanal.
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The use of Herbalox® Seasoning and Duralox® Seasonings may be covered by one or more of the following US Patents: 5.084.293, 5.230.836; 5.290.481; 5.296.249; 5.314.686; 5.077.069; 5.230.916; 6.099.879 and 7.037.543.
With the Kalsec® line of innovative antioxidants, new opportunities for stabilizing baking and snack foods are now available.
High fat levels in baked goods can often create instability and comprimise shelf life. As a result, off flavor and aromas can be generate as well as the loss of the original freshness and flavor profile of the baked goods. In the sensory graph below, a peanut butter cookie (Control) has lost some of its consumer appeal due to the reduction of fresh peanut aroma and flavor and increased oxidized off flavor and aroma.
Herbalox® Seasoning maintains the fresh peanut aroma and flavor in the cookie for increased shelf life and longer consumer appeal. Herbalox® Seasoning can easily be incorporated in both a nut and the dough to provide improved protection. In addition to sensory evaluation, a reduction in off flavor and aromas can be measured by a 50% reduction in hexanal formation over 4 weeks.
Protect Baked Snacks
Even low fat products can have shelf life concerns and go rancid due to exposure to air, light, processing conditions, packaging and ingredient selection. Off odors and flavors, such as the presence of "stale," "cardboard-like" flavors and rancid odors can be reduced by Herbalox® Seasonings and Duralox® Oxidation Management Systems.
Manage Oxidation in Fried Snacks
Kalsec®'s natural antioxidants can stabilize both frying oils and fried snacks.
Results: An increased hexanal value in the control samples corresponds to increased rancidity in the multi-grain chips. Lower hexanal values show improved stability with Herbalox® Seasoning.
Stabilize Nuts
Nuts can contain high levels of polyunsaturated fatty acids (PUFA) and therefore can become very unstable resulting in shorter shelf life. This instability can result in generating off flavor and aromas such as rancid and "painty" notes.
The additon of Herbalox® Seasoning can provide excellent brine solubility with uniform distribution allowing for maximum coverage of the nut and superior oxidative protection. This results in the reduction of the development of the off flavor and aromas thereby increasing shelf life.
Benefits
- Shelf Life Improvement
- Flavor and Aroma
- Tempature Stability
- Consumer Friendly Label
- Convenient Forms
- Non-GMO
- Kosher
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The use of Herbalox® Seasoning and Duralox® Seasonings may be covered by one or more of the following US Patents: 5.084.293, 5.230.836; 5.290.481; 5.296.249; 5.314.686; 5.077.069; 5.230.916; 6.099.879 and 7.037.543.
