Naturex taps natural trend with new ingredient lines
The new ingredients, launched globally, meet both industrial expectations for effective ingredients as well as consumer demand for all natural food products, said the French firm.
Essential oils and oleoresins
Naturex has introduced two new products under its essential oil and oleoresin line: Aquaready and EZ-Caps.
The new Aquaready range is said to be particularly suited for use in non-fat or low-fat products. “As essential oils and oleoresins are oil-soluble, their use in fat-reduced formulations can become an issue,” said Naturex. The firm said its Aquaready ingredients are water soluble, which expands their use in food formulations.
The ingredients, which come in liquid form, allow food manufacturers to combine aromas from herbs and spices in applications such as salad dressings, sauces, marinades, seasonings, mayonnaise and stocks.
Naturex has also introduced an encapsulation technology – EZ-Caps – for its essential oils and oleoresins. The ingredients are spray-dried and encapsulated, which is said to standardize their strength and flavour profile, while protecting them from degradation over time
In a twelve-week quantitative trial, the firm found that the encapsulation technology helped maintain the intensity, persistence and mouthfeel of a seasoning product made with garlic essential oil. The test included five criteria: odour intensity, taste intensity, taste sulfurous, taste mouthfeel, and taste persistence. According to Naturex, its study confirms that EZ-Caps can be used as an alternative to ground spices in the technology of flavour delivery.
Antioxidant meat preservative
Naturex has also introduced a blend of rosemary and pomegranate extracts that can be used to extend the shelf-life of cooked pork products.
The Xtrablend RP ingredient is said to help prevent colour fading and maintain taste intensity via its antioxidant activity.
A study conducted on the ingredient found that pork treated with 0.1 per cent Xtrablend RP showed better prevention of lipid oxidation than an untreated control product.
“Severe warmed over flavour was detected in the control sample after two days of storage whereas the sample treated with XtraBlend RP remained tasted fresher with enhanced saltiness and savoury notes,” said Naturex. “XtraBlend RP also preserved the freshly cooked colour of the pork during 8 days of aerobic storage. XtraBlend RP delayed greenish colour formation and prevented the decline in the red hue while the control lost its pinkish colour and turned greenish grey during storage.”
