The natural antioxidant, created from rosemary extract along with other functional ingredients, has been developed to reduce the rancidity, oxidative deterioration of food. Speaking with FoodNavigator, Geo George of Synthite Natural Specialities said that after looking at synthetic antioxidants on the market, they set out to develop a natural solution that had better efficacy than other ingredients, and came up with the new NEAOX natural ingredient.
“We found that the efficacies were almost the same [for synthetics and NEAOX] in mayonnaise," said George.
Natural limits?
George explained many countries limit the use of synthetic antioxidants in food products, whilst natural antioxidants have greater limits.
“We are using rosemary extract which can be used at higher levels than the synthetic antioxidants,” said George.
“You have the advantage that you can increase the amount of stabiliser used, meaning you have slower oxidative deterioration, and the product is fresher for longer,” he added.
He noted that the products slows the development of rancidity at lower concentrations than EU regulated levels whilst having no impact on flavour.
George explained that the new ingredient uses rosemary extract as the main functional ingredient, which works in synergy with other natural functional ingredients to stabilise the products. He noted that extensive research was carried out to find other natural functional ingredients that worked in synergy in the mayonnaise product.
He added that the product can be delivered in both oil and water soluble versions.