Fortium RVC is a consumer-friendly ingredient that can be used as an alternative to traditional tocopherols in bakery and snack applications.
The blend of rosemary extract and ascorbic acid – which is suspended in a base such as vegetable oil – helps manufacturers significantly delay the onset of lipid oxidation.
Kemin utilized a proprietary grinding technology to ensure the suspension has small and uniform particles to improve the physical stability of fats and oils in each application.
Complements traditional options
“This new blend is a great complement to our proprietary oil-soluble green tea extract and more traditional options, such as mixed tocopherols and synthetics,” said Courtney Schwartz, principal marketing communications manager, Kemin Foods Technologies.
“Fortium RVC helps fill the gap between efficacy and clean label as manufacturers continue to respond to consumer demand for consumer-friendly labels.”
Kemin’s portfolio of oxidation control solutions ranges from traditional synthetic antioxidants and tocopherols to rosemary, oil-soluble green tea, plant extracts and blends.
Additionally, the company’s technical team work with processors to determine their exact needs, be it simple, single-ingredient formulas or customized blends or extracts designed to solve difficult, specific technical challenges.
Kemin Food Technologies is a division of Kemin Industries, a manufacturer of more than 500 specialty ingredients for the food, agricultural, pet food and textile industries.
Established in 1961, Kemin is a privately held, family-owned company with more than 2,500 employees and operations in 90 countries, including manufacturing facilities in Belgium, Brazil, China, India, Italy, Russia, Singapore, South Africa and the US.