Vitiva INOLENS 12 (301888)
Vitiva Inolens 12 (301888) was dosed to flour in concentrations of 0,015 % and 0,03 %. Ascorbic acid was used as a “gold standard” at 0,05 %, following good manufacturing practice. Controls contained no antioxidant.
Product families
Applications
- Bakery
- Cereals & Snacks
Product Families
- Antioxidants & Preservatives
- Plant & Herb Products & Extracts
Other characteristics
- Functions
- Antioxidant
- Ingredient Name
- Rosemary Extract
- Labeling Claims
- Allergen-free
- Types
- Cookies, cakes,
- biscuits, cereal bars,
- pastries, pies, scones,
- cornets, wafers,
- crackers
- and more
- Markets
- Food & Nutrition
- Benefits
Benefits of using INOLENS 12 (301888) and other INOLENS products for bakery applications are; Shelf life extension naturally,; Better oxidation management and product market; Positioning,; Fresher taste of products,; 100 % natural non-allergenic formulations.
- Use Levels
- 0.3
- Conclusion
At usage level as low 0,03 % of INOLENS 12 (301888) in croissants and butter cookies, rancidity of products is greatly reduced comparing to non-treated control and product with addition of ascorbic acid. Shelf life can be extended up to two fold. While providing the benefit of protection, at the same time there was no negative change of taste, odor and other organoleptic properties of croissants and butter cookies.
- Application
Add to flour and other dry ingredients, mix well.
- Ingredient
- Rosemary Extract
- Technology
- Food Ingredients
- Processing Need
- Add to dry mix
- Storage Condition
Croissants were stored in plastic foil at room temperature and relative air humidity of 50-55 %,. Butter cookies were stored in plastic boxes at room temperature and relative air humidity of 50-55 %.
- Food Additive Number
- E 392, INS 392
- Food Ingredients Features
- Antioxidant Properties
- Enhanced Shelf Life
- Food Ingredients Functions
- Antioxidant
- Food and Nutrition Applications
- Biscuits
- Cakes
- Cereal Bars
- Cookies
- Crackers
- Pastries
- Pies
