New green tea extract slows oil deterioration
April 26, 2011
by Jeff Gelski
DES MOINES, IOWA — Kemin has introduced GT-Fort, a water-soluble liquid extract based on green tea that is oil dispersible and is designed to slow the deterioration of frying oil. GT-Fort, a natural flavor, has been shown to work as an alternative to synthetic antioxidants and tocopherols commonly used in frying oils.
“When tested in palm oil used to create instant noodles and french fries, GT-Fort worked as effectively as synthetics to delay the deterioration of oil, without changing the flavor profile,” said Will Schroeder, research and development director for Kemin’s Food Technologies division in Des Moines.
Dr. Schroeder is scheduled to give the presentation “Evaluation of Natural Rosemary and Green Tea Extracts on Frying Performance of RBD Palm Oil” May 2 during the American Oil Chemists’ Society annual meeting in Cincinnati.