Arjuna launches vegetable oil preservative

22 Jan 2018

Arjuna Naturals Extracts has launched its natural preservative formulation for combating oxidation, thermal degradation, hydrolytic rancidity and extending the frying cycle of vegetable oils.

Arjuna Naturals Extracts has launched its natural preservative formulation for combating oxidation, thermal degradation, hydrolytic rancidity and extending the frying cycle of vegetable oils. The new, all-natural preservative formulation is said to contain a few simple ingredients and enable a clean label. It is GMO-free, oil-soluble and vegan. Initial response was so strong, according to the company, that it decided to immediately market the solution worldwide.

FSSAI (Food Safety and Standards Authority of India) of India has revised its standards to allow for reuse of vegetable oil in frying and cooking applications until the oil reaches a maximum Total Polar Compound (TPC) limit of 25%, Arjuna notes. Any edible oil used for frying application that crosses this maximum limit of TPC will be considered unsafe. Arjuna's formulation also helps manufacturers use oil for frying more quantity by slowing down the oxidative degradation due to reuse, thus keeping the oil safe.

Frying oils contain sensitive mixtures of different unsaturated fatty acids that influence oxidative stability, according to Arjuna, and degradation of frying oil occurs quickly due to higher temperature, oxidative degradation and hydrolytic rancidity. These cause rapid deterioration that leads to unpleasant flavours and odours, and undesirable colour changes in both the oil and in the food fried in it.

Food and foodservice companies typically evaluate Peroxide Value (PV), which measures oxidative degradation only and hydrolytic rancidity measured by Free Fatty Acids (FFA) both of which fluctuates during frying. This is the reason why TPC is considered an accurate indicator of quality of frying oil, Arjuna says.

“Our R&D team developed a natural preservative that can help maintain vegetable oil color, taste, and functionality even in high temperatures and does not negatively affect the fried product," said Benny Antony, Joint Managing Director for Arjuna. “It helps food processors fry an increased number of product batches per liter of oil, with delayed TPC development and decreased time to rancidity. The new preservative formulation helps food manufactures meet FSSAI's new standards and keep frying oil consumption economical.”

Arjuna launches vegetable oil preservative