NATURAL BLENDS WITH ROSEMARY AND GREEN TEA EXTRACTS
The combination of rosemary and green tea extracts provide many advantages over single-ingredient antioxidant solutions:
- The combination of water and oil soluble ingredients gives a stronger protection of the entire food matrix.
- Due to milder, more balanced flavour characteristics of the blend higher application rates can be used compared to single ingredients. For example, the addition of high levels of rosemary extract or green tea extract alone may negatively affect the flavour profile of meat.
- The catechins in green tea extract are known for their potential to act as an iron chelator, suppressing the pro-oxidant iron that can be released from the hemoglobin during the production of ground meat.
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