Fresh out of the oven: baked potato production
Being so versatile, potatoes can be processed in numerous ways. Because health is an increasingly important factor regarding food choices, baked potatoes are a popular option.
Fully automated chips making plants enable trademark producers such as Pringles to have an output higher than 2,000 kilograms per hour, according to the oven manufacturers’ specifications. Baked fries can also be...
Kemin has introduced GT-FORTTM - a natural flavor that can be an alternative to synthetic antioxidants and tocopherols commonly used in frying oils.
GT-FORT is a green tea-based water-soluble liquid extract that is oil dispersible and effectively slows the deterioration of frying oil, reducing oxidative rancidity even at high temperatures.
The simultaneous heat and mass transfer of oil, food and air during deep-fat frying produces the unique characteristics of fried foods. This process also creates chemical reactions that change the physical and chemical properties of fried oil, negatively affecting the flavor stability, texture and nutritional quality of fried foods.
The unique multi-stage green tea extraction process used to manufacture GT-FORT, maximizes the polyphenols that provide effective antioxidant properties which delay oxidation in a variety of fried food applications.
"Our research demonstrates that GT-FORT performs as well as the synthetic ingredients commonly used to stabilize frying oils," said Dr. Will Schroeder, research and development director for Kemin's Food Technologies division. "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."
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