Arjuna launches shelf life extending preservative for frying oils

INDIA – Arjuna Natural Ltd, India’s leading manufacturer and exporter of standardized botanical extracts for pharmaceutical and nutraceutical industries has launched a natural preservative that extends shelf life of frying oils.

The preservative is advocated as all-natural, GMO-free, oil-soluble, vegan with a formulation to combat oxidation, thermal degradation and extending the frying cycle of vegetable oils.

The investment has received strong initial response as the company was pointed to investing in environment friendly technologies and the use of clean energy at the manufacturing facility, a commitment towards the objective of the country’s Green India Mission.

This is also a boost to manufacturers who have faced challenges with faster degradation of frying oils due to higher temperature, oxidative degradation and hydrolytic rancidity.

The rapid deterioration leads to unpleasant flavours and odours, and undesirable colour changes in both the oil and in the food fried in it.

The preservative thus helps improve on oxidative stability of sensitive mixtures of different unsaturated fatty acids found in frying oils.

The company says that the formulation enhances use of oil for frying more quantity by slowing down the oxidative degradation due to reuse, thus keeping the oil safe.

It has been granted a ‘No Questions’ response letter from the US Food and Drug Administration (FDA), positioning the ingredient as an all-natural, clean and trusted brand of the powerful curcumin antioxidant.

The company notes that the launch has come at the right time when Food Safety and Standards Authority of India (FSSAI) had revised its standards to allow for the reuse of vegetable oil in frying and cooking applications, until the oil reaches a maximum total polar compound (TPC) limit of 25%.

“Our R&D team developed a natural preservative that can help maintain vegetable oil colour, taste, and functionality even in high temperatures and does not negatively affect the fried product.

“It helps food processors fry an increased number of product batches per litre of oil, with delayed TPC development and decreased time to rancidity.

The new preservative formulation helps food manufacturers meet FSSAI’s new standards and keep frying oil consumption economical,” said Benny Antony, Arjuna joint managing director.

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