Kemin unveils Powerpacked Molecule technology that protects food from oxidation

SINGAPORE – Kemin Industries, global ingredients supplier to the food and beverage industry has unveiled a new technology called Powerpacked Molecule™ that enhances chemical blending process and protects food from oxidation.

Developed by Kemin Food Technologies, the innovation offers customers new and improved naturally derived antioxidants thus, advancing both food safety and customer satisfaction.

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Just like conventional natural antioxidants, Kemin said the naturally derived antioxidants has similar levels of food protection, but at markedly reduced dosage amounts, offering cost savings in their application.

It brings on board the company’s expertise in shelf-life extension and food safety solutions for the food and beverage industries, as well as 50-plus years of experience in extracting natural ingredients at the molecular level.

“The technological breakthrough of Powerpacked Molecule has created a new method for ingredient blending as a starting point in our product development.

We have created a new generation of naturally derived antioxidants using Powerpacked Molecule technology,” said Mr. Fintan Sit, President of Kemin Food Technologies Asia.

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“Our core strength has always been helping food and beverage manufacturers maintain the freshness and quality of their products.

At Kemin, it is our long-standing commitment to be at the forefront of delivering superior technology for food science to our customers who demand fresh, safe and cost-effective solution.”

The new technology will be marketed under a new Kemin brand of antioxidant products, with adherence to clean-label standards and international food-safety regulations.

To address the need for safe products especially among the health-conscious consumers, Kemin said the new antioxidant ingredients will be developed from natural extracts.

Based on laboratory tests carried out by Kemin, frying oils added with antioxidants developed through Powerpacked Molecule technology exhibited improved oxidative stability and reduced Total Polar Compound (TPC).

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Compared to untreated oils or those treated with other antioxidants, the company claimed that the crafted antioxidants help to delay darkening of the oil and extend the frying cycle for food before it needs to be replaced.

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