新的自然成分可能延長巧克力的使用壽命

巧克力產品通常容易氧化,尤其是那些含有高水平的牛奶或脂肪,使其迅速惡化。公司今天在一份聲明中公布Slovenian-based Vitiva聲稱Inolens 12是合成抗氧化劑的替代品,因為它使用天然成分,無過敏。它還聲稱,可以在不改變添加成分的味道或氣味的巧克力產品。Inolens 12測試手工製作的巧克力果仁糖,然而Vivita說,它可以用在其他糖果產品,如太妃醬和含螺母塊。該公司表示,這是一個隨時可用的配方,添加到脂肪在製造業、可可粉、糖、奶粉。Vitiva Inolens是一係列odour-reduced迷迭香提取物對減緩氧化食物。鼠尾草酸,antioxidant-based但是大大減少了痛苦和迷迭香的味道溫和使其適用於各種產品,在不改變它的味道。與政府推動食品製造商變得更加意識到自己的成分,更意識到什麼是公眾消費,天然防腐劑和添加劑,如迷迭香,正變得越來越受歡迎。迷迭香提取物的市場已經是健康的。懷疑在chemical-derived合成防腐劑推動食品製造商源如迷迭香萃取物,天然防腐劑和市場分析師全球信息全球食品防腐劑市場€4227億,達到€5220億到2008年。 Vitiva's other two rosemary extract lines are Ursole, primarily for cosmetic uses, and AquaRox, a water-soluble extract rich in rosmarinic acid that is mainly aimed at supplements and nutraceuticals. Vitiva said that its full range of deodorised rosemary extracts is available in a wide range of concentrations. These pure extracts are soluble in oil or water, and are available in powder and liquid forms. The product will be launched at this year's IFT Anuual Meeting and Food Expo, held in Chicago, July 28th to August 1st.