Kemin offers consumer-friendly solution to replace TBHQ in par-fried meat and poultry applications
Kemin: Clean Label Appeal
Kemin Industries announced results of a recent study that showcased how oil-soluble green tea extract could be used in par-fried meat and poultry applications (including deli meats) to replace tertiary butylhydroquinone (TBHQ).
Par-frying, a process where meat and poultry products are placed in high temperature oil for less than a full lethality cooking process, is used to set batter and/or breading, set exterior proteins to hold a shape, or to impart a color and/or flavor on the surface of the product. The new research study suggests that Kemin’s oil-soluble green tea extract NaturFORTTM LGR 105 is an effective alternative to TBHQ, providing flavor stabilization to the frying oil used for par-fried foods.