Potato chips’ shelf life can be doubled with a new 100% natural antioxidant made from rosemary extract made by ingredient specialist Kancor’s.
Rosemary extracts are used to naturally extend the shelf life of food products. However, its flavor, aroma and color pose a challenge in application. OxiKan CL, which is the fully decolorized and deodorized extract of rosemary, has been specially developed to solve this problem. OxiKan CL, is a major breakthrough in the field of natural extracts that help prolong the shelf life without imparting any color or aroma to the end product.
Kancor’s OxiKan CL is a completely refined extract, consisting of selective non-polar anti-oxidant molecules from rosemary, uniquely formulated at Kancor. The absence of unwanted molecules such as chlorophyll, carotenoids, xanthophylls and other less oil soluble non-anti-oxidant molecules makes OxiKan CL stand out.
Kancor’s technical team revealed to PotatoBusiness, that it took a year to develop the concept, but they still improving the variants.
As a specification for using the antioxidant in potato chip production, the OxiKan needs to be blended with the oil used for frying. The product contains no allergen, but at the moment it is not allowed for use in infant food.
