ROSLEV Rosemary Extract for Edible and Frying Oils
ROSLEV Rosemary Extract is an innovative formulation designed to protect edible and frying oils from rancidity. Our formulation significantly reduces odor and bitterness, providing all-natural protection while maintaining the taste, odor, and color of the oils and substantially extending their shelf life.
Why Oils Deteriorate and How ROSLEV Can Help
Edible and frying oils are composed of delicate mixtures of various unsaturated fatty acids that affect their oxidative stability. Exposure to oxygen, light, and high frying temperatures accelerates deterioration, resulting in unpleasant taste, odor, and color changes. Furthermore, frying carbohydrate-rich foods such as chips and doughnuts results in the production of acrylamide, a harmful compound. Our extracts can effectively slow down oil oxidation and decrease acrylamide formation.
The Shift Towards Natural Solutions for Oil Protection
Currently, synthetic solutions to protect oils from rancidity do not fully satisfy producers and consumers. The industry is shifting towards natural, efficient solutions for healthier foods and clean labels. ROSLEV Extracts are highly soluble in oil applications and offer a cost-effective solution that allows food processors to use oils for longer periods without compromising the quality of the final product.
Superior Quality and Versatility of ROSLEV Rosemary Extract
ROSLEV Rosemary Extract is the result of Leaven Essentials’ highly specialized extraction process that eliminates the strong odor typical of many rosemary extracts. This makes the extract suitable for a wide range of food applications. The new formulation is allergen-free and can be used with oils such as soy, corn, sunflower, olive, sesame seed, canola, and other edible and frying oils.
How to Use?
Depending on the production process, ROSLEV Rosemary Extract can be added in several ways: in batch production, by pouring it into the oil preparation tank and agitating until completely dispersed, or by adding it continuously to the frying oil.