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BLENDS AVAILABLE TO HELP PRESERVE, SPICE PRODUCTS
KALAMAZOO, Mich. -- For manufacturers seeking alternatives to synthetic antioxidants, specially developed spice blends can help to stave off rancidity and warmed-over flavor in most products. Rosemary- and sage-based blends extend the shelf life of a wide variety of products including meat, fish and poultry, salad dressings and even peanut butter."Using patented processes and proprietary technology,
Lynn Kuntz
May 16, 1994
1 Min Read
LYNN KUNTZ
KALAMAZOO, Mich. -- For manufacturers seeking alternatives to synthetic antioxidants, specially developed spice blends can help to stave off rancidity and warmed-over flavor in most products. Rosemary- and sage-based blends extend the shelf life of a wide variety of products including meat, fish and poultry, salad dressings and even peanut butter.
"Using patented processes and proprietary technology, we standardize the inherent antioxidant properties of the spice. Then we build in other required natural functional ingredients such as organic acids, tocopherols and colors derived from natural sources. We refer to them as oxidation-management blends," says Connie Sandusky, Ph.D., spokeswoman for technical sales at Kalsec, Inc., Kalamazoo, Mich.
These products, Herbalox seasoning and the newly introduced Duralox oxidation-management blends, are designed for specific applications.
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