By Jess Halliday

Vitiva is proposing a new application for its rosemary-derived antioxidant, to extend the shelf life of milk powder and other dairy products by as much as 50 percent.

he high fat content of milk powder and other milk products, such as condensed milk, ice creamers, and milk-based confectionery fillings makes them notoriously sensitive to oxidation.

The problem is currently tackled using processing and packaging methods. UHT – ultra high temperature processing – which involves blasting the food for 1 or 2 seconds at relatively high tempatures is commonly used to extend the shelf-life of fresh milk.

However Vitiva has spied a gap in the market for natural additives to be added to fresh milk that can also withstand the rigours of processing. It says that tocopherols, which have also been proposed as a natural additive, are problematic because they are not heat-stable enough. Synthetic preservatives have negative associations due to their petroleum origins.

Its new version of SyneRox4 is intended for addition to fresh liquid milk before it is transformed into milk powder to protect it during the process. It then remains in the products for longer anti-rancidity protection.
The company says the addition of the ingredient does not result in any change to the taste or smell of the milk product.

Technical sales director Dushka Dimitrijevic said: “Vitiva specializes in providing a spectrum of natural rancidity management systems, and SyneROX4 allows us to offer a wider line of natural solutions to dairy producers and to the dairy food market.”

She revealed that there are plans to introduce other solutions for dairy applications in the coming months.

Source: Confectionery News

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