Kalsec Herbalox Seasoning Type HT 25 and Duralox Oxidation Management System NC-204

Kalsec recently compared lipid oxidation and colour loss in pork sausage treated with natural antioxidants to commonly used synthetic alternatives BHA/BHT (butylated hydroxyanisole and butylated hydrooxytoluene).

The studies concluded that it is possible to maintain low levels of oxidation similar to the synthetic antioxidants BHA and BHT when using Kalsec natural antioxidants, Herbalox Seasoning Type HT 25 and Duralox Oxidation Management System NC-204. Over the course of 20 weeks, the TBA (thiobarbituric acid) and colour values of sausages treated with natural antioxidants were comparable to the BHA/BHT treated sausages for the same period. Untreated sausages had significantly higher TBA values during the same period.

TBA measures secondary products of oxidation, which are generally associated with undesirable sensory characteristics. Antioxidants are often used to delay the onset of off flavours and aromas, thus improving the shelf life of a food or beverage. Common synthetic antioxidants include BHT, BHA and EDTA (ethylenediaminetetraacetic acid). While synthetic antioxidants are cost-effective, they have limitations: they may not always be heat-stable, they have regulated usage limits and they present undesirable consumer labelling issues.

Because of these issues, processors are focusing on natural antioxidants to create more consumer-friendly labels.