Arjuna Natural Ltd – India’s leading manufacturer and exporter of standardised botanical extracts for pharmaceutical and nutraceutical industries – has developed an all-natural preservative formulation designed to fight oxidation and thermal degradation, with a view to extending the frying cycle of vegetable oils. Initial response to the new preservative, which is GMO-free, oil-soluble and vegan, was so strong that the company decided to immediately market the formulation on a global scale.

 

The Food Safety and Standards Authority of India (FSSAI) recently revised its standards to allow for the reuse of vegetable oil in frying and cooking applications until the oil reaches a maximum total polar compound (TPC) limit of 25 per cent. The new preservative from Arjuna aids manufacturers by slowing down the oxidative degradation due to reuse, thus maintaining the oil’s safety.

 

“Our R&D team developed a natural preservative that can help maintain vegetable oil colour, taste and functionality even in high temperatures and does not negatively affect the fried product,” said Benny Antony, Arjuna’s Joint MD. “It helps food processors fry an increased number of product batches per litre of oil, with delayed TPC development and decreased time to rancidity. The new preservative formulation helps food manufacturers meet FSSAI’s new standards and keep frying oil consumption economical.”