PUFA oils (polyunsaturated fatty acids) are increasingly hitting the radar screen of healthy food formulators and the consumers they cater to thanks to mounting evidence of their benefits for human health. But whether omega-3 from fish oil, borage, flax oil or linseed oil, for instance, they are notoriously difficult to work, with oxidation causing rancidity that can affect the sensory properties of the finished product.
Vitiva CEO Ohad Cohen told NutraIngredients.com that SyneROX 4 - available in oil or powder form - is intended for blending with PUFAs to help combat the effects oxidising free-radicals.
Although these days many formulators chose to protect PUFAs through microencapsulation, is not an either/or scenario. Rather, the two techniques can be used together to allow an extra layer of protection.
"The earlier you start the protection, the less rancidity there will be in the product," said Cohen.
The company claims SyneROX 4 can extend the shelf-life of PUFA oils by between 30 and 90 per cent.
While some synthetic antioxidants are available for the same purpose, the rosemary origin of Vitiva's offering allows for cleaner labels - a draw for those for whom natural is a selling point.
Synthetic alternatives include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate, which have upper safe limits associated with them.
"We had to overcome multiple technical obstacles to enable food manufacturers to use an all-natural, high-value solution that provides complete protection," Cohen added.
One of the main obstacles was deodorisation of the rosemary to do away with its pungent smell and bitter taste - which themselves would otherwise taint the finished product.
Indeed, the company has employed the same deodorisation principles to other products in its rosemary-extract antioxidant line, including Inolens 4 to combat rancidity in nuts and seeds, and boost stability of carotenoids and other natural colorants.