Function for:

Fried Noodles

Chicken Oil and Poultry Salami Sausages

Carotenoids

Dehydrated Mashed Potatoes

Cereal Foods


Fried Noodles (Instant Ramen)

Oxidation of fats and oils in instant ramen accompanies the deterioration of flavor of the product. RIKEN NATURAL TOCOPHEROL showed a marked inhibitory effect on such oxidation. RIKEN TOCOPHEROL, Riken E-Emulsion series are recommended at 0.08% ~ 0.14% addition levels.
Fried noodles, a deep fried food in oils, are now entering the markets in countries. The shelf-life of the products is the most important factor and is a commercial problem because the deterioration in the quality of instant noodles is frequently caused by the rancidity of the fats and oils they contain.
Riken E-Emulsion was added at 0.14% to when flour during kneading process after it was dispersed in water and the noodle was tried in mixed oil ( lard : palm oil = 1 : 1). Other noodles were prepared without TOCOPHEROL using the same method as a control sample. In stability tests, the noodles were stored at 60°C under fluorescent lighting.
Samples were collected 2 and 4 days later (equivalent to about 3 and 6 months at room temperature) and fats and oils were extracted for measurement of POV. The results revealed that the addition of RIKEN NATURAL TOCOPHEROL showed a marked antioxidant effect.

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Chicken Oil and Poultry Salami Sausages

RIKEN NATURAL TOCOPHEROL exhibited a marked effect in the prevention of oxidation of chicken oil and processed chicken.
The chicken oil used in soups and in processed chicken products deteriorates by oxidation.

Riken E-Emulsion series was added at 0.2% to chicken and chicken salami was prepared in the ordinary way. Riken E-Emulsion was added along with other ingredients such as seasoning after it was dispersed in water. In addition, another salami was prepared without TOCOPHEROL by the same method as control. In stability test, the samples were stored in polyethylene bags at 60°C. Oil components were extracted over a period of time for measurement of POV. As a result, it was revealed that RIKEN NATURAL TOCOPHEROL has a marked effect in preventing oxidation of processed chicken products.

No addition group
A color change to yellow was observed partly at the interface between the fat and lean flesh in a section. In addition, fat on the whole had slight color and no gloss.

TOCOPHEROL addition group
There was almost no deterioration end color change compared with the no addition group. Fat was conspicuously white and pleasing in appearance. The fragrance of spice was retained, giving the impression of freshness.

Evaluation after. strange at 60°C for 28 days (equivalent to about 14 months at room temperature)


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Carotenoids

Carotenoids are found widely in animals and plants. They have colors ranging from yellow to red and are frequently used as coloring agents in food. Natural pigments, however, may develop noticeable fading. Riken natural tocopherols show an outstanding effect on prevention of such fading of color.
Riken carried out addition tests of TOCOPHEROL on beta-carotene, annatto, astaxanthin, and paprika oleoresin. In stability tests, the samples were stored under fluorescent lighting at 60°C for 2 days. The results showed that the original color tones were retained in the RIKEN NATURAL TOCOPHEROLS addition group.


Beta-Carotene (1% in sugar)
stored under fluorescent lighting at 60°C
Paprika extract (1% in sugar)
stored under fluorescent lighting at 60°C
Beta-Carotene (0.05% in Lard)
stored under fluorescent lighting at 60°C
Paprika extract (0.05% in Lard)
stored under fluorescent lighting at 60°C
Astaxanthin (0.08% in Lard)
stored under fluorescent lighting at 60°C
Paprika Dressing (0.003% in salad oil)
stored under fluoresent lighting at 60°C
Carrot powder
stored under at 35°C in dark place
Carotenoids are contained in carrots, sweet potatoes, pumpkins, eggs, cayenne pepper, shrimps, prawns, salmon etc. RIKEN NATURAL TOCOPHEROL are expected to exhibit a fading-prevention effect in these foods.

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Dehydrated Mashed Potatoes

The addition of Riken Natural Tocopherols results in an effective means in preventing the deterioration of flavor of dehydrated mashed potatoes.
The Synthetic antioxidants BHA and BHT have been used for dehydrated mashed potatoes. Recently, however, attention has been drawn to natural TOCOPHEROL. In practice, adding of Riken Natural Tocopherols retains the favorable quality of dehydrated mashed potatoes and extends the shelf-life. RIKEN TOCOPHEROLS, Riken E-Emulsion series are recommended at 0.08% ~ 0.14% addition levels.
RIKEN E-Emulsion was added at 0.1% to peeled potatoes after it was dispersed in water and dehydrated mashed potatoes were prepared by the usual method. Riken E-Emulsion was added along with other additives in solutions of such as monoglyceride (starch modifier) and citric acid. Another type of dehydrated mashed potatoes was prepared without the antioxidant by the same method as control. The flavor components of samples were analyzed after they had been stored at 40°C for 15 days (equivalent to about 2 months at room temperature).
In the no antioxidant group, n-hexanal (the cause of the oxidation odor) was clearly seen on chromatograms and the rancid odor was strong. In the Riken E-Emulsion added group, generation of n-hexanal was inhibited and the stable quality was retained.

Stored at 40°C for 15 days

Colored peak is assigned to n-kexanol
(main component of rancid odour)

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Cereal Foods

RIKEN NATURAL TOCOPHEROL showed a marked inhibitory effect on the generation of a rancid odor in cereals containing a very small amount of fats and oils.

It is recommended to use Riken E-Emulsion series at 0.08% ~0.14% in cereals after they were dispersed in water.
  • Stability test by Headspace gas chromatogrphy and sensory evaluation:
  • Evaluation after storage at 60°C for 14 days in the dark. (equivalent to about 7 months at room temperature)
  • No addition group:
    The original flavor almost disappeared and a rancid odor was generated.
  • Riken Toc addition group:
    The original fragrance and sweet smell was still retained.


Colored peak is assigned to n-hexanal (main component of rancid odor)

Riken E-Emulsion was added at 0.14% to cereal with a seasoning in solution. RIKEN NATURAL TOCOPHEROL showed a marked effect in preventing deterioration of flavor.

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