As natural antioxidants used in certain types of food

MEDOLIVA® liquid olive polyphenol product as well as bioactive powders of free or encapsulated olive polyphenols produced by using this as raw material promote the color of meat products and enhance the acidification of fermented meat products. The related data . . .

MEDOLIVA® liquid olive polyphenol as well as its bioactive powder can be used in meat products , in dairy products in margarine, by creating a substantially faster PH drop and by more rapid accumulation of lactic acid without compromising the taste and the appearance of the product. Finally, the technological importance of the stimulatory effect of the olive polyphenols contained in MEDOLIVA on the most important (for the food industry) members of the class of lactic acid bacteria as well as their strong antioxidant activity can be utilized in many food products to improve their color , appearance and taste contributing at the same time in the product safety.

Production of European-style yoghurt and yoghurt dessert.

The addition of olive fruit polyphenols in yoghurt and yoghurt desserts accelerates the acidification, shortens the time of the fermentation and coagulation process, improves the viscosity, consistency and flavor and prolongs the self life of the product.

Production of sour milk and kefir.

The addition of olive fruit polyphenols in sour milk and kefir accelerates the acidification, limits the production of alcohol, shortens the fermentation time, and at the same time improves the viscocity, consistency and flavor, and prolongs the self life of the product.

Production of vegeterian/vegan cheese substitute(with vegetable proteins and fats) or thermally reprocessed cheese blends/spreads.

The addition of olive fruit polyphenols improves the storability of the product by inhibiting mold growth and rancidity of fat without using synthetic preservatives or other additives, and at the same time improves the taste of the product.

Production of fermented sausage (salami, traditional raw sausage, cured beaf, prosciutto, lountza).

The addition of olive fruit polyphenols improves the fermentation process, improves the flavor and taste of the product by enhancing the growth of the starter culture, and inhibits the growth of pathogenic or spoilage microorganisms and acts as a natural preservative and as antioxidant that also prevents the rancidity of fat and the oxidation of the color. As result, fermented sausages can be produces without preservatives.

Margarine Production.

The addition of olive fruit polyphenols improves its self life by inhibiting the oxidation of fat and color, and acts as a natural antioxidant that replaces the synthetic antioxidant additives, and simultaneously improves the taste of the product.

 

pdfApplication in vegan cheese251.28 KB
pdfApplication in meat products219.05 KB
pdfProduction of novel bioactive yogurt enriched with olive fruit polyphenols523.41 KB