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- Introduction
- Features
- Applications
- Regulations
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Oxidation and development of rancidity is a major challenge for food manufacturers, reducing shelf-life and altering the quality and nutritional value of their products. Consumers’ interest in natural antioxidants has increased dramatically over the past years and the general trend requires the substitution of synthetic molecules (e.g. erythrobates, BHA, TBHQ, BHT, propyl gallate, and Sodium nitrite) with natural compounds. Guardox™ BL is a natural bamboo leaf extract rich in Flavonoids, and is used as a multi-functional antioxidant flavoring for preventing lipid antioxidation, decreasing the use level and residue of nitrate or nitrite colorants, antibacterial, color retention, odor-removing and taste-modifying in various foods. |
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Description |
Guardox™ BL is a natural bamboo leaf extract rich in flavonoids and is used as a multi-functional antioxidant flavoring for preventing lipid antioxidation, decreasing the use level and residue of nitrite or nitrite colorants, antibacterial, color retention, odour-removing and taste modifying in various foods. |
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Key benefits |
-Delay oxidative rancidity -Anti-acrylamide -Shelf-life extension -Natural, clean label – Anti-aging -Long-lasting product flavor, aroma and color -Decreases the use level and residue of nitrate or nitrite -Meets consumers’ demand for natural products |
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Composition |
Flavonoid content (w/w) |
≥20.0% |
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Phenolic acids content (w/w) |
≥20.0% |
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Lactones (w/w) |
≥10.0% |
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Carbohydrates (w/w) |
≤30.0% |
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Loss on drying (w/w) |
≤8.0% |
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Protein (w/w) |
≤8.0% |
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Ash content (w/w) |
≤6.0% |
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Heavy metals |
Lead (mg/kg) |
≤ 10 |
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Arsenic |
≤ 3.0 |
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Physical/Chemical specifications |
Appearance |
Yellow to brown powder |
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Packaging |
Guardox™ BL is available in 500gr/bottle or 5kg/bag, plastic bottle materials comply with Regulation (EU) No 10/2011. |
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Storage conditions |
24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20°C in original container. |
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Allergens |
Components |
Y/N |
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Peanut or its derivatives |
N |
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Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
N |
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Sesame or its derivatives |
N |
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Eggs or its derivatives |
N |
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Fish or its derivatives |
N |
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Crustaceans and shellfish or their derivative |
N |
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Soy or its derivatives |
N |
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Wheat, triticale or their derivatives |
N |
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Mustard or its derivatives |
N |
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Milk or its derivatives (e.g. Lactose) |
N |
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Sulphites |
N |
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Addition of Guardox™ BL when mixing the food stuffing (calculated in % w/w or mg/L on the basis of food stuffing, previously dissolved in water or alcohol).
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Applications |
Functionalities |
Dosage |
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Bakery |
Potato-based foods |
-Delay of rancidity -Anti- acrylamide -Inhibit MDA formation |
0.01-0.1% (w/w) |
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Beverage |
Wine |
-Antioxidant -Nutrition intensifier -Lower the turbidity -Inhibit diacetyl content |
60-500 mg/L |
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Soft drinks |
-A new nutritional healthcare drink -Clearing heat, quenching thirst, soothing the sore throat, and inducing diuresis -Sugar usage may be appropriately decreased |
150-200 mg/L |
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Fruit and vegetable drinks |
-Has a unique cool taste with vivid and stable color -Resist oxidation of fruit juice, make anthocyanin stable, and protect VC -Has good compatibility with fruit-juice system -No change on the flavour, colour and texture |
120 mg/L |
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Culinary |
Mayonnaise |
-Effectively prevents lipid oxidation -Prolongs mayonnaise shelf life -No significant effects on colour and sensory quality |
0.03% (w/w) |
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Dairy |
Milk |
-Anti-acrylamide -Anti-oxidation -No change on colloid system and sensory quality |
75 mg/L |
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Meat, Poultry & Seafood |
Dry and semi-dry sausage |
-Effectively delays lipid oxidation -Efficiently reduces formation of Acrylamide -Color-protecting -Has good water-maintaining and moistening performance due to presence of multi-hydroxy phenolic compounds -Significantly inhibit formation of N-nitrosamine and reduces the use level of colorants (nitrates or nitrites) and the residue of these colorants |
0.03% (w/w) |
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Aquatic products |
-Delay of rancidity -Color-maintaining -Effectively inhibits astacin (astaxanthin) color-fading oxidation and shrimp-head blackening oxidation -Obviously decreased certain bacteriostatic -No change on the flavour, color and texture |
0.015% (w/w) |
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The recommended labelling of Guardox™ BL is bamboo leaf extract, and there are major differences in national legislation concerning the presence and levels of Guarex™ BL in various food products. Always be sure to check the current legal situation with the appropriate local authorities or contact Handary. |
PRODUCT RANGE
Natap® | Natalac® | Natasan™ Natamycin
Epolyly™ ε-Polylysine
NisinA® | NisinZ® Vegetarian Nisin
Lysoch™ Lysozyme
Befresh™ Antifungal cultures
- Befresh™ PT Antifungal Culture for Potatoes
- Befresh™ PA Antifungal culture for Pineapples
- Befresh™ GP Antifungal culture for Grapes
- Befresh™ TF Antifungal culture for Tropical fruits
- Befresh™ BF Antifungal culture for Berries
- Befresh™ PF Antifungal culture for pome fruits
- Befresh™ SF Antifungal culture for stone fruits
- Befresh™ CT Antifungal culture for Citrus
- Befresh™ LL LAB Culture
- Befresh™ AF Antifungal culture
