Process for providing a frozen food based on leavened and fried doughs and frozen food obtained thereby

Abstract

A process (1) for providing a frozen food (100) based on leavened and fried doughs, comprising the following steps: - a step (2) of mixing ingredients (4) chosen from water, flour, yeast, oil, enzymes, plant fibers, protein concentrates, hydrocolloids, soft cheeses, and natural colorings until a homogeneous dough (5) is provided; - a step (6) of depositing the dough (5) in a temperature- and humidity-controlled environment for a time comprised between 5 minutes and 500 minutes, preferably between 10 minutes and 120 minutes, even more preferably between 30 minutes and 60 minutes, for its rising; - a step (7) of rolling the leavened dough (5) until it is given a thickness comprised between 1 mm and 30 mm; - a step (10) of cutting a sheet (9) of dough (5) according to predefined shapes, obtaining semifinished products (11) made of a sheet (9) of dough (5); - a step (12) of industrial frying of the semifinished products (11) according to a method chosen from immersion frying in a continuous cycle oil bath, tunnel air frying in a continuous cycle, static immersion frying, static air frying, and the like; - a step (15) of freezing the food products (13).

Description

[0001] PROCESS FOR PROVIDING A FROZEN FOOD BASED ON LEAVENED AND FRIED DOUGHS AND FROZEN FOOD OBTAINED THEREBY

[0002] The present invention relates to a process for providing a frozen food based on leavened and fried doughs and to the frozen food obtained thereby.

[0003] Fried pizza is a typical food of southern Italy that has recently been spreading all over the world.

[0004] The pizza dough is fried. In contrast to pizza cooked in the oven, the method for making excellent fried pizza requires a large amount of oil and suitable pans. It is therefore an operation that can hardly be performed at home.

[0005] In fact, fried pizza must be crispy, and the filling (or topping) and the stuffing must undergo the right amount of cooking to ensure the right organoleptic characteristics.

[0006] The filling (or topping) and the stuffing can be variously changed according to the requirements, but achievement of an optimal result is still dependent on the quality of the dough and on the frying method.

[0007] At home it is extremely difficult to cook fried pizzas (and other fried foods constituted by leavened dough); however, this complexity can be found identically in industrial production as well. In fact, doughs leavened according to traditional recipes do not lend themselves to automatic processing, and therefore the end result of industrial production is generally poor in terms of organoleptic (i.e., sensory) properties and is difficult to provide.

[0008] In fact, leavened doughs are highly hydrated and for that reason are difficult to manage with automatic equipment. Any automatic management is currently possible only by assuming very slow operating processes that imply low productivity and are therefore unattractive due to the high costs that would be passed on to the final consumer.

[0009] Therefore, in the background art foods such as fried pizza (and / or any variant comprising fried leavened dough) are produced substantially exclusively by specialized caterers.

[0010] The aim of the present invention is to solve the above problems by devising a process for providing a frozen food based on leavened and fried doughs that allows to obtain a food with optimal organoleptic properties.

[0011] Within this aim, an object of the invention is to devise a process for providing a frozen food based on leavened and fried doughs that allows high productivity.

[0012] Another object of the invention is to devise a process for providing a frozen food based on leavened and fried doughs that is quick and easy.

[0013] Another object of the invention is to provide a frozen food based on leavened and fried doughs that can be produced industrially.

[0014] Another object of the invention is to provide a frozen food based on leavened and fried doughs that can be simply revived at home to eat it.

[0015] Another object of the invention is to provide a frozen food based on leavened and fried doughs whose organoleptic properties are similar to those of equivalent food products made by specialized caterers.

[0016] A further object of the present invention is to devise a process for providing a frozen food based on leavened and fried doughs and a frozen food obtained thereby that has low costs and is relatively simple to obtain in practice and of assured application.

[0017] This aim and these objects, as well as others that will become better apparent hereinafter, are achieved by a process for providing a frozen food 100 based on leavened and fried doughs according to claim 1.

[0018] This aim and these objects are furthermore achieved by a frozen food based on leavened and fried doughs according to claim 7.

[0019] Further characteristics and advantages of the invention will become better apparent from the description of a preferred but not exclusive embodiment of the process for providing a frozen food based on leavened and fried doughs, illustrated by way of non-limiting example in the accompanying drawings, wherein:

[0020] Figure 1 is a schematic view of a possible operating sequence of the process according to the invention.

[0021] With reference to the figure, the reference numeral 1 generally designates the process for providing a frozen food based on leavened and fried doughs.

[0022] The process according to the invention comprises a series of consecutive steps.

[0023] A first step 2 provides for the mixing, by means of industrial kneading machines 3 (for example of the spiral, fork, plunging arm, planetary type and the like), of ingredients 4 chosen from water, flour, yeast, oil, enzymes, plant fibers, protein concentrates, hydrocolloids, soft cheeses, and natural coloring agents until a homogeneous dough 5 is provided.

[0024] Natural colorings include, merely by way of non-limiting example: cocoa (or its extracts), chestnut flour (or its extracts), spinach (or its extracts), chlorophyll, parsley (or its extracts), tomato (or its extracts), turmeric, saffron, cuttlefish ink, beet (or its extracts), charcoal, and others in use in the food industry.

[0025] Once the dough 5 has the expected characteristics (in terms of consistency, elasticity and homogeneity), a second step 6 is performed in which the dough 5 is deposited in a temperature- and humidity-controlled environment for a time comprised between 5 minutes and 500 minutes, preferably between 10 minutes and 120 minutes, even more preferably between 30 minutes and 60 minutes, to allow for its leavening.

[0026] The ideal temperature for proper leavening of the dough 5 is comprised between 20 and 30 degrees and a relative humidity between 60% and 90%: it is noted that at low temperatures the properties of the yeast are practically blocked, while at high temperatures (above 38 degrees) the yeast cells die and the leavening activity is almost totally reduced.

[0027] Once the dough 5 has reached ideal leavening conditions (in accordance with what is normally provided also for similar products made at specialized caterers), it is possible to proceed with a step 7 of rolling the leavened dough 5 until it is given a thickness comprised between 1 mm and 30 mm. It is specified that preferably the thickness of interest is comprised between 5 mm and 20 mm, even more preferably 7 mm and 13 mm (ideally close to about 10 mm).

[0028] Rolling may be carried out by means of sheeters constituted by rollers 8 which are mutually opposite or face a reference surface and are arranged in sequence, so that the crossing of the rollers 8 produces a progressive reduction in the thickness of the dough 5, until a sheet 9 of dough 5 is obtained.

[0029] It is not excluded, however, to use sheeters or presses or other machines in use in the food industry to give the necessary laminar shape to the dough 5.

[0030] Merely by way of non-limiting example, it is specified that the apparatus might comprise (for the rolling of the dough 5) a sequence of machines constituted by: dough roughing kneading machines to provide a first high-thickness sheet; thinning roller units (for example constituted by so-called "stress free rollers"); flour mills (i.e., flour dispensers).

[0031] The sheet 9 may then be subjected to a step 10 for cutting according to predefined shapes, obtaining semifinished products 11 of rolled dough 5.

[0032] Any waste remaining after the cutting operations is collected and again mixed in with additional dough 5.

[0033] One then proceeds with a step 12 of industrial frying of the semifinished products 11 according to a method chosen from immersion frying in an oil bath 14 in a continuous cycle, tunnel air frying in a continuous cycle, static immersion frying, static air frying and the like.

[0034] At the end of the step 12 of frying the semifinished products, the food product of interest 13 is obtained and during a step 15, may be subjected to deep freezing. The deep freezing operations may be provided directly or by prior passage within a blast chiller to reduce the temperature of the food products 13 in a shorter time.

[0035] The step 15 of deep freezing the food products 13 may conveniently comprise the sub-step of atomizing water on them, followed by a sub-step of actual deep freezing of the food products 13 atomized with water through a blast freezer at a temperature comprised between -10 °C and -30 °C.

[0036] During the process 1, for example at the end of step 15 of deepfreezing, there may be a step 16 for packaging at least one frozen food product 13 at a time.

[0037] In particular, it is specified that a single food product 13 (or a group 17 constituted by a certain number of food products 13) may optionally be bagged to ensure its perfect insulation from the external environment when fully packaged.

[0038] At least one product 13 or at least one group 17 of products 13 may furthermore be placed inside a box 18 (a container designed for secondary packaging) according to traditional food packaging techniques.

[0039] It is specified that once the food product 13 has been obtained by means of the frying step 12, the product 13 may be subjected to an X-ray inspection to check for any accidental inclusion of metals or other materials accidentally ended up in the dough 5 : if the presence of foreign materials is detected, the individual food product 13 will be discarded.

[0040] X-ray inspection may be performed at any time during the process 1 , preferably after the frying step 12.

[0041] One then proceeds with the execution of a step for the storage of each package containing at least one frozen food product 13 by placing it in cold storage at a temperature comprised between -10 °C and -30 °C.

[0042] It is specified that the step 10 of cutting the sheet 9 of dough 5 is performed according to a method chosen from forming with rotary dies, forming with cutting plotters, forming with molds, forming with die-cutting rollers and the like, for providing the semifinished 11 products.

[0043] Since these are cutting techniques in common use in the food industry that are applied in a manner entirely in accordance with what is known and in use in the industry, it is not deemed necessary to provide detailed descriptions of the cutting methods (and associated machines).

[0044] It is pointed out that between the rolling step 7 and the frying step 12, independently of the cutting step 10, there may be an additional step for the leavening step of the sheets 9 of dough 5 for a time varying between 5 minutes and 500 minutes, preferably between 10 minutes and 150 minutes, even more preferably between 30 minutes and 90 minutes.

[0045] It is noted that there may also be a possible additional step 19 of surface topping, with ingredients 20 selected from tomato sauce, cheese, vegetables, soy derivatives, meat, meat derivatives, fish, fish derivatives, oils, fats and the like, of at least one element chosen from the semifinished products 11 and the food product 13.

[0046] By means of the topping step 19, the semifinished product 11 or food product 13 is characterized in accordance with the recipe of interest, giving it a particular appearance and flavor (by virtue of the added ingredients 20).

[0047] The present invention also relates to a frozen food 100 based on leavened and fried doughs.

[0048] In particular, the dough 5 produced for providing the frozen food 100, prior to cooking it, comprises groups of at least two ingredients 4 chosen from:

[0049] - water between 30% and 80%;

[0050] - flour between 50% and 90%, comprising at least one substance chosen from wheat flour, whole wheat flour, durum wheat flour, whole durum wheat flour, rice flour, brown rice flour, corn flour, whole com flour, legume flour, whole legume flour, spelt flour, whole spelt flour, barley flour, whole barley flour, and a combination thereof;

[0051] - yeast between 0.5% and 10%; - oil between 0.1% and 10%, comprising at least one oil chosen from extra virgin olive oil, olive oil, sunflower seed oil, canola oil, corn oil, seed oil, rice oil, palm oil, flaxseed oil, grape seed oil, coconut oil, palm kernel oil, sesame seed oil, wheat germ oil, jojoba oil, hemp seed oil, castor seed oil, evening primrose seed oil, avocado oil, soybean oil, safflower oil, walnut oil, peanut seed oil, macadamia oil, argan oil, and combinations thereof;

[0052] - enzymes, of a type preferably chosen from alpha and beta amylase, between 0.01% and 5%;

[0053] - plant fibers, of a type chosen from pea fibers, apple fibers, lemon fibers, bamboo fibers, wheat fibers, psyllium fibers, and others in use in the food industry, even in combination with each other, between 0.1% and 30%;

[0054] - protein concentrates, of a type chosen from legume protein concentrates (in particular yellow pea protein concentrates), between 0.1% and 30%. They are intended to improve the nutritional profile of the dough 5;

[0055] - hydrocolloids, of a type chosen from agar-agar, alginate, modified starches, beta-glucans, carrageenans, carob seeds and their derivatives, cassia derivatives, gellan, bamboo fibers, potato fibers, pea fibers, lemon fibers, apple fibers, bamboo fibers, wheat fibers, psyllium fibers, gelatins, gum arabic, tara gum, pectins, xanthan gum, guar, konjac, inulin, isinglass, methylcellulose and its derivatives, whey protein, soy protein, milk protein, egg protein, between 0.1% and 15%;

[0056] - soft cheeses, of a type chosen from mozzarella, mascarpone, burrata, scamorza, provola, primo sale, cream cheese, tomino, cottage cheese, ricotta, stracchino, squacquerone, robiola, quark-type spreadable cheeses, between 0.1% and 20% (these are intended to make the dough 5 soft);

[0057] - natural colorings between 0.01% and 20%.

[0058] In the dough 5 of the frozen food 100 the yeast present with respect to its total weight before baking comprises:

[0059] - a yeast chosen from brewer's yeast, sourdough, cream of tartar and chemical yeast between 0.5% and 5% by weight;

[0060] - inactivated yeast in an amount lower than 5% by weight, preferably between 0.01% and 5% by weight. Inactivated yeast is used to make the dough 5 more workable from an industrial point of view.

[0061] Preferably, brewer's yeast is adopted as part of the ingredients 4.

[0062] Regarding the flours that can be used for the dough 5, it is noted that the more gluten the flour contains, the stronger it will be. The strength of a flour is defined on the basis of the elasticity of the dough once water is added. Depending on the W-value, which expresses the degree of strength of a flour, we get:

[0063] - weak flours: these flours have a W factor of less than 180 and absorb water for about half their weight. They do not allow the production of much protein, because they contain gluten, and, if processed excessively, the resulting dough has a scarce consistency and is liquid. These flours are suitable for preparations that need short rising times or leavenings that occur in the oven. All this allows to obtain a crumbly product;

[0064] - medium flours: the strength factor in this case is comprised between 180 and 280. By absorbing water for about 65% of their weight and being able to withstand medium leavening, they are suitable for the preparation of foods that require a dough of average elasticity;

[0065] - strong flours: with a W-value between 280 and 350, these flours absorb about 75% of their weight in water and have a higher amount of gluten than the others. Unlike the other flours, they are able to survive long fermentations and leavening. They are particularly suitable for creating doughs rich in fats and sugars; strong flours are excellent for making panettones, pandoras and pizzas.

[0066] It should be noted that the flour used may equally have a grain size (subdivided on the basis of the differentiation between flours regulated, in Italy, by law no. 187 of 9 February 2001) chosen between "00" (which has shorter rising times, minimal propensity to form lumps, contains protein for about 9% of the total and has a strength comprised between 90 and 180), "0" (less refined than "00" flour, is classified as flour with medium strength, i.e. comprised between 180 and 280, with a protein content of about 10%. "0" flour is suitable for making bread, pizzas and focaccias), "1" (contains minimal traces of bran and germ, ensuring a good content of dietary fiber, vitamins and mineral salts. The value of the strength of this flour is comprised between 180 and 350; it absorbs about 65% water and 12% of its weight is composed of protein, making it ideal for medium-duration leavening, even up to eight hours, and for the production of bread, traditional pizza and piadinas), "2" (defined as "semi- wholemeal", it contains more bran and germ than type 1 flour and has large grains; it contains about 12% protein and has a strength comprised between 180 and 350) and "whole-wheat" (whole- wheat flour has the best nutritional table because it has all parts of the wheat grain; 12% of "whole wheat flour" is composed of protein, has a strength comprised between 280 and 300, and absorbs between 65% and 75% of its weight in water. "Whole-wheat flour" is often mixed with others to make it easier to use). In any case, the use of combinations of the various types of flour described is not excluded.

[0067] The frozen food 100 is constituted by a flattened body having a thickness comprised between 2 mm and 30 mm. It is specified that preferably the thickness of interest will be comprised between 5 mm and 20 mm, even more preferably between 7 mm and 13 mm (ideally in the neighborhood of about 10 mm).

[0068] The flattened body will have a transverse space occupation comprised between 25 mm and 600 mm, preferably between 35 mm and 450 mm, even more preferably between 50 mm and 350 mm. In particular, the shape may be circular, elliptical, polygonal or irregular as a function of the specific production requirements and as a function of the visual impact that one wishes to give to the frozen food 100.

[0069] The flattened body may have a weight comprised between 10 g and 3000 g, preferably between 20 g and 2000 g, even more preferably comprised between 30 g and 1000 g.

[0070] The frozen food 100 may comprise a filling provided with at least one ingredient 20 chosen from tomato sauce, cheese, vegetables, soy derivatives, meat, meat derivatives, fish, fish derivatives, oils, fats, and the like.

[0071] The filling may be placed on top of the food product 13 (topping) or integrated into it (for example by arranging the filling on the semifinished product 11 and closing it with the shape of a so-called calzone before the frying step 12).

[0072] The frozen food 100 will be subjected to frying (during step 12) by using a cooking oil 14 possibly additized with antioxidant molecules of a type chosen from tocopherols, rosemary extracts, butylated hydroxytoluene butyl hydroxyanisole, L-ascorbic acid, propyl gallate, octyl gallate, dodecyl gallate, thiodipropionic acid, guaiacum gum, erythorbic acid, sodium erythorbate, butyl hydroquinone, egg lecithin, soy lecithin, sodium lactate, potassium lactate, calcium lactate, tartaric acid, phosphoric acid, potassium phosphate, calcium phosphate, ammonium phosphate, magnesium phosphate, sodium malate, potassium malate, calcium malate, metartaric acid, calcium tartrate, adipic acid, sodium adipate, potassium adipate, succinic acid, sodium fumarate, heptonolactone, nicotinic acid, ammonium citrate, ferric ammonium citrate, oxystearin, calcium disodium ethylenediaminetetraacetate .

[0073] Advantageously, the present invention solves the problems described above by devising a process 1 for providing a frozen food 100 based on leavened and fried doughs 5 that allows to obtain a food 100 with optimal organoleptic properties.

[0074] Conveniently, the process 1 according to the invention allows high productivity, since potentially it can be executed entirely automatically. Advantageously, the process 1 according to the invention is simple and fast to execute.

[0075] Favorably, the frozen food 100 according to the invention can be produced industrially.

[0076] Positively, the frozen food 100 according to the invention can be simply revived in a home environment to eat it.

[0077] The frozen food product 100 can be revived by heating it in an oven (even of the microwave type), in a saucepan and / or frying pan, or in household devices of the type of a toaster or hot plate.

[0078] Usefully, the frozen food 100 according to the invention has organoleptic properties similar to those of equivalent food products made by specialized caterers.

[0079] Validly, the process 1 and the frozen food 100 according to the invention are relatively simple to provide in practice and low in cost: these characteristics make the process 1 and the frozen food 100 according to the invention innovations of assured application.

[0080] The invention thus conceived is susceptible of numerous modifications and variations, all of which are within the scope of the accompanying claims; all the details may furthermore be replaced with other technically equivalent elements.

[0081] In the exemplary embodiments shown, individual characteristics, given in relation to specific examples, may actually be interchanged with other different characteristics that exist in other exemplary embodiments.

[0082] In practice, the materials used, as well as the dimensions, may be any according to the requirements and the state of the art.

[0083] Where technical features mentioned in any claim are followed by reference signs, those reference signs have been included for the sole purpose of increasing the intelligibility of the claims and accordingly such reference signs do not have any limiting effect on the interpretation of each element identified by way of example by such reference signs.

Claims

CLAIMS1. A process for providing a frozen food (100) based on leavened and fried doughs, characterized in that it comprises the following steps:- a step (2) of mixing ingredients (4) chosen from water, flour, yeast, oil, enzymes, plant fibers, protein concentrates, hydrocolloids, soft cheeses, and natural colorings until a homogeneous dough (5) is provided;- a step (6) of depositing said dough (5) in a temperature- and humidity-controlled environment for a time comprised between 5 minutes and 500 minutes, preferably between 10 minutes and 120 minutes, even more preferably between 30 minutes and 60 minutes, for its rising;- a step (7) of rolling said leavened dough (5) until it is given a thickness comprised between 1 mm and 30 mm;- a step (10) of cutting a sheet (9) of dough (5) according to predefined shapes, obtaining semifinished products (11) made of a sheet (9) of dough (5);- a step (12) of industrial frying of said semifinished products (11) according to a method chosen from immersion frying in a continuous cycle oil bath, tunnel air frying in a continuous cycle, static immersion frying, static air frying, and the like;- a step (15) of freezing said food products (13).

2. The process according to claim 1, characterized in that said step (15) of freezing said food products (13) comprises the sub-steps of:- atomizing water on said food products;- deep freezing said food products (11) atomized with water through a blast freezer at a temperature comprised between -10 °C and -30 °C.

3. The process according to one or more of the preceding claims, characterized in that it comprises:- a step (16) of packaging at least one frozen food product (13) at a time;- a step of storing each package containing at least one food product (13), atomized with water and frozen, in a blast freezer at a temperature comprised between -10 °C and -30 °C.

4. The process according to one or more of the preceding claims, characterized in that said step (10) of cutting said sheet (9) of dough (5) is performed according to a method chosen from forming with rotary dies, forming with cutting plotters, forming with molds, forming with die-cutting rollers and the like, for providing said semifinished products (11).

5. The process according to one or more of the preceding claims, characterized in that between said rolling step (7) and said frying step (12), independently of said cutting step (10), there is an additional step of leavening the sheets (9) of dough (5) for a time varying between 5 minutes and 500 minutes, preferably between 10 minutes and 150 minutes, even more preferably between 30 minutes and 90 minutes.

6. The process according to one or more of the preceding claims, characterized in that it comprises a step (19) of subjecting to topping, with ingredients (20) selected from tomato sauce, cheese, vegetables, soybean derivatives, meat, meat derivatives, fish, fish derivatives, oils, fats and the like, at least one element selected from said semifinished products (11) and said food products (13).

7. A frozen food based on leavened and fried doughs, characterized in that said dough (5), before baking, comprises groups of at least two ingredients (4) chosen from:- water between 30% and 80%;- flour between 50% and 90%, comprising at least one substance chosen from wheat flour, whole wheat flour, durum wheat flour, whole durum wheat flour, rice flour, brown rice flour, corn flour, whole com flour, legume flour, whole legume flour, spelt flour, whole spelt flour, barley flour, whole barley flour, and a combination thereof;- yeast between 0.5% and 10%;- oil between 0.1% and 10%, comprising at least one oil chosen from extra virgin olive oil, olive oil, sunflower seed oil, canola oil, corn oil, seed oil, rice oil, palm oil, flaxseed oil, grape seed oil, coconut oil, palm kernel oil, sesame seed oil, wheat germ oil, jojoba oil, hemp seed oil, castor seed oil, evening primrose seed oil, avocado oil, soybean oil, safflower oil, walnut oil, peanut seed oil, macadamia oil, argan oil, and combinations thereof;- enzymes, of a type preferably chosen from alpha and beta amylase, between 0.01% and 5%;- plant fibers, of a type chosen from pea fibers, apple fibers, lemon fibers, bamboo fibers, wheat fibers, psyllium fibers, and others in use in the food industry, even in combination with each other, between 0.1% and 30%;- protein concentrates, of a type chosen from legume protein concentrates, between 0.1% and 30%;- hydrocolloids, of a type chosen from agar-agar, alginate, modified starches, beta-glucans, carrageenans, carob seeds and their derivatives, cassia derivatives, gellan, bamboo fibers, potato fibers, pea fibers, gelatins, gum arabic, tara gum, pectins, xanthan gum, guar, konjac, inulin, isinglass, methylcellulose and its derivatives, whey protein, soy protein, milk protein, egg protein, between 0.1% and 15%;- soft cheeses, of a type chosen from mozzarella, mascarpone, burrata, scamorza, provola, primo sale, cream cheese, tomino, cottage cheese, ricotta, stracchino, squacquerone, robiola, quark-type spreadable cheeses, between 0.1% and 20%;- natural colorings between 0.01% and 20%.

8. The frozen food according to claim 7, characterized in that said yeast present in said dough (5) before baking, with respect to the total weight of said dough before baking, comprises:- a yeast chosen from brewer's yeast, sourdough, cream of tartar and chemical yeast between 0.5% and 5% by weight;- inactivated yeast in an amount lower than 5% by weight, preferably between 0.01% and 5% by weight.

9. The frozen food according to one or more of claims 7 and 8, characterized in that it is constituted by a flattened body having a thickness between 2 mm and 30 mm and a transverse space occupation comprised between 25 mm and 600 mm, preferably comprised between 35 mm and 450 mm, even more preferably between 50 mm and 350 mm, and having a weight comprised between 10 g and 3000 g, preferably comprised between 20 g and 2000 g, even more preferably comprised between 30 g and 1000 g.

10. The frozen food according to one or more of claims 7, 8 and 9, characterized in that it comprises a filling provided with at least one ingredient (20) chosen from tomato sauce, cheese, vegetables, soybean derivatives, meat, meat derivatives, fish, fish derivatives, oils, fats, and the like.

11. The frozen food according to one or more of claims 7, 8, 9 and 10, characterized in that it is subjected to frying using a cooking oil (14) additized with antioxidant molecules of a type chosen from tocopherols, rosemary extracts, butylated hydroxytoluene, butyl hydroxyanisole, L- ascorbic acid, propyl gallate, octyl gallate, dodecyl gallate, thiodipropionic acid, guaiacum gum, erythorbic acid, sodium erythorbate, butyl hydroquinone, egg lecithin, soy lecithin, sodium lactate, potassium lactate, calcium lactate, tartaric acid, phosphoric acid, potassium phosphate, calcium phosphate, ammonium phosphate, magnesium phosphate, sodium malate, potassium malate, calcium malate, metartaric acid, calcium tartrate, adipic acid, sodium adipate, potassium adipate, succinic acid, sodium fumarate, heptonolactone, nicotinic acid, ammonium citrate, ferric ammonium citrate, oxy stearin, calcium disodium ethylenediaminetetraacetate.

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