Baking & Snack - August 2018 - 80
EXTENDED SHELF LIFE
mold using simplified ingredients - a
perk that helps bakers appeal to labelconscious consumers - it is important
to consider how the use of these inhibitors could impact product quality and
consistency," said Ashley Robertson,
market manager, bakery, Corbion.
Challenged by functionality
Mold inhibitors can impact almost every
side of a baked good: formulation functionality, processing functionality, and
final product quality and taste.
Bread formulations need yeast to rise,
but some mold inhibitors can get in the
way. "We often see when working in an
environment using previous generations
of clean-label mold inhibitors a loss of
volume and a negative effect on yeast
functionality," said Matt Feder, vice-president, sales and marketing, Cain Food
Industries. "These same situations often
require vinegar to meet the required
mold-free days, thus amplifying the challenges with yeast."
Cain Food's AlphaFresh is an enzyme
system with a higher functionality than
previous clean label mold inhibitors.
This enables bakers to use it at lower levels to work within traditional yeast rates
When making a natural baked good, the latest fermentation technology enables bakers to extend shelf life with
natural mold inhibitors.
without adding vinegar.
Lallemand's Essential Fresh takes a
different approach. This bio-preservation
technology is designed to extend moldfree shelf life based on a post-baking
spray application of live yeast to packaged baked goods. "The yeast remains
viable on the surface of the product and
creates a controlled atmosphere within
the package that inhibits mold growth
and does not require full coverage," Dr.
van Eijk explained.
Natural mold inhibitors, fermentates and organic acids, have their own
trade-offs. Fermentates, which include
cultured wheat, whey or corn syrup solids, are carbohydrate sources fermented
by propionic acid bacteria, Dr. van Eijk
explained. This produces a label-friendly
mix of propionates and organic acids
with mold-inhibiting effects, but at a
higher cost and with some negative impact on overall bread quality. Organic
acids are natural but have a limited effect
on mold inhibition. They can work with
propionates to lower the pH of a bread