Baking & Snack - June 2023 - 60

ANTIOXIDANTS
or baking will be made up by the excess ingredients in
the dough or batter.
" A manufacturer can also use specialized blends such
as encapsulated antioxidants or co-antioxidants to serve
as boosters to protect and prevent rancidity of the product, "
she continued.
Natural antioxidants are often oil-soluble as well.
This provides another opportunity after the oven to add
them, Dr. Hu said, by spraying an antioxidant solution
on the product's surface.
" Keep in mind that the baking process may produce
Maillard reaction products that are effective antioxidants
that can prevent lipid oxidation of bakery products, "
he continued.
The ultimate test
Once a product is baked, the antioxidants get to work.
Staling starts as ingredients begin to oxidize, so once
the product is cooled these anti-staling ingredients
must kick into gear. How the finished product is stored,
whether ambient or frozen, will have an impact on
which antioxidant would be best.
" Antioxidants quench free radicals and protect lipids
to extend the shelf life of sensitive ingredients, " Ms.
Robbins said. " If a product is frozen, oxidation will still
occur, just at a slower rate, but the antioxidants will continue
to work in this environment. Antioxidants also
withstand the baking process, so they protect the product
during its entire life cycle from frozen storage, thawing
and baking. "
In fully baked products stored at ambient temperature,
the effectiveness of antioxidants is dependent on
the ingredient's stability and the finished product's storage
conditions, Dr. Ortiz explained. These baked goods
require antioxidants that remain stable at high temperatures
and in the presence of oxygen. The final step, however,
often relies on the final customer or consumer.
" Proper storage conditions, such as keeping the finished
product in a cool, dry and dark place, can preserve
the effectiveness of the antioxidants and maintain the
quality of the product, " Dr. Ortiz said.
When it comes to par-baked products and frozen
dough, oxidation may be happening slower, but these
products are also enduring high temperatures for longer,
which has an impact on effectiveness. In these applications,
Dr. Ortiz recommended bakers use higher
levels of antioxidants to make sure they have enough
protection.
" Additionally, the choice of antioxidants and their
stability at different temperatures should be considered
when formulating products for these applications, "
he said.
In frozen dough, Dr. Hu pointed out that lipid oxida60
Baking & Snack June 2023 / www.bakingbusiness.com
ELIMINATING THE GUESSWORK
FROM ANTIOXIDANTS
Antioxidants are often scaled by hand, which
increases the chance of inaccuracy. To minimize
these errors, ingredient suppliers are
making antioxidants easier to dose and use.
For bakers looking to automate scaling,
liquid antioxidants can be metered by the
exact dose.
IFF offers its antioxidants in powder or
liquid form and as oil- or water-soluble.
" Our oil-dispersible green tea extract is
created using our Liquid in Oil Dispersible
(LOD) technology that enables highly potent
water-soluble green tea extract to be used
in oil- and fat-containing applications, which
most bakery products are, " said Ksenija
Uroic, PhD, global product marketing for
food protection, IFF.
In powdered form, suppliers often blend
these dry ingredients with other minor and
micro ingredients or even blend multiple
antioxidants to create a one-drop solution.
" The dry natural plant extracts can be
pre-blended with other ingredients used in
formulations and offered in a pre-weighed
batch pack, requiring less labor to add in all
necessary ingredients, " said Kristen Robbins,
R&D manager, Kemin Food Technologies.
These blends enable baking companies to
get consistency from one shift to the next.
" Corbion simplifies the use of antioxidants
for bakers with diverse skill sets by creating
an array of liquid and powder antioxidant
blends that are easily and uniformly incorporated
into baked products, " said Min Hu,
PhD, principal scientist and antioxidant team
leader, Corbion.
IFPC works with internal and external
resources to combine functional ingredients
into a kit that bakers can add some major
ingredients to, such as flour, water and
shortening in the case of a tortilla.
" Reducing the complexity for our customers
by taking on their working capital
and, to some extent, the human capital, can
help mitigate risk, even batches and allow
redeployment of employees to more critical
areas of the plant, " said Jenn Adams, director,
ingredient technology and applications,
IFPC.
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