Baking & Snack - September 2022 - 45

FORMULATION
Extended Shelf Life
How Long
Will It Last?
Bakers look for clean label ingredient systems that keep products fresh longer.
by Donna Berry
E
Extending the shelf life of baked goods
reduces food waste and controls costs.
Chemical preservatives, such as calcium
propionate, and emulsifiers, such as
DATEM and SSL, have been very cost-effective
at achieving these goals. However,
consumers are rejecting them as they seek
out foods with natural claims.
Bakers are also hunting for clean label
ingredient systems that keep products
fresh longer. This is accomplished
by delaying oxidation, reducing bacterial
and mold growth, and maintaining
the appearance, taste and texture of the
baked product.
Art Posch, platform development manager,
bakery, Kemin Food Technologies,
said that when bakers are looking to extend
shelf life of grain-based products, a
number of aspects must be considered
before offering any ingredient solutions.
This includes the product type, current
and target shelf life, mode of failure, label
requirements, product packaging and distribution/storage
temperatures.
However, only by understanding how
a product became inedible can bakers
address the issue through the right
ingredient.
" Oxidation causes changes in color,
undesirable flavor development and
sometimes loss of nutritional value, " said
Linda May-Zhang, research, science and
innovation officer, Blue California. " This
reaction is often seen in fats and oils as
Customized enzyme blends can produce baked
goods that stay soft, resilient and fresh longer.
Corbion
www.bakingbusiness.com / Sepember 2022 Baking & Snack 45
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Baking & Snack - September 2022

Table of Contents for the Digital Edition of Baking & Snack - September 2022

Baking & Snack - September 2022 - Intro
Baking & Snack - September 2022 - 1
Baking & Snack - September 2022 - 2
Baking & Snack - September 2022 - 3
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