How to Get a Longer Shelf Life for Cakes, Naturally!

How to get a longer shelf life for clean label cakes, naturally.

More clean label alternatives are coming out, which is great news for those of you looking to get ahead of the trend. What’s the latest solution?

A clean-label preservative specifically for cakes and sweet goods!

It’s SOR-Mate, which is:

  • A fruit and plant extract that has high levels of naturally occurring sorbic acid
  • A mold inhibitor
  • Listed on the label as “A Natural Flavor”

While cultured wheat and fermented products may work well in yeasted products like breads, they aren’t the best option for batter-based goods. However, SOR-Mate can be used as a replacement for potassium sorbate and synthetic sorbic acid. The naturally occurring sorbic acid present in this ingredient is more effective at higher pH than the acids produced by fermentation of wheat or dairy substrates.

Why is this innovative?

The baking industry, and customers, have learned to rely heavily on artificial preservatives. To keep shelf life and product integrity up to quality standards without them is a challenge. Not only does SOR-Mate do this, but it is specific to cake and other sweet goods.

Cakes and sweet goods have different needs that fermented preservatives can’t always support. Cultured wheat has become a go-to for many clean label bakers, and it holds its own in yeasted goods. However, for the same reason sodium propionate typically isn’t used in cake, cultured wheat doesn’t do well in chemically leavened goods. The acids interfere, hurting texture and volume.

How do I bake with it?

SOR-Mate products work very well in chemically leavened cakes, muffins, and other sweet baked goods that traditionally use potassium sorbate or synthetic sorbic acid as their main preservative. In fact, it actually enhances the flavor profiles of many products that already contain sweet or fruity notes.

The suggested usage is a ratio of 3 to 4 parts SOR-Mate per 1 part of potassium sorbate or synthetic sorbic for replacing  potassium sorbate/sorbic acid. It is listed on the label as “A Natural Flavor.”

Does it work at all in yeast products?

This ingredient works in yeasted products, alone or in combination with cultured wheat. Usage levels or formulations adjustments may need to be made when used in bread, rolls, etc.

Want to learn more? Download a brochure:

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2019-04-29T14:23:00-07:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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