I’m excited to see plenty of innovative bakery solutions and the science behind them at IBIE. For instance, bakery scientists know that acids are abundant in nature, with organic acids being the most common in food applications. They perform a variety of functions in foods and bake systems including acidification, buffering, preservation, gel setting, [...]
There are natural ingredients to add that will slow mold growth. If you want to put an end to mold naturally, there are two ways to go about it. One way reduces the pH in dough and the other disrupts mold at a cellular level. Both can be accomplished with organic additives, approved [...]
Clean Label Mold Inhibitors Also known as Natural Mold Inhibitors What are Clean Label Mold Inhibitors? Clean label mold inhibitors are natural preservatives that help control mold growth and prolong the shelf life of food. Products like whole wheat, multigrain and artisan bread are good uses for these ingredients. These ingredients provide [...]
Malic Acid Also known as alpha hydroxy organic acid, hydroxybutanoic acid or hydroxysuccinic acid What is Malic Acid? Malic acid is one type of dicarboxylic acid and is the predominant acid in apples and other fruits. It is a multifunctional food additive that is used in the following food and beverage categories: [...]
By Robert Mason Senior Scientist - Applications Lab The usable shelf life of a baked product is determined by two factors: molding and staling. The 'molding' found in bakery products is actually the result of three different subclasses of microbes: yeasts, molds and bacteria. However, with the right products and applications, molding can be drastically [...]
By Lin Carson Sorbic acid is a food preservative which originated from rowan tree berries. Sorbic acid is a common antimicrobial agent used in bakery products to combat mold. It's a carboxylic acid, virtually odorless and tasteless when used in food processing. Its use has been dated back [...]
Sorbic Acid What is Sorbic Acid? Sorbic acid is the most common food preservative against molds, bacteria, fungi, and yeasts. It is favored for its organoleptic neutrality, safety, and efficacy in low moisture foods such as cheeses, and bakery.1 Sorbic acid is a carboxylic acid that is slightly soluble in water and [...]
Citric Acid is derived from citrus fruits like Grapefruit, Lemon, Lime, and Orange. Citric Acid What is Citric Acid? Citric Acid, or “sour salt,” is a weak, organic acid naturally found in citrus fruits. It is most often used as a natural preservative or to add an acidic or sour [...]
Total Titratable Acidity (TTA) What is Total Titratable Acidity (TTA)? Total titratable acidity (TTA) is a measure of the amount of acid or acids present in a food sample. It is not to be confused with pH, a measure of the concentration of hydrogen ions. The acidity of food products is a consequence of [...]
Acids What are Acids? Acids are substances that can neutralize alkalis to form salts. When dissolved in water, they release protons (hydrogen ions), reducing the pH and driving it lower than the neutral point of 7.1 They perform a variety of functions in foods and bake systems including acidification, buffering, preservation, gel [...]
