Pasteurization What is Pasteurization? Pasteurization is the process of heating up a liquid food to a certain temperature for a certain amount of time to reduce or partially destroy the microbial population present in it. Used frequently in milk processing, this method of heat treatment is used to eliminate: Spoilage microorganisms Pathogenic [...]
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 [...]
Artificial Preservatives What are Artificial Preservatives? Artificial preservatives are chemical additives that can slow down or restrict food deterioration that caused by microorganisms and oxidation reactions.1 So in the baking and food industry, they are used in baking extend to shelf-life and preserve quality characteristics during transport and commercialization. Three main kinds [...]
Potassium Sorbate Also known as sorbic acid potassium salt What is Potassium Sorbate? Potassium sorbate (K-sorbate) is a food preservative commonly used in the baking industry to prevent mold, yeast, and microbes. It is often used in cakes and icings, beverage syrups, cheese, dried fruits, margarine, pie fillings, wine, etc. at concentrations [...]
Natamycin Also known as pimaricin What is Natamycin? Natamycin is a natural antimicrobial preservative with a particularly high antimycotic activity. Unlike some organic acids, it inhibits the growth of fungus without killing the fungi population. Traditionally, a topical application of natamycin has been used to extend the shelf life of some cheeses [...]
Cultured Wheat What is Cultured Wheat? Cultured wheat is a natural, clean label mold inhibitor and antimicrobial agent. It can be used in yeasted and chemically-leavened products such as breads, buns and cakes. It lowers dough or batter pH It does this by the inhibitory bacteriocin peptides produced by bacteria present in [...]
Calcium Propionate What is Calcium Propionate? Calcium propionate is the calcium salt of propionic acid. It is a preservative commonly used in baked goods around the world, where it extends their shelf life by inhibiting the growth of spoilage microorganisms, namely mold and ropy bacteria. Characteristics of calcium propionate include: Chemical [...]
Annatto What is Annatto? Annatto is a natural orange-red food coloring derived from seeds of achiote tree (Bixa orellana), native to tropical areas. It is used to impart a yellow or orange color to foods such as cheese, bakery or meat products, soup mixes and beverages. More than 70% of natural food [...]
Sodium Benzoate Also known as benzoate of soda What is Sodium Benzoate? Sodium benzoate is a common food preservative and a mold inhibitor. It is most effective in low acid foods and beverages and baked goods such as breads, cakes, pies, tortillas and many others.1 Benefits of sodium benzoate include its activity [...]
