Antimicrobial Packaging What is Antimicrobial Packaging? Antimicrobial packaging (AP) is a relatively new packaging technology that focuses on extending the shelf life of highly perishable food products. It allows food processors to reduce dependence on mold inhibitors and chemical preservatives, as well as reduce refrigeration costs at certain stages within the supply [...]
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 [...]
Shelf Life Extension What is Shelf Life Extension? Shelf life extension is an effort to make food safe for long periods, still keeping its original quality. Baked products beyond their shelf life can become: Stale, firm and dry Less resilient Not as flavorful Unsafe due to microbial growth Advances in bakery processing [...]
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 [...]
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 [...]
In baking, proper timing of the yeast kill will control the height of the baked good. Yeast Kill Also Known As Yeast Inactivation Temperature What is Yeast Kill? Yeast provides vital gas production for achieving volume in baked goods. Its peak is during proofing, and into oven spring. Thermal profiling is [...]
