Vinegar Also known as acetic acid or ethanoic acid What is Vinegar? Vinegar is a sour-tasting liquid used as a leavening agent, pH regulator, acidulant, preservative, antimicrobial agent and dough improver.1,2 Molasses and alcohols from cereals, grains, and fruits are the basic substrates for making vinegars. The production process depends on the [...]
Clean Label Cake What is a Clean Label Cake? A clean label cake is labeled with fewer, recognizable ingredients. So, alternatives must be found for artificial preservatives, flavors, colors, or sweeteners when making these cakes.1 Types of cakes that have been commercialized as clean label include: Batter-based cakes like layer, chocolate, Devil’s Food, [...]
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 [...]
Polysorbates What are Polysorbates? Polysorbates are an emulsifier and food additive that comes from a reaction of sorbitan fatty acid with ethylene oxide. The name includes a range of polysorbates, such as 20, 60, 65 and 80. However, Polysorbates 60 and 80 are the most commonly used in food production. They are [...]
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 [...]
Chelating Agent Also known as sequestrant, chelants, or metal scavengers What are Chelating Agents? Chelating agents are food additives that prevent oxidation and increase shelf life of baked goods. They sequester metals, preventing them from taking part in color or flavor deterioration. Chemically, chelating agents are organic compounds with a ring-like center which [...]
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 [...]
