29 04, 2019

How to Get a Longer Shelf Life for 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 [...]

10 06, 2015

Acids

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 [...]

7 06, 2015

Acetic Acid

Acetic acid is used in baking as a leavening agent. Acetic Acid What is Acetic Acid? Acetic acid is a weak organic acid. It is the primary component in vinegar, responsible for its sharp taste and aroma characteristic that in imparts on other products. Acetic acid is liquid, transparent and [...]

1 06, 2015

Mold

Mold What is Mold? Molds are multicellular fungi which are morphologically more complex than bacteria or yeast (single-celled fungi). In foods, they are one of the main causes of food spoilage and foodborne diseases. Molds are non-motile, filamentous, and branched microorganisms. Their cell walls are composed of cellulose, chitin or a combination [...]

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