Baking&Snack - February 2013 - 77

FORMULATION
Antioxidants, Preservatives

To prevent rancidity and mold problems, formulators can now rely on a growing number of …

by Laurie Gorton

Some of the hardest-working ingredients toil at the lowest doses.
Antioxidants and antimicrobials,
rarely used at more than 1%, have
the tough tasks of keeping baked
foods and snacks looking, smelling
and tasting fresh and in safe condition for eating.
For years, formulators could
depend on widely available, inexpensive synthetic ingredients such
as BHA, BHT, TBHQ and synthesized organic acids to take on these
jobs. Today, however, consumers
want natural ingredients, not those
bearing chemical-sounding names
or chemically produced. That trend
makes the selection of antioxidants
and preservatives more difficult,
but several suppliers now offer
good choices for these important
functional ingredients.

When necessary?
Two big changes in bakery formulation — extension of shelf life and
use of whole grains — cast heightened attention on the staying power
and safety of foods.
For more than 20 years, North
American bakers have focused

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on improving shelf life extension
through enzyme technology. “As
the use of extended shelf life enzymes increased, mold inhibitor
usage in food products also increased,” observed Bill McKeown,
vice-president of technology, AB
Mauri, Chesterfield, MO. Enzymes
that add 10 or more days to the
staying power of fresh products do
so by enhancing softness through
greater moisture retention. The
presence of more free water in the
finished product, however, raises
water activity levels and makes
fresh items more susceptible
to mold.
Whole grain formulations must include the entire kernel — bran, germ
and endosperm. “The germ contains
high levels of naturally occurring
fat, which may increase the formation of off-flavors during shelf life,”
explained Barbara Bufe Heidolph,
principal, food phosphates, ICL Food
Specialties, St. Louis.
She noted that similar risks apply
to baked foods and snacks containing fats. “Both naturally occurring
and added fats are susceptible to
oxidation associated with reduction

Whole grain products often require added antimicrobials to prevent mold growth.
in shelf life and unacceptable sensory characteristics,” Ms. Heidolph
said. For some baked foods, adding nutritionally beneficial, but less
stable, free fatty acids such as the
omega-3s may also contribute to
shelf life issues.
Antioxidants guard flavor as much
as they do quality. “Antioxidants
are often associated with only delaying the onset of off-flavors and
aromas,” said Roger Nahas, PhD,
product director of antioxidants at
Kalsec, Inc., Kalamazoo, MI. “We
determined that fresh flavors can
also be maintained, thus increasing
shelf life and consumer appeal.”
Although most antioxidants go
into fats and oils before they reach
the bakery, sometimes they may
need to be added separately to
formulations. “The goal is to prevent
changes in the product, minimize
oxidative impact and provide a
fresh-tasting and textured product,” said Rodger Jonas, director
of national sales, PL Thomas,
Morristown, NJ.

February 2013 / Baking & Snack / 77

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Baking&Snack - February 2013

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