Baking & Snack - April 2015 - 65

FORMULATION
Antioxidants

DETER
and

R
SEQUESTER

What prevents bakery fats and
shortenings from 'breaking bad?'

by Donna Berry

W

When it comes to ways baked goods spoil, mold
growth springs first to mind, followed closely by staling. Both of these deleterious states, visible to the consumer, render baked goods inedible. But there's a third
condition, hidden somewhat behind the scenes yet
eventually detectable by nose and mouth, that bakers
try to delay as long as possible. It's the development of
objectionable flavors and odors, described as rancid,
through the degradation of fats and oils by oxidation.
Rancidity is a natural process with degradation
starting the moment the fat or oil comes into being.
There's no way to prevent it, only to slow it, and there's
no recovery.
"Many people think that only bulk oils and high-fat
foods have oxidation problems," said Xin Tian, PhD,
lead scientist, Kalsec, Inc., Kalamazoo, MI. "The fact
is that low-fat products go rancid fast due to large
surfaces exposed to air. In highly seasoned products,
oxidation may be masked by strong flavors from the
product itself; yet, in mild flavor products such as cereals, crackers and breadings, off-odors and flavors
will become distinct once they are developed."
The desire to enrich baked foods with nutritional but unstable ingredients, most notably omega-3
fatty acids, greatly increases the oxidative challenge.
Additional problems are encountered with the use of

The most common approach to retard
lipid auto-oxidation is to include
antioxidants in the formulation.
specialty whole grains because they contain the germ,
a source of naturally occurring polyunsaturated fatty
acids prone to oxidation. Baked goods with fatty nuts
and seeds can also pose an issue.
"Such challenges can be met by using antioxidant
systems containing different combinations of natural
phenols, vitamins and organic acids," Dr. Tian said.

Because whole grain flours
contain oil-rich bran, they
can go rancid more quickly
than white flours milled with
the bran removed.
iStock

Phenolic choices
The most common approach to retard lipid autooxidation is to include antioxidants in the formulation. This is often done at the ingredient level, with
suppliers adding antioxidants to the fat or oil to slow
the chain reaction from getting past the initiation
stage. For extra protection, antioxidants can be added
to batters and doughs.
Traditional synthetic antioxidants are very effective, easy to use and low cost. But being chemically derived, which is obvious from their names - ethylene
diamine tetra acetate (EDTA), tertiary butyl hydro-

www.bakingandsnack.com / April 2015 Baking & Snack 65



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Baking & Snack - April 2015

Table of Contents for the Digital Edition of Baking & Snack - April 2015

Baking & Snack - April 2015
Table of Contents
Table of Contents
Editorial - Surviving the future 101
Newsfront - BBU’s Penny discusses gluten-free trend
Lancaster Colony acquires Flatout
Gorton receives distinguished service award
BEMA award winner living out a dream
ASB selects contest winners
Whole Foods Co-CEO to address IDDBA
In Memoriam
Gilbert Bundy named CEO of Bundy Baking Solutions
People
Staff changes for Baking & Snack
iba 2015 - The March to Munich
Home away from home
Baking & Snack goes to Europe
Fantini Bakery - Upgrading to 5G
Maintaining an automated bakery
Functional Foods - Fit Club
Going pro(biotic)
Fats & Oils - A Report Card
Understanding required
Tech Showcase: Bakery Shortenings - A New Wave of Options
Antioxidants - Deter and Sequester
Understanding the breakdown
Auto-oxidation — a chain reaction
Ingredient App - The Umami Effect
Batter Mixing - Creating Cakes
Batter mixers bring higher sanitation standards
Strategies to protect inclusions
Fryers - Refine, then Update
Robotics - Bang for the Buck
Maintaining the human element
Sanitation Strategies - Prevent, Control, Execute
Meeting Preview: IFT - Feeding Innovation
Industry Images - Baking Toward the Future
Events
Innovations
Products & Packaging
New on the Shelf
Patents
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - April 2015 - Baking & Snack - April 2015
Baking & Snack - April 2015 - 2
Baking & Snack - April 2015 - 3
Baking & Snack - April 2015 - 4
Baking & Snack - April 2015 - 5
Baking & Snack - April 2015 - 6
Baking & Snack - April 2015 - 7
Baking & Snack - April 2015 - 8
Baking & Snack - April 2015 - Table of Contents
Baking & Snack - April 2015 - 10
Baking & Snack - April 2015 - Table of Contents
Baking & Snack - April 2015 - Editorial - Surviving the future 101
Baking & Snack - April 2015 - 13
Baking & Snack - April 2015 - Gorton receives distinguished service award
Baking & Snack - April 2015 - 15
Baking & Snack - April 2015 - In Memoriam
Baking & Snack - April 2015 - 17
Baking & Snack - April 2015 - Staff changes for Baking & Snack
Baking & Snack - April 2015 - 19
Baking & Snack - April 2015 - 20
Baking & Snack - April 2015 - iba 2015 - The March to Munich
Baking & Snack - April 2015 - Home away from home
Baking & Snack - April 2015 - ABM - 1
Baking & Snack - April 2015 - ABM - 2
Baking & Snack - April 2015 - ABM - 3
Baking & Snack - April 2015 - ABM - 4
Baking & Snack - April 2015 - Baking & Snack goes to Europe
Baking & Snack - April 2015 - 24
Baking & Snack - April 2015 - Fantini Bakery - Upgrading to 5G
Baking & Snack - April 2015 - 26
Baking & Snack - April 2015 - 27
Baking & Snack - April 2015 - 28
Baking & Snack - April 2015 - 29
Baking & Snack - April 2015 - 30
Baking & Snack - April 2015 - 31
Baking & Snack - April 2015 - 32
Baking & Snack - April 2015 - 33
Baking & Snack - April 2015 - 34
Baking & Snack - April 2015 - Maintaining an automated bakery
Baking & Snack - April 2015 - 36
Baking & Snack - April 2015 - 37
Baking & Snack - April 2015 - 38
Baking & Snack - April 2015 - 39
Baking & Snack - April 2015 - 40
Baking & Snack - April 2015 - Functional Foods - Fit Club
Baking & Snack - April 2015 - Going pro(biotic)
Baking & Snack - April 2015 - 43
Baking & Snack - April 2015 - 44
Baking & Snack - April 2015 - 45
Baking & Snack - April 2015 - 46
Baking & Snack - April 2015 - 47
Baking & Snack - April 2015 - 48
Baking & Snack - April 2015 - 49
Baking & Snack - April 2015 - 50
Baking & Snack - April 2015 - Fats & Oils - A Report Card
Baking & Snack - April 2015 - 52
Baking & Snack - April 2015 - 53
Baking & Snack - April 2015 - 54
Baking & Snack - April 2015 - 55
Baking & Snack - April 2015 - Understanding required
Baking & Snack - April 2015 - 57
Baking & Snack - April 2015 - 58
Baking & Snack - April 2015 - Tech Showcase: Bakery Shortenings - A New Wave of Options
Baking & Snack - April 2015 - 60
Baking & Snack - April 2015 - 61
Baking & Snack - April 2015 - 62
Baking & Snack - April 2015 - 63
Baking & Snack - April 2015 - 64
Baking & Snack - April 2015 - Antioxidants - Deter and Sequester
Baking & Snack - April 2015 - Understanding the breakdown
Baking & Snack - April 2015 - 67
Baking & Snack - April 2015 - 68
Baking & Snack - April 2015 - 69
Baking & Snack - April 2015 - 70
Baking & Snack - April 2015 - 71
Baking & Snack - April 2015 - Auto-oxidation — a chain reaction
Baking & Snack - April 2015 - 73
Baking & Snack - April 2015 - 74
Baking & Snack - April 2015 - 75
Baking & Snack - April 2015 - 76
Baking & Snack - April 2015 - Ingredient App - The Umami Effect
Baking & Snack - April 2015 - 78
Baking & Snack - April 2015 - Batter Mixing - Creating Cakes
Baking & Snack - April 2015 - Batter mixers bring higher sanitation standards
Baking & Snack - April 2015 - 81
Baking & Snack - April 2015 - 82
Baking & Snack - April 2015 - 83
Baking & Snack - April 2015 - 84
Baking & Snack - April 2015 - 85
Baking & Snack - April 2015 - 86
Baking & Snack - April 2015 - 87
Baking & Snack - April 2015 - 88
Baking & Snack - April 2015 - 89
Baking & Snack - April 2015 - 90
Baking & Snack - April 2015 - Strategies to protect inclusions
Baking & Snack - April 2015 - 92
Baking & Snack - April 2015 - Fryers - Refine, then Update
Baking & Snack - April 2015 - 94
Baking & Snack - April 2015 - 95
Baking & Snack - April 2015 - 96
Baking & Snack - April 2015 - 97
Baking & Snack - April 2015 - 98
Baking & Snack - April 2015 - 99
Baking & Snack - April 2015 - 100
Baking & Snack - April 2015 - Robotics - Bang for the Buck
Baking & Snack - April 2015 - 102
Baking & Snack - April 2015 - Maintaining the human element
Baking & Snack - April 2015 - 104
Baking & Snack - April 2015 - 105
Baking & Snack - April 2015 - Sanitation Strategies - Prevent, Control, Execute
Baking & Snack - April 2015 - 107
Baking & Snack - April 2015 - 108
Baking & Snack - April 2015 - Meeting Preview: IFT - Feeding Innovation
Baking & Snack - April 2015 - Industry Images - Baking Toward the Future
Baking & Snack - April 2015 - 111
Baking & Snack - April 2015 - 112
Baking & Snack - April 2015 - 113
Baking & Snack - April 2015 - 114
Baking & Snack - April 2015 - 115
Baking & Snack - April 2015 - 116
Baking & Snack - April 2015 - Events
Baking & Snack - April 2015 - Innovations
Baking & Snack - April 2015 - 119
Baking & Snack - April 2015 - 120
Baking & Snack - April 2015 - Products & Packaging
Baking & Snack - April 2015 - 122
Baking & Snack - April 2015 - 123
Baking & Snack - April 2015 - New on the Shelf
Baking & Snack - April 2015 - 125
Baking & Snack - April 2015 - 126
Baking & Snack - April 2015 - Patents
Baking & Snack - April 2015 - Marketplace
Baking & Snack - April 2015 - 129
Baking & Snack - April 2015 - 130
Baking & Snack - April 2015 - 131
Baking & Snack - April 2015 - 132
Baking & Snack - April 2015 - 133
Baking & Snack - April 2015 - 134
Baking & Snack - April 2015 - 135
Baking & Snack - April 2015 - 136
Baking & Snack - April 2015 - Ad Index
Baking & Snack - April 2015 - New Product Spotlight
Baking & Snack - April 2015 - 139
Baking & Snack - April 2015 - 140
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