Better Bakery - Kemin 2020 - 5

re It's an Issue
Shelf-life Solutions for the
Baking and Snack Industry
Kemin offers a range of shelf-life solutions, including value-added plant extracts,
antioxidants, anti-staling enzymes and mold-inhibiting products, to help
manufacturers maintain safety and freshness.
This includes:
EN-HANCE® - synergistic synthetic antioxidant
blends formulated with time-tested ingredients that
protect foods containing fats and oils from oxidation
FORTIUM® R - rosemary-based extract that can be
a label-friendly alternative to traditional tocopherols
and synthetic antioxidants
FORTIUM® MT - traditional blends of mixed
tocopherols designed for maximum effectiveness
against color and flavor degradation
GT FORT™ - green tea-based extract that can be a
label-friendly alternative to traditional tocopherols
and synthetic antioxidants

SHIELD® - liquid mold inhibitors that are propionic
acid-based synergistic blends to help control
microbes, thereby preventing spoilage and mold
growth in tortillas, baked goods with fillings and
other products where water activity level and pH are
of concern
TillaZyme™ - enzyme blends for corn and flour
tortillas
TillaPack™ - complete premix and batch pack
solutions for flour tortillas.

manufacturers enhance quality
throughout product shelf life to
deliver the best experience for
the end consumer."
Kemin offers TillaZyme™
enzyme gum blends to help
prevent retrogradation in
corn and flour tortillas.
"TillaZyme blends are
clean-label ingredients
shown to significantly
improve the textural
characteristics of tortillas,"
says Ms. Guilfoyle.
"When tortillas stale, they
become hard and brittle. By
remaining soft and foldable
for a longer period of time,
there's less waste."

Kemin_Ezine_0520.indd 5

4/27/2020 4:37:19 PM
Better Bakery - Kemin 2020

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