Ingredient Technology - Kemin 2023 - 4

SHIELD® Pure for Clean Label Preservation
T
he most commonly used chemical
preservatives to prevent mold spoilage
in the baking industry are propionates
(calcium or sodium propionate), sorbates
(sorbic acid and potassium sorbate),
benzoates, parabens (methyl and propyl),
and acetic acid. Calcium and sodium
propionate are the neutral salts of propionic
acid, a naturally occurring byproduct of
the Propionibacterium found in Swiss
cheese. Due to their lack of activity against
yeast, propionates are the most widely used
antimicrobial in yeast-raised baked foods.
" Bakers are interested in an effective,
natural replacement to synthetic calcium
propionate, " says Courtney Schwartz,
Marketing Director at Kemin. " Kemin
now has one. SHIELD®
calcium propionate in delaying mold growth. In
a study on white yeast-leavened bread, mold
appeared on the untreated variable on day 5.
The sample with 0.5% synthetic calcium
propionate showed mold growth on day 16.
The 0.5% SHIELD Pure sample did not show
mold growth until day 18 and maintained
acceptable physical and texture qualities.
" This study, along with others, shows that
cultured dextrose, a natural mold inhibitor, is a
true direct replacement for synthetic propionic
acid, " says Ms. Schwartz. " Application
studies confirm it has equal efficacy at equal
dosages in corn and flour tortillas, white sliced
bread, among other baked good products. "
SHIELD Pure appears on ingredient
Pure is a cultured
dextrose shelf life extender. It is a one-to-one
replacement for synthetic propionic acid. "
Kemin conducted studies to evaluate the
effectiveness of SHIELD Pure to synthetic
4
statements as cultured dextrose. It is very
similar to synthetic propionic acid in purity.
Its high concentration provides the ability
to use at lower application rates than other
cultured dextrose products. This offers a very
attractive cost-in-use for formulators.
DANIEL JĘDZURA - @STOCK.ADOBE.COM
Ingredient Technology - Kemin 2023

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