Ingredient Technology - Kemin 2023 - 5

Slowing Down Lipid Oxidation
Shelf Life Solutions for the
Baking and Snack Industry
Fats and oils, either added directly as a liquid or solid,
or indirectly as a component of whole grains, nuts or
seeds, are key components of many baking and snack
formulations. Frostings, fillings and icings may also
contain fats and oils. These lipids are prone to breaking
down through a process known as oxidation, which
produces objectionable flavors and odors described as
rancid. Rancidity is a leading cause of shelf life reduction.
Lipid oxidation 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. Fats degrade when fatty acids react with air,
moisture or other compounds and break down into free
fatty acids and other unstable compounds. Reactions will
cease when an antioxidant enters the scenario. But at this
point, any degradation that has occurred is permanent. The
fat cannot repair itself.
In general, the more polyunsaturated fatty acids on
a fat molecule, the faster it will go rancid. This is due to
the unstable double bonds that participate in the various
degradation processes. The most common approach to
retard lipid auto-oxidation 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 down
the chemical reaction. For extra protection, antioxidants
may be added to the formulation or sprayed on the surface
of the product prior to packaging.
Traditional synthetic antioxidants are very effective, easy
to use and low cost. But being chemically derived, which is
obvious by their names-i.e., ethylene diamine tetra acetic
acid (EDTA), tertiary butyl hydroquinone (TBHQ), butylated
hydroxyanisole (BHA) and butylated hydroxyanisole (BHT)-
are undesirable in today's clean-label environment. In
response, bakers are embracing clean-label antioxidants that
can be discreetly added to product formulations. Common
options are classified as tocopherols, also known as vitamin
E, and high-phenolic plant extracts, such as those sourced
from rosemary, green tea and acerola.
Kemin offers a range of shelf
life solutions, including valueadded
plant extracts, antioxidants,
anti-staling enzymes and moldinhibiting
products, to help
manufacturers maintain safety and
freshness. This includes:
* DoughSoft™ - dough
conditioners and softeners for
baked goods
* DoughStretch™ - enzyme
gum blends for baked goods
- synergistic
* EN-HANCE®
synthetic antioxidant blends
formulated with time-tested
ingredients that protect foods
containing fats and oils from
oxidation
* FORTIUM®
R - rosemary
extract-based extract that can
be a label-friendly alternative
to traditional tocopherols and
synthetic antioxidants
* FORTIUM®
T - traditional
blends of mixed tocopherols
designed for maximum
effectiveness against color and
flavor degradation
* GT FORT™ - green tea-based
extract that can be a labelfriendly
alternative to traditional
tocopherols and synthetic
antioxidants
* SHIELD®
- liquid mold
inhibitors that are propionic
acid-based synergistic blends
to 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
* TillaPack™ - batch pack
solutions for flour tortillas
* TillaZyme™ - enzyme gum
blends for corn and flour tortillas
5
CHAMILLEW - @STOCK.ADOBE.COM
Ingredient Technology - Kemin 2023

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