Baking & Snack - November 2007 - 77

liquid antioxidant is an identitypreserved, tocopherol-based formula
that can be used in 95% (or lower) organic applications. Various concentrations
and dry versions are also available.
Raisins provide a natural answer to
mold inhibition, according to the California Raisin Marketing Board. Raisin
juice concentrate, used at 2% or more,
acts as a natural preservative. With a
minimum of 70% soluble fruit solids,
it helps control water activity while
maintaining moist eating qualities for
bread, cakes, cookies and crackers. The
board also noted that raisin paste can
be used at up to 5% in bread without
imparting a notable raisin flavor.
And for products that can stand a
more acidic pH, vinegar may be worth
exploring as a natural preservative,
Ms. Heidolph speculated.
"Functionality may be a more important consideration than being from
a natural source because we are dealing with food safety and salability,"
she added.

WEIGHING COSTS
Bowl costs for synthetic antioxidants
will generally be less expensive than
natural versions, with the exception
of ascorbyl palmitate. Ms. Dorko
pointed out another aspect, noting
that FDA food additive regulations
strictly limit the permitted levels of
BHA, BHT and TBHQ (0.02%, fat
weight basis), but ascorbyl palmitate
is used at the more permissive Good
Manufacturing Practice level.
"TBHQ, however, tends to be the
most effective, especially in highly unsaturated fats and lipids," Ms. Dorko
noted. "The extracts and tocopherols
are more expensive on a per weight
basis and may not be as effective as
synthetics, but they are a good choice
if 'clean labels' are desired."

ᮣ By preventing mold formation, preservatives assure a fresh appearance for
baked foods of all sorts.
J&K Ingredients

80 / BAKING & SNACK / November 2007

While flavor extracts can be limited
by their flavor impact in the finished
product, ingredient suppliers continue to seek lower color, lower flavor items. "But these will cost more
because they are refined more," Ms.
Dorko cautioned.
Another factor responsible for rising bowl costs is overuse. A number
of people interviewed for this article
called attention to rising sorbate use,
often at higher levels than required.
"Bakers may not overuse yeast or
baking powders, but they will overdose mold inhibitors," Mr. Bright said.
"That's where we, the ingredient companies, need to work with the baker to
make use of mold inhibitors in a more
cost-efficient way."
"Remember, too, that yeast is sensitive to the inhibition properties of calcium propionate," said Bill McKeown,
vice-president, marketing and technical development, Fleischmann's Yeast,
a Division of AB Mauri Food, Inc.
"Yeast companies like ours have made

bakers yeast more tolerant, but you
still have to add the mold inhibitor at
the appropriate time."
Because of the way tolerant yeast
is grown, the best time to add a mold
inhibitor is on the sponge side. That
way the yeast won't lose its tolerance,
as it might if the baker waits until the
dough stage.
"The idea of adding calcium propionate to the sponge may seem foreign to
most bakers," Mr. McKeown said. "It's
counterintuitive, but it works."
"But it's like immunizing the yeast to
the mold inhibitor," Mr. Bright added.
In addition to the propionates in its
Benchmate line, Fleischmann's Yeast
offers a mold inhibitor based on whey,
which tends to put less stress on yeast.
Looking ahead, Mr. McKeown noted
a good deal of current research into inhibition effects and work being done
with ingredients novel to the baking
industry. "These would not alter the
flavor aspects of the finished products," he noted.
Ⅲ

Baking & Snack - November 2007

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