In the Dough - Lesaffre August 2018 - 5

Question & Answer

WITH ARNAUD DENIAUD, DIRECTOR OF
TECHNICAL SERVICES & NEW PRODUCT
D E V E LO P M E N T AT L E S A F F R E

Why are bakers choosing to
make the switch to natural
mold inhibitors from
calcium propionate?
Bakers are looking to
eliminate chemicals from
their products in response
to changing consumer
demand. Consumers are
demanding fresh, natural
ingredients in the foods
they eat. They want to
understand ingredients and
where they come from.
How are Lesaffre's experts
helping bakers find the
right natural alternatives
for their bakery products?
The Lesaffre team is
developing natural
products that replace
chemicals without losing
effectiveness. Our
technical team works with
bakers to demonstrate how
easy it is to convert to our
natural mold inhibitors.
Calcium propionate has
long been recognized as a
very effective preservative
for baked goods. How do
Lesaffre's natural mold
inhibitors replace the

functionality of calcium
propionate?
Because natural mold
inhibitors are produced
from fermentation, their
concentration in organic
acids is lower than pure
calcium propionate. The
level of use for natural mold
inhibitors is higher than
calcium propionate, but you
get the same functionality
without using chemicals.

CONSUMERS ARE DEMANDING
FRESH, NATURAL INGREDIENTS IN
THE FOODS THEY EAT.

How has Lesaffre's
expertise in fermentation
lead to its development
of effective natural mold
inhibitors?
Natural mold inhibitors
are created through the
use of carefully selected
lactic bacteria. These
lactic bacteria will feed
on natural wheat starch,
reproducing and growing
through fermentation.
This process leads to the
generation of organic acids
in the fermentation medium.
After concentration and
drying, the cultured wheat
starch contains a high
level of these organic
acids which inhibit mold

PRODUCTS
THAT
PERFORM

growth. Another acid
from fermentation (citric)
is added in order to lower
the pH for improving the
efficiency of mold inhibition.
The baking industry's
formulating needs can
change very quickly. How
has Lesaffre improved upon
its natural mold inhibitors
in the past few years?

We have developed a
range of three natural
mold inhibitors of varying
strengths in order to
satisfy the needs of
all bakers. Our R&D
department is currently
working on the next
generation of products,
which will improve
performance and cost
of use.

Lesaffre's XtendLife line includes three natural mold inhibitors:

* XtendLife

15

* XtendLife

20

* XtendLife

40

The number relates to the strength of the natural mold inhibitor.
The higher the number: the higher the concentration in acids, the lower the
usage level, the longer the shelf life.



Table of Contents for the Digital Edition of In the Dough - Lesaffre August 2018

In the Dough - Lesaffre August 2018 - 1
In the Dough - Lesaffre August 2018 - 2
In the Dough - Lesaffre August 2018 - 3
In the Dough - Lesaffre August 2018 - 4
In the Dough - Lesaffre August 2018 - 5
In the Dough - Lesaffre August 2018 - 6
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https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-april-2021
https://www.nxtbook.com/sosland/lesaffre/2020_10_01
https://www.nxtbook.com/sosland/lesaffre/2020_08_01
https://www.nxtbook.com/sosland/lesaffre/2020_03_01
https://www.nxtbook.com/sosland/lesaffre/2019_11_01
https://www.nxtbook.com/sosland/lesaffre/2019_07_01
https://www.nxtbook.com/sosland/lesaffre/2019_03_01
https://www.nxtbook.com/sosland/lesaffre/2018_11_01
https://www.nxtbook.com/sosland/lesaffre/2018_08_01
https://www.nxtbook.com/sosland/lesaffre/2018_05_01
https://www.nxtbook.com/sosland/lesaffre/2018_03_01
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