Kalsec natural antioxidants for baked and extruded goods

Monday, 10 December, 2012 | Supplied by: Kalsec



Kalsec says a study shows that the addition of its antioxidants to baked goods maintains fresh aromas and flavours.

The company’s analytical, applications and R&D team conducted a study in which the antioxidants were added to baked and extruded goods, such as cookies and bars.

The addition of the antioxidants resulted in a 50% reduction in hexanal values compared to the control, Kalsec says. Hexanal is a marker for oxidation and is an indication of the formation of ‘off-flavour’ and aromas that can shorten shelf life.

Kalsec claims the results were confirmed by a sensory panel, who reportedly detected taste and aroma advantages in the cookies and bars containing the antioxidants.

Phone:
Related Products

Ingredion Novation Functional Native Starches

The Ingredion Novation Functional Native Starches have a neutral colour and flavour profile.

DuPont Nutrition & Biosciences GRINDSTED PLANT-TEX egg white replacement system

DuPont Nutrition & Biosciences has launched naturally sourced GRINDSTED PLANT-TEX egg white...

Ingredion Novation Lumina functional native starches

The Novation Lumina functional native starches have been added to Ingredion's clean label...


  • All content Copyright © 2019 Westwick-Farrow Pty Ltd