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.

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