Rosemary preservative extends shelf-life of baked goods

By Lorraine Heller

- Last updated on GMT

Related tags: Baked goods, Food science, Cooking, Flavor

A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.

The ingredient, Inolens 12, is part of the firm's existing Inolens line of rosemary extracts that have been marketed so far for use in applications such as confectionery and edible oils. The Slovenian company now said that it has conducted in-house tests using the ingredient in baked goods - including bread, cookies and cereal - and found that in these applications the preservative could help extend shelf-life by up to 30 percent. However, this figure can vary greatly in different products, according to Vitiva product manager Dushka Dimitrijevic. "It has the potential to prolong freshness, but it's difficult to quantify as there are so many different applications. The best thing to do is to conduct tests,"​ she told BakeryAndSnacks.com. Anti-rancidity ​According to Vitiva, one of the main benefits of the ingredient is that it can help reduce rancidity that develops in high-fat products, or in fortified baked goods. "Rancidity and oxidation of fortified bakery products are common problems due to the high fat content inherent in whole-grain flour, nuts, seeds, oat flakes, vegetable oils and butter fat, as well as the omega-3 fats frequently used today for increasing nutrition values,"​ explained the firm. "All are highly prone to rancidity. High fat content and storage temperature can cause changes in organoleptical characteristics of the final product as well, impacting flavor, aroma and appearance." ​The ingredient is particularly suited for artisanal baked goods, that tend to have a very short shelf life as they usually contain high fat levels, or are fortified with seeds, said Dimitrijevic . In addition, manufacturers of artisanal baked goods may try to avoid using artificial preservatives, which means that the products lose their fresh taste and mouthfeel after just a few days, she said. Formulation and labelling ​Inolens 12 is a powder and can be readily blended with other dry ingredients in a bakery application, such as sugar, flour or powdered milk, said the company. According to Dimitrijevic, Inolens is considered a natural ingredient, as it is derived from rosemary using a food-grade solvent. The extract is also deodorized, which means that it does not carry over any off-taste into products. In Europe and the US it can be labeled as 'spice extract' or 'natural flavour'. The ingredient is also available in Australia.

Related topics: Ingredients

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