Shelflife and clean label
Shelf life and clean label
can be replaced by using enzymes that open up the functionality of the present
starches, proteins and lipids in a formulation and allow you to reduce for
example: DATEM, DMG or lecithin. This should however be looked at with detail
as certain emulsifiers can look on paper as one, but in fact they might vary
due to source (of fat) and the manufacturing process.
when looking at humectants such as sorbitol and glycerol, it seems to be a
bigger challenge to replace them when looking at for example cake products with
long shelf lives (6 months and more). To some extent certain natural
ingredients can replace some of the functionality, but other parts might
require different techniques: the way we look at cooling, packaging and
packaging materials are tools often used in those long shelf life products, but
will have to find it’s way to shorter shelf life products if the desire is to
remove as much E-numbers as possible.
toolbox we have described over this newsletter we might be able to replace
partially emulsifiers, hydrocolloids, preservervatives and humectants by using
enzymes, fibres, special starch and flour types.
Need to know more? Feel free to contact us!