Shelf life extension

Shelf life issues in bakery are not only related to microbial spoilage, but also quality deterioration such as staling. The convenience trend demands from producers that bakery products remain fresh throughout the distribution chain. The common shelf life issues such as staling, molding, etc, present within this distribution chain can be tackled through the use of Purac products in your formulation.

Chemicals such as propionate are a common choice within the industry to combat shelf life issues. However, consumers are becoming much more label-conscious and no longer accept these chemical additions in their food products.

Purac's new PuraQ product line, launching in 2010, includes label-friendly alternatives to these chemical solutions.

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PuraQ Verdad RV75 can be applied in food products where microbiological control is needed of molds, yeast and/or spoilage bacteria. PuraQ Verdad RV75 is a natural ferment derived from various selected food cultures. This liquid fermentation product contains multiple components such as organic acids, peptides and residual sugars. PuraQ Verdad RV75 is a consumer friendly solution as it can be labeled as cultured sugar.

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PURASAL as humectant in cake & bread

PURASAL as humectant in cake

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Shelf life extension

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