Baked Goods Maintain Fresh Aroma And Flavor With Kalsec Antioxidants
Recent studies confirm that the addition of Kalsec antioxidants maintains fresh aromas and flavors in baked goods.
05 Dec 2012 --- Adding natural antioxidants to baked and extruded goods, such as cookies and bars, resulted in a 50 percent reduction in hexanal values compared to the control. Hexanal is a known marker for oxidation and is an indication of the formation of "off-flavor" and aromas that result in shorter shelf life.
The study was conducted by the global Kalsec analytical, applications and R&D team. Their results were confirmed by a Kalsec trained sensory panel, who detected notable taste and aroma advantages in the cookies and bars containing natural antioxidants.
"Antioxidants are often associated with only delaying the onset of off-flavor and aromas. Kalsec has determined that fresh flavors can also be maintained, thus increasing shelf life and consumer appeal,” says Dr. Roger Nahas, product director of antioxidants at Kalsec.
According to the 2012 Food & Health Survey of the International Food Information Council, 87 percent of consumers rate taste as having a significant impact on their decision to buy foods and beverages.
Kalsec Inc. is a privately held producer and marketer of natural extracts for use in food, beverage and pharmaceutical applications. Selling and marketing in more than 70 countries worldwide, Kalsec is dedicated to providing consistent and reliable products backed with unparalleled technical expertise. Founded in 1958, the company is headquartered in Kalamazoo, Michigan, with facilities in the United States, Europe and Asia.
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