Life Sciences & Biotechnology
Title: | Shelf Stable Muffins with Natural Ingredients as Preservatives |
Area: | Life Sciences & Biotechnology |
Focus Area: | Muffins Preservation |
Social Benefits: | The shelf life of muffins is on par with the ones prepared with synthetic permitted preservatives. Use of natural preservatives is gaining importance in recent years because of its non-toxic nature and absence of adverse side effects. |
Developing Agency: | CSIR-Central Food Technological Research Institute (CFTRI), Karnataka |
Technology Readiness Index: | Market Launch |
Email: | director@cftri.res.in |
| Website Link : | http://www.cftri.com |
| Source (more info) : | https://t.ly/l_sb |
Brief Description
Description : | Muffins are available in the market with synthetic preservatives. Preservatives are used to extend shelf life such as antimicrobials, antioxidants and chelating agents. Calcium propionate/sorbic acid is the most widely used preservative in baking industry, which inhibits a broad spectrum of mould and rope forming bacteria. It also increases the shelf life of bakery foods without affecting the product quality. The present technology will give way for use of natural ingredients as preservatives which are better preferred compared to synthetic ones. |
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