Effectiveness of Preservatives in Tropical Muffins
By Perri Steinfeld
Culinary Science 2015
Advisor: Rosemary Trout
Trial One
Abstract
In this study a tropical muffin made with ingredients such as
pineapples, bananas, and, non-fat yogurt will be prepared along
with a preservative. The tropical and healthful ingredients in
these muffins have high levels of water activity, witch put the
product at risk of spoiling quickly. Mold growth is the most
frequent case of bakery product spoilage (Guynot et al).
Preservatives such as Propionates, Sorbates, Benzoates, and
Acetic acid are mold inhibitors that can also decrease the pH of
baked products, extending shelf life. Typically these
preservatives work better in low pH products (Guynot et al).
Essential oils can also act as natural preservative. Essential oils
are volatile natural substances containing organic compounds.
They are made from aromatic plants and have a strong odor.
Essential oils are known for their antimicrobial properties (Abay et
al). Samples made with the essential oils can be marketed as a
clean label product, witch would appeal to a mass market.
Preservative will be dosed at 0.3%, and compared to a control.
Samples will be observed and noted for sensory attributes to
include texture, moisture and general.
Background
The preservative used in this experiment was ALDO MSLG KFG, a
product made by Lonza. Lonza is a Swiss Pharma&Biotech and
specialty ingredient company. In the functional ingredient category
Lonza offers products that improve the appearance, feel, and
functionality of foods and other goods. Found under the classification
of specialty esters and emollients ALDO has several uses. The
suggested applications include baked goods, shortenings, Dairy
products, confectionaries, potatoes, and pet foods (Loza).
ALDO has a kosher food grade certification and is on the FDA’s
generally regarded as safe (GRAS) list of food additives (Loza). The
code of federal regulations indicates that ALDO is a Glyceryl
Monostearate. Glyceryl Monostearates are also know as monostearin,
a mixture of Glyceryl Monostearate, glyceryl monopalmitate, and
glyceryl esters of fatty acids found in commercial stearic acid. Glyceryl
Monostearate is pepared by glycerolysos of fats and oils derived from
edible sources or by esterification with glycerin of stearic acids derived
from edible sources (FDA). The material safety data sheet (MSDS)
that accompanies a sample of ALDO states the specific ingredients as
mono, di, and tri glycerides, fatty acids, and water (Loza).
Glyerides are know to improve flavor perceptions in baked goods,
similar to the way an addition of fat would effect a flavor profile.
However a major difference the addition of a glyceride would make to
a baked good that the addition of another fat may not make is the retro
gradation of crumb staling. Glyceried create a separation of the gluten
starch interface and inhibit sailing while producing a softer and more
uniform crumb increasing the textural attributes of the product
(Hebeda).
General suggested usage levels for glycerides in baked goods lie
between 1% and 4% (Hebeda). The usage level suggested by Lonza
is 4% to 6%, based on the weight of the fat in the formulation (Loza).
In this experiment additional fats were removed form the formulation in
order to increase the overall perceived healthfulness of the product.
Therefore the calculation was based on the weight of an egg, the
ingredient with the highest fat content.
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Trial Two
One control made with no food additives
.A test made with ALDO
2.6g of ALDO (5% of the weight of an egg) added to the dry
ingredients
The product was made utilizing the muffin method
Dry ingredients were scaled and mixed together
•  All-purpose flour, whole wheat flour, baking soda, baking
powder, salt, cinnamon, and ALDO added to the test
Separately the wet ingredient were scaled and mixed together
•  Brown sugar, bananas, yogurt, honey, apple sauce, an egg, and
milk
The wet ingredients were added to the dry ingredients
Finally pineapple and the zest of an orange were folded into the
batter
The batter was portioned into tins and baked at 325° for 20 minutes
The muffins cooled and then packaged individually
The muffins were observed each day for appearance, texture,
taste, and scent until they spoiled
Control
Day Zero
Test
Day Zero
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One control made with no food additives
A test made with ALDO
The amount of ALDO used was doubled
5.2g of ALDO (10% of the weight of an egg) added to the dry
ingredients
The product was made utilizing the muffin method
Dry ingredients were scaled and mixed together
•  All-purpose flour, whole wheat flour, baking soda, baking
powder, salt, cinnamon, and ALDO added to the test
Separately the wet ingredient were scaled and mixed together
•  Brown sugar, bananas, yogurt, honey, apple sauce, an egg, and
milk
The wet ingredients were added to the dry ingredients
Finally pineapple and the zest of an orange were folded into the
batter
The batter was portioned into tins and baked at 325° for 20 minutes
The muffins cooled and then packaged individually
The muffins were observed each day for appearance, texture,
taste, and scent until they spoiled.
Control
Day Zero
Day Two
Day Three
Test
•  Trial one, day zero both products had optimal color, flavor, and scent
•  The texture of the test muffin was superior to the control from day
zero
•  Attributes of both muffins declined as time went on
•  Both muffins molded and became inedible on day three
•  Degradation began when moisture appeared on the muffin tops (day
two)
•  This moisture altered mouth feel and taste perception
•  ALDO assisted with the texture of the test muffin
•  No significant difference in the shelf life of the product
•  Trial two, day zero both products had optimal color, flavor, scent, and
texture
•  The test muffin was firm and bready
•  The control acted similarly to trial one
•  Moisture appear on the muffin top early on
•  Both mouth feel and flavor profile were effected by the moisture
•  Doubling the additive to 10% of the weight of an egg had negative
effects on the texture and mouth feel
•  The test lasted one extra day, slightly extending the shelf life of the
product.
Future Research
ALDO is not an ideal additive to this product due to the lack fat in
the formulation. Perhaps in conjunction with another additive it could
improve the texture and extend the shelf life of the product. There is still
much work to do when it comes to preservatives and food preservation
processes. Identified customer trends state that consumers are looking
for clean label products. New and innovative technologies will have to be
explored in order to offer quality products with extended shelf lives.
Day Zero
Resources
Day One
Day One
Findings and Outcomes
Day One
Day One
Day Two
Day Two
Day Three
Day Three
Day Two
Day Three
Day Four
Day Four
FDA. "Code of Federal Regulations Title 21 Sec. 184.1324." U.S. Food
and Drug Association. N.p., 1 Apr. 2014. Web. 28 Apr. 2015.
Guynot, M. E., A. J. Ramos, D. Salva, V. Sanchis, and S. Marin.
"Combined Effects of Weak Acid Preservatives, PH and Water
Activity on Growth of Eurotium Species on a Sponge Cake."
International Journal of Food Microbiology 76 (2002): 39-46.
Elsevier. Web. 23 Mar. 2015.
Guynot, M. E., A. J. Ramos, V. Sanchis, and S. Marin. "Study of
Benzoate, Propionate, and Sorbate Salts as Mould Spoilage
Inhibitors on Intermediate Moisture Bakery Products of Low PH
(4.5–5.5)." International Journal of Food Microbiology 101 (2005):
161-68. Science Direct. Web. 25 Mar. 2015.
Hebeda, Ronald E., and Henry F. Zobel. Baked Goods Freshness:
Technology, Evaluation, and Inhibition of Staling. New York:
Marcel Dekker, 1996. Print.
Irkin, Reyhan, Secil Abay, and Fuat Aydin. "Inhibitory Effects of Some
Plant Essential Oils Against Arcobacter Butzleri and Potential for
Rosemary Oil as a Natural Food Preservative." Journal of
Medicinal Food 14.3 (2011): 291-96. Web. 25 Mar. 2015.
Lonza Inc. "Aldo™ MSLG KFG." Lonza Products and Services. N.p., n.d.
Web. 28 Apr. 2015.
Lonza Inc. Materials Safety Data Sheet. N.d. ALDO MSLG KFG.
Allendale, NJ.