![]() “The advantage here is you are going to avoid the high heat,” Ms. Probiotics also may be applied post-baking, such as in spray, frosting or filling. The challenge with that is it might be harder to apply evenly.” “If it’s for bread, you can also add it at the moulding step with your dusting flour. “You get a much more even distribution,” Ms. Leung said.Įnzyme Innovation recommends adding the probiotics during mixing. “If you want that health claim, you really want clinical research to back it up,” Ms. Companies could promote the product for containing probiotics or for containing a specific amount of probiotics, or they could make a health claim. Leung said.īefore choosing probiotic strains, baked foods companies should determine what health claims to target and what the process/storage conditions will be. “You want to make sure after you process it at the end of the shelf life, you’re still going to have that targeted amount,” Ms. The survival rate will affect the number of probiotics added to applications. The survival rate for the Bacillus coagulans LBSC was 50%. ![]() Enzyme Innovation in its research baked tortillas at 275 degrees Fahrenheit for 1.5 minutes. The percentage of potency was over 60% in muffins, nearly 90% in cookies and nearly 100% in instant noodles. in India analyzed the potency of Bacillus coagulans LBSC in post-food preparation. Lab work from Advanced Enzyme Technologies Ltd. “When (the spores) reach favorable conditions like our gut, they convert back to vegetative cells, and they are activated,” she said. They stay dormant, or hibernate, during the baking process. They are shelf-stable, heat-stable and have high survival rates. Spore-forming probiotics work in a wide temperature and pH range, and they do not require refrigeration, Ms. Common species include Bacillus coagulans, Bacillus clausii and Bacillus subtilis. Probiotic strains in the Bacillus genus are spore-forming. “Even if you add these probiotics after baking and you refrigerate the baked goods, these probiotics, they can make lactic acid, and they potentially can cause changes in flavor of the product during storage, possibly even a vinegar-like taste,” she said. Probiotic strains in the Bifidobacterium genus and the Lactobacillus genus often are used in food applications, but they do not work as well in baked foods since they do not form spores and thus fare poorly in high-heat conditions, Ms. The Food and Agriculture Organization of the United Nations and the World Health Organization define probiotics as “live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host.” Probiotics must survive and reach the site of action, must prove to be beneficial for the host and must be stable during processing. ![]() Research has shown that probiotics, besides providing digestive benefits, also may improve mood, alleviate stress and improve sleep, she said. ![]() Probiotics balance gut bacteria, limit colonization of pathogens and are important for digestive enzymes, Ms. Growing consumer interest in probiotics was evident in a forecast from Grand View Research, San Francisco, showing the global probiotics market will have a compound annual growth rate of 7.5% from 2021 to 2030, reaching a size of $112.21 billion. Leung, a food science lab manager at Enzyme Innovation, a division of Specialty Enzymes and Probiotics, gave details on how spore-forming probiotics, because of their survival rates in high-heat processing, are the best options for baked foods.
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