The Secret of Shelf Life Extension

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WTF Shelf Life Extension – Uncover the Secret to Stave off Staling!

Uncover the Secret to Stave off Staling… on this week’s WTF

Product Links:
Sodium Stearoyl Lactylate (SSL)
Soy Lecithin Powder
Glycerol Monostearate (GMS)

Recipe Links:
Crave It Carrot Cake
Craquelin with Lemon Sugar
Pert Lemon Poppy Buns

Full Episode on Soy Lecithin:
The Secret Of Soy Lecithin

About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.



  • Lorraine Parente
    March 11, 2019 10:29 am

    Which product is best to add to a lean dough and which is best for an enriched dough?

    • It depends on the gluten development of the dough. For doughs that have well developed gluten try SSL, whether they are lean or enriched. Cakes/batters work better with soy lecithin powder and GMS.

  • Gluten free products generally start to stale within three days. Will this extend that time?

  • Hi, I own a tomato sauce business and I put citric acid in the sauce to preserve its self life, but it changed the taste of the sauce. I wanted to know if there were any other alternatives to citric acid that are safe to use in sauce and don’t alter the taste. I recently bought potassium sorbet from your company and I also wanted to know if it is safe to use in the sauce.

  • Hi, I love watching this. So useful! I make packaged keto cookies. They are soft, high in fat and gluten free. Ideally I wanted them to have a shelf life of 1 year. At the moment my chocolate one is drying out after a month. Which one should I use to extend the shelf life and how long do you think it will last? I also want to try and have a clean label. Will sunflower lecithin do?

    • To have something shelf stable for 1 year will require a lot of testing. Sunflower lecithin will work for this but we can not say how long it will remain stable without testing.

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