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The Secret of Shelf Life Extension

March 5, 2019Cole Whitney
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Glycerol MonostearateSodium Stearoyl LactylateSoy Lecithin

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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.

 

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Comments (5)

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?

Reply
Janie Wang

March 11, 2019 12:16 pm

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.

Reply
Dave

March 11, 2019 4:47 pm

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

Reply
Dada

July 27, 2020 7:40 pm

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.

Reply
Janie Wang

July 28, 2020 3:19 pm

Check out our Culinary Acids episode. Potassium sorbate can be used in sauces, but we haven’t done the research into how much.

Reply

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