The demand for convenience foods and ready-to-eat processed foods is steadily on the rise, mainly due to lifestyle changes and the increase in the number of double income households. The demand is expected to rise significantly during the holiday season, especially in the manufacture of baked food products, such as cakes and other similar foods. The industrial manufacture of cakes and other assorted foods is predicted to experience short high peaks of sales in the next one month. While the manufacturers are gearing up to meet the demand and production targets, the quality of the resultant baked goods is of utmost importance. However, the maintenance of the textural properties and freshness of perishables, such as cakes is very difficult as these products are prone to quick staling due to high moisture and sugar content. This has the ability to minimize the market reach of these products. Therefore, it is of utmost importance to develop additives that can preserve the freshness of the cakes and other baked goods.
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