Preservation of Rice Cakes with ε-Polylysine
Introduction: Rice cakes are a popular snack, especially in East Asia and increasingly in North America. Due to their light and airy texture, they are highly susceptible to moisture absorption and microbial contamination. Adding ε-Polylysine, a natural antimicrobial, to rice cakes helps extend their shelf life by controlling microbial growth and preventing spoilage.
Issues
Microbial Spoilage: Rice cakes are highly susceptible to fungal and bacterial contamination, especially after packaging is opened.
Shelf Life: The shelf life of rice cakes is typically around 30 days, but they can spoil quickly if exposed to moisture or microbial contamination.
Clean-Label Preferences: Many consumers prefer natural, non-synthetic preservatives in their snack foods, pushing manufacturers to look for alternatives to traditional chemicals.
Solution: ε-Polylysine 0.05%: ε-Polylysine was added to the rice cake recipe to reduce microbial contamination and extend shelf life without affecting the product’s light texture or taste.
Results
Extended Shelf Life: The shelf life of rice cakes was extended from 30 days to 90 days when stored in a sealed package.
Microbial Control: No fungal or bacterial growth was observed, even under humid conditions.
No Sensory Impact: The rice cakes retained their crisp texture and neutral flavor, with no noticeable changes in appearance or taste.
Conclusion: ε-Polylysine is a highly effective, natural preservative for rice cakes, helping to extend shelf life and prevent microbial spoilage. Its clean-label appeal makes it a great solution for rice cake manufacturers aiming to offer consumers a natural, preservative-free snack.
.jpg)
ε-Polylysine.jpg)
Nisin
Natamycin
Rosemary Extract
