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Rejecting technology and hard work, Lovindo, both antiseptic and natural

“Rejecting technology and hard living.

Lefendor. “The Ruffinado. It’s both antiseptic and natural.”

When South Korea rejected Chinese mooncakes due to sodium dehydroacetate, and when “beware of poisonous bread, poisonous mooncakes” was popular on short video platforms, a change in food preservation triggered by sodium dehydroacetate was quietly staged.

Risks of sodium dehydroacetate:

The National Center for Food Safety Risk Assessment previously publicly introduced, according to the results of food safety risk assessment and industry research on the actual use of the situation, China revised the use of sodium dehydroacetate. Tianjin, Dongguan and other official website of the Center for Disease Control and Prevention article said that although sodium dehydroacetate is a high safety preservative, but with the increase in research on its harmful effects, found that long-term intake of sodium dehydroacetate may cause liver, kidney and central nervous system damage, manifested as functional weakening of the liver and kidneys, convulsions, tremors, etc., but also may cause loss of body weight and chronic pulmonary edema.

International and domestic regulations for the use of sodium dehydroacetate:

The use of sodium dehydroacetate in bakery products is almost prohibited in the United States, the European Union, Japan, South Korea and other countries and regions. In China, the use of dehydroacetic acid and its sodium salt in starch products, bread, pastries, bakery fillings and other food products was deleted from the National Standard for the Use of Food Additives for Food Safety (GB 2760-2024), which was issued by the National Health and Health Commission in March 2024 and will be officially implemented on February 8, 2025.The use of sodium dehydroacetic acid in bakery products is prohibited in China.

Natural preservation is a big trend:

With the strong reaction from the market and the new regulations, food manufacturers are bound to review their product strategies and look for alternatives to sodium dehydroacetate.

At the same time, a healthier concept of food consumption and a more natural dietary lifestyle continue to be promoted. Consumers are more willing to choose simple, natural and familiar food ingredients than additives and preservatives, so cleaner and more natural preservation solutions have become the trend.

01

Natural Antiseptic Solutions

Natural fermentation Inhibition and preservation for better health

The sourdough in Lovindo Fresh Baked Mix is a natural grain fermentation product made from wheat flour and water, inoculated with microorganisms such as yeast and lactobacilli for fermentation and then made through the production process of filtration, concentration and drying, which can be used as a natural preservative ingredient.

Sour dough preservation mechanism:

Sourdough can produce a large amount of lactic acid, acetic acid (acetic acid), active peptides, amino acids, etc. during the fermentation process. These ingredients work synergistically with each other to ensure the flavor of the bread while lowering the pH of the product, effectively inhibiting the growth and reproduction of microorganisms during the preservation of the bread, prolonging the shelf life of the bread, and improving the safety of the product.

Meanwhile, the sourdough industry standard “QB/T 5756-2022 Sourdough”, of which Lesaffre is the main drafting unit, was formally implemented on April 1, 2023, which guarantees the healthy development of China’s sourdough industry and will accelerate the development of the sourdough industry.

Lovindo Fresh Baked Mix – Product Advantage:

– Natural preservation: natural grain fermentation products

– food ingredients, no limit of additives, healthier

– effectively inhibit microbial growth, extend shelf life

– effectively reduce pH, synergistic preservation better

– clean labels, ingredients Simpler labeling, only “sourdough” in the ingredient list.

02

Lovindo Fresh Bakery Mix – Bacteriostatic and antiseptic application effect

Comparison of the effectiveness of different anticorrosive products in use:

Natural preservation solutions for short-range toast (medium-range method)

Ingredients
Baking ratio
macaroni

_
Flour

70%

Water

42%

Golden Swallow Dry Yeast (High Sugar Type)

1%
main side

_
flours

30%
(of clothes) classifier for number of washes

17%
Golden Swallow Dry Yeast (High Sugar Type)

0.5%

Master 300 Soft Improver (Clean Label)

0.45%
Lovindo Fresh Baked Mix

0.6%
fructose

8%
Salt

1.5%

infant formula

3%
grease

8%
Short-range toast (medium-range method) – Shelf life analysis

Natural preservation solutions for shortbread toast (direct method)

Ingredients
Baking ratio
Flour

100%

Water

60%

Golden Swallow Dry Yeast (High Sugar Type)

1.5%
Master 300 Soft Improver (Clean Label)

0.45%
Lovindo Fresh Baked Mix

0.6%, 1%
fructose

8%
Salt

1.5%

infant formula

3%
grease

8%
Shortbread Toast (Direct Method) – Shelf Life Analysis

Comparison of Preserved Effect Breads – Direct Method Shortbread Toast (no external control)

Conclusion:

– The addition of Lovenox Fresh Bake Mix extends the shelf life of shortbread and extends the number of days the product can be sold.

– For stores, supermarkets and other short shelf life toast, the addition of freshly baked mixes can greatly reduce product loss.

– At 30 days of shelf life, the total colony count of toast with external control measures is <10cfu/g, which can meet the shelf life requirements of e-commerce products.

Annotation:

– The above application test conclusions are based on a laboratory environment, manual operation (temperature, humidity, environmental colonization is not controllable), bread water activity 0.93.

– External control measures are alcohol cards. Only 30 days of observed data were recorded for this experiment.

– Shelf life results in the test refer to the date when the first mold appeared on the toast.

03

summarize

Lovindo fresh bakery mixes are a new generation of natural preservative ingredients, which effectively replace the use of chemical preservatives such as calcium propionate and sodium dehydroacetate. Meanwhile, preservation is a systemic issue, besides choosing the right preservative, it is also necessary to consider the basic parameters (bread water activity, pH value), raw material source control, production conditions, package materials and matching external control measures, as well as fluctuations caused by human factors.

The natural preservative track is still in the early stage of development, Lesaffre will be committed to leading the industry to continue to innovate, and strive to create a more natural food environment, to provide major food companies and consumers with cleaner, natural and healthy preservation solutions.

04

About Lefendor

Since 1990, Lesaffre has been offering sourdough products to our customers.In 2015 we created the brand Lefendor® as Lesaffre’s global sourdough brand. With natural fermentation, Lovedo® offers our customers a full range of flavor solutions and natural preservation solutions. Through the magic of nature, it eliminates those bad ingredients that affect the quality of bread and provides people with more natural, healthy and delicious bakery products.

Author: Lesaffre Greater China Bakery Center

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