Applications

Food formulations and preservatives for baked goods

In baked goods, the technical formulation is key to maintaining freshness, texture, stability and sensory quality throughout the product’s shelf life.

At Chemital, we develop advanced food solutions and preservatives for bakery products, doughs, fillings, toppings, baked goods, packaged products and formulations with specific preservation or reformulation requirements.

The behaviour of a formulation in baked goods depends on a number of factors: hydration, crumb structure, water activity, fat content, fermentation, baking, cooling, packaging and distribution conditions. For this reason, each formulation is designed with the end product and its actual production process in mind.

Texture, freshness and stability

Chemital develops solutions designed to improve volume, softness, elasticity, moisture retention, filling stability, cream consistency, syneresis control and freshness retention. We also develop preservation strategies to help protect the product against microbiological spoilage and changes in quality throughout its shelf life.

In both sweet and savoury products, the sensory profile is also crucial. Flavourings, colourings and seasonings must be incorporated in a stable manner, giving the product its identity without interfering with the functionality of the matrix.

Reformulation and new market demands

Changes in consumer behaviour are driving developments such as reduced salt content, adjusted fat levels, nutritional improvements and formulations adapted to new claims. At Chemital, we support these projects from a technical perspective, aiming to maintain functionality, flavour and stability.

Product ranges for baked goods

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