Shield NS, Shield FL, Shield NA, Shield-GEM

Mold Inhibitor Solution

In baking products Microbial spoilage is a major factor that affects product shelf life. Products with high water activity, such as bread, are highly susceptible to mold, making it imperative for manufacturers to manage the moisture of their products without impacting proper texture or shelf life. The pH level of the product is also key to ensuring the quality of the product. If the pH is outside the optimal range for the product, it can cause spoilage to happen more quickly or create off-flavors.

Kemin, a global leader in science-backed solutions, provides quality food ingredients that work to keep food products fresher, safer, and longer.

With SHIELD™, you can also benefit from

• Increased dough softness, moisture retention, and finished project flexibility

• Optimal automation to reduce weighing and variability

• High concentration, reducing freight, handling, and storage expenses

• Improved taste in the final tortilla

Product Applications

• In Bread varieties, Chappathy, Parotta, Tortilla, Kuboos etc.

Shield FL

For Indian Breads, food safety continues to be a high priority as microbial concerns continue to grow. Manufacturers are seeking to find credible solutions to overcome these concerns and increase the shelf-life of their products.

Products with high water activity are highly susceptible to mold, making it imperative for manufacturers to manage the moisture of their products without impacting proper texture or shelf life.

Kemin’s line of liquid mold-inhibitors are propionic acid-based synergistic blends that control microbes, preventing spoilage and mold growth in Chapathi,Paratha, tortillas etc. water activity level and pH are of concern. SHIELD™ products help extend the shelf life of products by providing homogenous dispersion throughout the dough, eliminating irritating dust common with dry preservatives, and improving your handling without affecting your product’s taste.

Shield - GEM

Microbial contamination is a result of presence and growth of microbes on food product.Moulds are microscopic Fungi and they are multiplied through spores that are dispersed into the air.These spores fall into food products with sufficient humidity,they grow into mould.

Shield SA Dry (encapsulated technology)-Formulated KEMIN’s proprietary technology that is proven to effectively restrain mould growth and provide cost saving in terms of Yeast usage.

Product Application

• In bakery and other food products.