Mold inhibitors are vital to tortilla manufacturers for maintaining the quality and safety of tortillas and providing a high quality product that meets consumer demands. Extending tortilla shelf life can be accomplished simply by implementing good manufacturing practices which could include a mold inhibitor in your process. Which type of mold inhibitor is best for your operation? Liquid or dry, corrosive or non-corrosive, what do you think?
Liquid ingredients provide better dispersion in tortillas to ensure a product that stays fresh on shelves longer. It is easy to implement into an operation because it is a simple one step process that can be completed during the liquid phase of manufacturing. In comparison, a dry ingredient requires several steps within the process to ensure each tortilla is treated consistently by the mold inhibitor.
Non-corrosive ingredients are more environmentally friendly and can be a consideration when reviewing overall manufacturing expenses. Tortilla flavor is not impacted with non-corrosive ingredients, whereas flavor can be negatively impacted with corrosive ingredients. Corrosive ingredients can burn a person’s skin, so using a non-corrosive ingredient can be a safer option when considering employee safety. There are also safety regulations to take into account regarding the amount of corrosive ingredients allowed in a plant which can impact production expenses.
When choosing a mold inhibitor ingredient, consider all aspects of your business from employee safety, safety regulations, liability costs and most importantly the quality and flavor of your tortillas.
By: Betsy Blades | Technical Marketing Manager
Kemin Food Technologies
Kemin’s SHIELD® line of mold inhibitors is a liquid, concentrated, non-corrosive preservative solution for your tortilla products.