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♥ welcome
  • Welcome to our Food Safety blog =).

    • ♥ about the bread
    Created: 10 April 2010
    Leader: Lynnette Heng
    Members: Lorelle Ang
    Soh Chin Yi
    Goh Ai Ting
    Li Yuen Ying


    ♥SIP placements
    Lynnette: KK Hospital- Dietitian
    Chin Yi: Gardenia- R&D
    Ai Ting: Singapore Sports Council- Nutritionist
    Yuen Ying: KH Roberts- lab assistant
    Lorelle: OSIP (China)

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    • Ethanol Sachet
    Wednesday, April 28, 2010

    During the packaging of the Chocolate Buns, Ethanol Sachet which is an ethanol emitter (Ethicap®) is being use to help extend the shelf life of the Chocolate Buns. Researches found made that Pre-baked buns/bread that has a water activity of 0.95 were packed with different amounts of Ethicap® so that the product can be stored at room temperature (shelf stable). This is because when the Pre-baked bun/bread is packed, it ethanol sachet will help absorb moisture from the bun which reduces its water activity and release ethanol vapour into the packaging headspace. The bun will then absorb the ethanol emitted which is effective suppressing the growth of the Bacillus spp. and moulds. Thus, food product that is packed with Ethicap® can be preserve for several weeks.

    (Ethanol Sachet)

    • Franke, E. Wijma, K. Bouma. (2002). Shelf life extension of pre-baked buns by an ACTIVE PACKAGING ethanol emitter. Retrieved on 28th April 2010, from Informaworld. Website: http://www.informaworld.com/smpp/content~content=a713811017&db=all
    • Aaron L. Brody, Eugène R. Strupinsky, Lauri R. Kline. (2001). Active Packaging for FOOD APPLICATIONS, Pg 157. US: CRC Press