The effectiveness of Tocobiol® Organic in bakery products preservation

The shift towards healthier and more sustainable food has transformed the way consumers approach their choices, driving an ever-growing demand for organic products. One of the categories experiencing significant demand is bakery, particularly organic cookies. Yet, the ingredients that make organic cookies so appealing, particularly their rich in fats, also make them highly vulnerable to oxidation. This process accelerates spoilage, resulting in off-flavors, rancidity, and a significantly reduced shelf life, posing a real challenge for maintaining product quality over time. The solution to these challenges lies in the use of natural antioxidants for cookies that not only preserve product quality but also align with the clean label and organic trends that dominate today’s market.

The use of Tocobiol Organic® for organic cookies exemplifies this approach, providing a certified organic antioxidant solution that enhances oxidative stability while fully complying with strict organic standards.

The growing demand for organic products extends to baked goods

In recent years, the global market for organic products has experienced remarkable growth, driven by an increasing preference for healthier, more sustainable options. What began as a niche interest has now attracted a much wider market, with organic certification seen as a mark of both quality and responsible production.

This shift is particularly evident in processed foods, which have historically been perceived as less healthy due to the use of synthetic additives, preservatives, and artificial ingredients. However, the introduction of organic certifications in this sector has transformed consumer perception. Organic processed foods, such as baked goods and snacks, are now considered healthier and more environmentally friendly alternatives to their conventional counterparts. These products are now favored by consumers seeking indulgent yet natural options that align with their values of sustainability and wellness.

Natural antioxidants for cookies as a means of preservation

Baked goods preservation presents a significant challenge for manufacturers, particularly with products like cookies, which are rich in oils and fats highly susceptible to oxidation. This issue is further complicated in organic products, where demanding regulations severely restrict the use of synthetic antioxidants. As a result, manufacturers must rely on antioxidant solutions for organic foods to maintain freshness and ensure product quality without compromising certification standards.

The strict standards for natural antioxidants for organic cookies

The use of antioxidants in organic products is strictly regulated by both the European Union and the United States to ensure the preservation of organic integrity. According to Regulation (EU) and the U.S. National Organic Program (NOP), organic products must consist of at least 95% organic ingredients. Any non-organic ingredients used, including preservatives and antioxidants, must be included on approved lists and used only when necessary​​ and in the smallest amounts required to achieve their intended effect. Moreover, these antioxidants must be derived from natural sources whenever possible, even if they are not certified organic. These strict regulations significantly limit the use of conventional antioxidants, highlighting the need for alternative antioxidant solutions for organic foods that fully comply with these demanding standards.

The tocopherol-rich extract is an antioxidant commonly used in organic food and is considered one of the best antioxidants for organic cookies and other bakery products. When labeled organic, it means tocopherols are derived from plants grown without synthetic pesticides, herbicides, or fertilizers. Additionally, the extraction process must avoid synthetic solvents and chemicals, relying on natural methods like cold pressing or natural solvent extraction.

Tocobiol® Organic as a natural antioxidant for cookies

Btsa’ Tocobiol® Organic meets all these requirements and represents a significant innovation in the field of organic antioxidants for different food applications, such as bakery products. It is a technological antioxidant unique in the market, developed exclusively by Btsa, a global company with over 30 years of experience developing natural ingredients and leaders in natural antioxidants and vitamin E.

Tocobiol® Organic is the first tocopherol-based antioxidant certified 100% organic according to EU and US regulations. As entirely organic, it does not count towards the 5% non-organic ingredient limit established by the regulation and can be used unlimitedly in organic food, making it one of the best antioxidant solutions for organic foods, including organic cookies.

Btsa’s R&D department conducted an assay to demonstrate its high effectiveness in preserving butter cookies that are especially rich in unsaturated fats. They used the RapidOxy method, which, as illustrated in our informative video, accelerates the oxidation process by increasing temperature and oxygen pressure in contact with the sample in a sealed chamber.

The following samples were analyzed in the tests:

• Cookie without aox
• Cookie + 1000 ppm TOCOBIOL® Organic
• Cookie + 3000 ppm TOCOBIOL® Organic

FIGURE 1

 

 

 

 

 

 

 

 

 

 

 

 

FIGURE 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As illustrated in Table 1 and Figures 1 and 2, the tests revealed that Btsa’s Tocobiol® Organic notably increased the oxidative stability of the cookies, improving it by an impressive 270.89% compared to the control sample, with its effectiveness increasing in direct relation to the higher concentrations of the antioxidants used.

These results further validate the use of Tocobiol® Organic for organic cookies, extending beyond its adherence to strict organic certification standards. As one of the best antioxidants for organic cookies on the market, it offers an ideal solution for significantly increasing the shelf life of organic baked goods, while maintaining their natural integrity and clean-label appeal.