3 replies to this topic

[wsuzanne92]

we are in the process of exploring the possibility of adding ascorbic acid to our cracker recipe to help with shelf life and combat rancidity and off-flavor. I read that the antioxidant should not exceed .02% of the oils in the food. Is this true? I am trying to figure out how much ascorbic acid should be added to the dough. 

[wsuzanne92]

Upon more research a different antioxidant could suite us better, anyone have any ideas?

[soriondee]

We're in the process of exploring rosemary extract and tocopherols (vitamin E) for granola. I'm curious to see what others have to say on this topic. 

[OrRedFood]

Interesting topic.  Have you called the AIB (American Institute of Baking)? They might be able to help or point you in the right direction.