Increase shelf life with MoistureLok
CK Ingredients has introduced a certified organic version of MoistureLok, a clean label, allergen-free and non-GMO humectant and water activity control agent
Bake & Snack Food
Toronto – CK Ingredients has introduced a certified organic version of MoistureLok, a raw material introduced in Canada in 1998.
MoistureLok is a clean label, allergen-free and non-GMO humectant and water activity control agent.
Available in both liquid and powder forms, MoistureLok can increase shelf life (anti-staling), control syneresis, improve texture, enhance freeze/thaw stability and boost yield through unprecedented moisture management in a wide variety of food applications.
At a low level of usage, significant improvements to eating and keeping quality (as well as cost reduction through yield improvement) have been delivered in bakery products, frozen foods, processed meat and poultry, nutrition and snack bars, sauces, dressings, dips and more.
An area of growing use for MoistureLok has been gluten-free bakery products and other gluten-free foods. These products tend to suffer from sub-optimal texture, eating quality and shelf life. MoistureLok successfully binds moisture in gluten-free foods, thereby increasing moisture perception while maintaining proper water activity control.
Successful applications work has also been proven out by third-parties in processed meats where MoistureLok can replace soy protein isolate at a 1:1 level to eliminate the allergen concern associated with soy.
High-protein and high-fibre products also benefit from the ability of MoistureLok to hold on to water for long periods, thereby slowing the pace of product degradation and improving shelf stability.
Only the liquid form will be available as certified-organic at the present time.
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