Preservatives: Extending Shelf Life and Shelf Stability

SUMMARY The increasing market demand for tortillas necessitates producing tortillas in bulk and making sure they last long on the supermarket shelves without molds and still retain flexibility. The use of antimicrobial agents and pH control increases days without molds, thus improving shelf life. This mold-control is enhanced by proper sanitation of the plant and temperature control of products. The most common antifungal compounds used by tortilla processors include calcium or sodium propionate, potassium sorbates or sorbic acid, methyl parabens, and mixtures thereof. These additives effectively solve the molding problem of tortillas, especially when combined with acids such as fumaric acid. A significant proportion of corn tortillas is preserved using lime. Additional lime is added to the dough or masa before tortilla baking. However, drawbacks of this practice include increased pH of tortillas, unpleasant smell, and change in tortilla color. Shelf stability, on the other hand, can be improved with the use of proteins, gums, enzymes, or a combination of these ingredients.