Oxidation reaction is a common problem in food preservation, especially for high-fat foods such as cakes. Oxygen can cause the oxidation and deterioration of oil components, resulting in unpleasant flavors and odors and a decline in texture. For cake manufacturers, different types of cakes require different preservation strategies, which makes solving the oxidation problem more complicated. Meanwhile, as cake products are mostly used for festivals and special occasions, their storage and trading cycles are relatively short. Any spoilage issue will directly affect consumer satisfaction and brand loyalty. Therefore, it is appropriateDeoxidizerIt is particularly important.

Solution: Introduction of Tianli deoxidizer

To address these issues, cake manufacturers have begun to use Tianli deoxidizer to control the oxygen level inside the packaging. Tianli deoxidizer can quickly absorb residual oxygen in sealed packaging, creating a low-oxygen environment, thereby inhibiting the oxidation reaction in the cake, maintaining its freshness and original flavor, and is expected to extend the shelf life of the cake and improve product quality.

Implementation process: Application of deoxidizer in cakes

The cake manufacturer first tried it out in several batches of cakesTianli deoxidizerIt covers a wide variety of cake types. The implementation process is very simple: Place an appropriate amount of deoxidizer in each cake package on the production line, and then vacuum seal it. Tianli provided detailed usage instructions and technical support to help manufacturers optimize the dosage and placement of deoxidizers. After conducting room temperature storage and accelerated aging tests, the results showed that the cakes treated with deoxidizers were being preserved30The queen still maintains a good taste and appearance, while the cake without deoxidizer does not10Signs of deterioration began to appear within days.

Achievements: Excellent preservation effect and market feedback

Since the full adoption of Tianli deoxidizer, the shelf life of the products of cake manufacturers has been extended, and consumer feedback has also become more positive. The cream cake can still maintain a fresh and soft texture for a week after the festival, and consumers' satisfaction with the product has greatly increased. The return rate of enterprises has also dropped significantly, especially with fewer issues related to shelf life85%That's all. By extending the shelf life of the products, the manufacturer not only expanded the distribution range but also successfully entered new markets and channels, enhancing the brand's market competitiveness.