STUDY ON PRESERVING AND EXTENDING THE EXPIRATION DATE OF GAI CAKE - SPECIALTIES OF NINH GIANG - HAI DUONG PROVINCE BY USING A COMBINATION OF FOOD ADDITIVES

Abstract

In this study, we used a combination of food additives to preserve and extend the expiration
date of Gai cake - specialties of Ninh Giang - Hai Duong. The food additives to preserve the cake
filling of Gai cake include Potassium sorbate INS 202: 1.5g/1.0kg of material for the cake filling,
acid sorbic INS 200: 1.0g/1.0kg of material for the cake filling, Sodium erythorbate INS 316:
2.0g/1.0kg of material for the cake filling. The food additives to preserve the cake pie crust include
Potassium sorbate INS 202: 1.5g/1.0kg of material for the cake pie crust, acid sorbic INS 200:
1.0g/1.0kg of material for the cake pie crust, Sodium erythorbate INS 316: 2.0g/1.0kg of material
for the cake pie crust, Sorbitol INS 420i: 20g/1.0kg of material for the cake pie crust, Maltose:
50g/1.0kg of material for the cake pie crust, Xanthan gum INS 415: 2.5g/1.0kg of ingredients for
the cake pie crust. Using food additives to preserve and extend the expiration date of Gai cake
does not change the product manufacturing process compared to the original. Preservative
additives are mixed into the cake pie crust and filled in the cake dough mixing and filling mixing
stage. Gai cake preserved with a combination of food additives has an expiration date of up to 7
days at both summer and winter temperatures.