A recent survey conducted by Proteste – one of Brazil's most respected consumer protection associations – has brought to light a concerning issue: the alcohol content in sliced bread. According to Decree No. 6.871, dated June 4, 2009, non-alcoholic beverages should not contain more than 0.5% alcohol by volume.
However, of the 10 brands analyzed by Proteste link to the research, 60% showed ethanol levels above this limit. This has raised alarms about the safety of the foods we consume daily.
What is Alcohol in Bread and Why is It There?
When you think about the presence of alcohol in the bread you buy for your family, the question may arise: "Why is there alcohol in bread?" The answer lies in the preservation process. Alcohol, specifically ethanol, is used as a solvent in various liquid preservatives applied to the bread's crust to extend its shelf life.
But why choose ethanol? Besides being safe for human consumption, ethanol has high volatility, meaning it evaporates quickly, leaving only the preservative on the bread's surface. It is economical, low in density, and its chemical properties allow it to dissolve a wide range of additives, making it an extremely versatile and effective solvent in the food industry.
The Alcohol Content in Bread: Why Does It Happen?
The elevated alcohol content in bread can occur for two main reasons:
Excessive Use of Liquid Preservatives: In an attempt to prolong the products' shelf life, some industries may apply excessive amounts of preservatives, resulting in a higher alcohol content in the final product.
Preservatives with High Alcohol Content: Many preservatives available on the market contain more than 85% alcohol, which can lead to a significant accumulation of ethanol in the bread.
At Total Ingredientes, we rigorously monitor the ethanol concentration in our products to avoid any risk of excessive alcohol. Our ProtecTAZ line link to product combines controlled alcohol volatility with the proven effectiveness of sorbic acid, offering a safe and efficient solution for preservation. This approach ensures that you and your family can consume bread safely.
The Role of Preservatives in Food Safety
It’s important to understand that ethanol, despite being a solvent, does not act as a preservative. Its main role is to dissolve and transport the actual preservation agents, such as sorbic acid, widely used in the baking industry to preserve the bread's crust. Sorbic acid is highly effective in preventing the growth of fungi and molds, ensuring the safety and durability of the bread that reaches your table.
Other preservatives, such as calcium propionate and propionic acid, protect the bread's interior without interfering with fermentation, allowing the bread to rise properly. Sorbic acid, although potent, can affect yeast, which is why it is mainly used on the bread's outer surface.
The Confusion About Preservatives
Often, the lack of clear information creates confusion about the use of preservatives. For example, preservatives like sodium benzoate and calcium propionate are frequently mentioned but are not the main contributors to high alcohol content, as they are not used for surface protection of bread.
At Total Ingredientes, our expertise allows us to state that sorbic acid diluted in ethanol is the most effective preservative for the bread’s crust. Although potassium sorbate is also used, it is less common due to its low solubility in alcohol.
The Science of Fungal and Mold Growth in Bread
The appearance of fungi and molds in bread is a natural and inevitable process when these foods are not adequately protected. Without preservation, bread can deteriorate quickly, posing a health risk to your family. Every year, thousands of tons of bread are discarded due to fungal contamination, resulting in substantial losses for both the industry and consumers.
Molds and fungi tend to develop first on the bread's outer part, where there is greater exposure to air, moisture, and contaminating particles. Moreover, contaminated packaging can exacerbate this problem soon after packing.
To mitigate these risks, many manufacturers use preservatives on the bread's crust, creating a protective barrier that inhibits the action of microorganisms and ensures the product remains safe for consumption throughout its shelf life.
The Impact on Consumer Health
The presence of alcohol in bread, especially at levels above the permitted limit, can have implications for health, particularly for those who must avoid alcohol consumption for health or religious reasons. It is essential that manufacturers adhere to regulations and use preservatives responsibly.
Proteste also highlighted the importance of stricter regulations and effective oversight to ensure that products available on the market meet safety standards.
Conclusion and Recommended Action
To learn more about the impact of alcohol in bread, visit the Proteste website link to the research and check out Total Ingredientes’ ProtecTAZ line link to product, which offers safe and effective solutions for bread preservation.