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How do preservatives help baked goods stay soft?

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Learn about food preservation and the various methods to preserve foodstuffs — food preservation An overview of food preservation.

Preservatives that help baked goods maintain their softness are specifically known as antistaling agents.1

While the loss of moisture can contribute to a product becoming dry, the primary cause of texture staling in bread and similar items is a process called starch retrogradation. During this process, the long-chain molecules within the starch aggregate into rigid structures called micelles, which makes the crumb firm, less soluble, and crumbly.2

Antistaling agents, such as glyceryl monostearate and other monoglycerides of fatty acids, function as starch-complexing agents. By interacting with the starch, these compounds slow down the retrogradation process, thereby helping the baked goods retain their soft texture and preventing them from becoming firm or crumbly over time.12