Sohan is a specific kind of Iranian confectionery which falls under the Halva category and is predominantly created using wheat. Main ingredients used in cooking Sohan are water, bran flour, wheatgrass, sugar, oil, egg yolk, saffron, pistachio and cardamom.
The type of oil and butter and used in the making of Sohan are important factors in determining its quality. Sohan that is soft and doesn’t stick to the teeth is of good quality. Low quality Sohan can easily be identified by tasting it, pointing towards the low quality of its base ingredients. Quality of Sohan is fairly important in customer satisfaction and can lead to an increase in its export rate and securing international market share.
Importance Sohan’s packaging:
In addition to the need for packaging Sohan with the goal of physical safekeeping, beautification, rationalizing etc, due to the presence of unsaturated oils while processing Sohan, as well as their usage in dried products utilized in Sohan, such as pistachio and almond, this product is prone to oil oxidation in presence of oxygen, which in turn can contaminate the food product. This reaction can also happen in filtered oil owing to their unsaturated bands.
The outcome of this process is dark color and appearance of foul smell and taste in Sohan. This reaction is a type of Rancidity in oils and can have long term health risks as well.
Manax packages require no gas injection (MAP) and no specific packaging machinery and are able to cease the oxidation process in Sohan. With the help of this packaging, one can hope to keep the shelf time and quality of Sohan for up to 6 months.
Advantages of using Manax in keeping Sohan:
- Ceasing of Rancidity reactions
- Keeping the odor and the taste of Sohan