Encapsulated Sorbic Acid is a more potent version of Potassium Sorbate, a commonly used food preservative. It inhibits the growth of microorganisms in food, which increases product shelf life.Microencapsulation separates the active substance from the rest of ingredients with a protective barrier of film remaining intact until release is required.

Product Specification

ADVANTAGES 

Shelf life extension

Better product quality

Cost saving

• Avoid the reaction between the active ingredient and the rest.
• Do not interfere with kneading and the proofing step, enabling the correct development of the piece.
• Resist intensive kneading.
• No pH alteration of the dough, so no alteration of their properties.
• Lighter breads, better volume, more tender crumb, and finest alveolate will be achieved.
• Up to 20% of yeast decreasecompared to granulated ascorbic acid and up to 50% compared to powedered sorbic acid.
• Up to 10% of yeast savings making use of microencapsulated sodium propionate.
• Organoleptic properties of bread will be improved due to the fact that they will not smell yeasty.

In proofed doughs, sorbic acid is the most used product when searching microorganisms growth inhibition (moulds and yeasts), due to the fact that they can double the bread shelf life.

When sorbic acid is used in a direct way, yeast is inactivated, decreasing considerably the volumen during the proofing step as well as the final volume achieved in the oven.

Microencapsulated sorbic acid is extremely effective because it is coated by a protective layer and it will not be able to perform and attack the gluten network and yeast. For this reason, the final volume is better once the proofing time has finished and when the product is fully baked (at the end of the oven step).

The whole of it improves the production costs (yeast can be reduced) and the final product quality.

Application: To inhibit yeast and molds in processed cheese, wine, fruit juices, and some baked goods