Sorbic Acid is sensitive to the environment and works best in acidic environments (pH < 6.5). It has higher pH requirements and is less stable than the former. It also has an inhibitory effect on flour fermentation.
Our R&D team has launched a new product: encapsulated Sorbic Acid or microencapsulated Sorbic Acid Encapsulated sorbic acid is an innovative bread preservative that uses microencapsulation technology to address the problem of traditional sorbic acid inhibiting yeast fermentation.
The experiment showed that sorbic acid monomers cause gluten to harden.
Our embedded sorbic acid releases in a staggered manner, protecting the yeast: During dough mixing and fermentation, this coating physically isolates the sorbic acid from the yeast, ensuring it doesn’t affect yeast activity or normal dough fermentation.Microencapsulated sorbic acid can enhance yeast activity, ensuring gluten formation and bread texture.High-temperature activation for precise preservation: Once in the oven, the high temperature melts the coating, precisely releasing sorbic acid to continuously inhibit microbial growth during the later stages of baking and storage.It does not affect the gluten network, resulting in a softer and more elastic bread with finer and more even air pockets.
Compound Solusion A1：Microencapsulated Sorbic Acid + Calcium propionate
- Single-use effect: Under extreme testing conditions of 25℃ and 90% relative humidity, adding 0.1% Compound formulation per unit flour extended the shelf life of bread by 9 days compared to bread without preservatives.
- Combined-use effect: When used in conjunction with calcium propionate, the preservative effect is further enhanced. Under accelerated testing conditions of 30℃ and 80% relative humidity, the shelf life can reach over 30 days, and even over 38 days without mold growth under certain formulations.