O encapsulated sorbic acid It is an essential preservative for the baking industry, especially when the goal is to prevent mold without harming fermentation. The encapsulated version allows for efficient application of the preservative, avoiding interference with the yeast and extending the shelf life of products.
What is encapsulated sorbic acid?
Sorbic acid is widely used to delay mold growth and increase shelf life. However, in its free form, it inhibits yeast activity, reduces bread volume, and prolongs fermentation time.
Therefore, PMAN developed the ENCAPSYSTEM SA50, a sorbic acid encapsulated with a lipid coating that prevents direct contact with the yeast during fermentation.
Why does encapsulated sorbic acid improve fermentation?
The lipid coating of encapsulated sorbic acid It protects the yeast and prevents the negative effects caused by acid in its free form. During the dough stage, the preservative remains inactive and does not interfere with the fermentation process.
When the product goes into the oven, the heat breaks down the lipid capsule and releases sorbic acid, which then acts as a preservative at the ideal time.
Benefits of this controlled release:
- It does not harm the fermentation process.
- It maintains the volume and structure of the bread.
- It eliminates the need to increase the amount of yeast.
- It optimizes the productivity and performance of the dough.
The action of encapsulated sorbic acid in increasing shelf life.
O encapsulated sorbic acid It exerts a preservative action that complements calcium propionate. The combination of the two ingredients enhances antimicrobial protection and reduces the need for excessive use of propionate.
This synergy allows for:
- Reduce losses due to mold.
- To extend the product's lifespan.
- Reduce costs associated with reverse logistics and disposal.
- Expand the brand's geographic reach with more stable products.
Advantages of the PMAN ENCAPSYSTEM SA50
O ENCAPSYSTEM SA50PMAN's encapsulated sorbic acid solution delivers significant benefits to the baking and snack industries.
Main advantages:
- Preservation without interfering with fermentation.
- Possibility of reducing the amount of yeast.
- Reducing the use of propionate.
- Easy to dose and handle.
- Significant increase in shelf life.
- Fewer losses due to mold and fewer returns.
- Improved logistics efficiency.
- Expanding the brand's commercial reach.
PMAN Solutions
O encapsulated sorbic acid It is a strategic solution to extend the shelf life of baked goods without compromising volume, fermentation, or the quality of the final product. With the ENCAPSYSTEM SA50, your production gains efficiency, safety, and greater durability.
Visit our website or speak with one of our technical consultants to receive expert support!
