Microencapsulated Preservatives
PRODUCTS
Microencapsulated Preservatives
Encapsulated Sorbic Acid
Let’s talk a bit about sorbic acid, which has been widely used as a preservative since it was discovered in the mid-20th century. It’s a straight-chain, trans-trans, unsaturated fatty acid. Its carboxyl group is highly reactive, and the conjugated double bond is known to impact its antimicrobial activity. Sorbic acid has a neutral taste, and unlike benzoates, it’s famous for enhancing the flavor of fruit juices and beverages—something that everyone in the industry talks about. But why use encapsulated sorbic acid? Let’s explain:
Sorbic acid, even though it’s a weak acid, can kill not only unwanted molds, yeasts, and bacteria, but also baker’s yeast if it comes into direct contact. That’s why we coat each particle of sorbic acid with a layer of fat using our century-old microencapsulation technology. This way, the acid can’t harm your dough. Much like a beauty sleep, your bread, croissants, donuts, Berliners, and other baked goods will rise beautifully without any trouble. Once they reach the desired volume, they go into the oven, where the high temperature melts the capsules and releases the sorbic acid
Encapsulated Calcium Propionate
By using microencapsulation technology, we coat this molecule with fat, preventing contact with the dough until it goes into the oven. This way, the preservative only activates during baking, avoiding any processing difficulties with the dough. After all, our mission is to make the producer’s job easier!
