Microencapsulated Sorbic Acid: The Winning Formula

With modern consumer demands for high quality, long-life bread and global pressure to reduce food wastage, controlling the unwanted growth of mould is an important factor when considering product formulation.

Sorbic AcidThe sorbic acid salts are one of the most widely used groups of preservatives in the world exhibiting highly effective anti-fungal properties. Despite sorbic acids potential in being a highly effective bakery preservative, historically, it has not been used in yeast leavened products due to its efficacy against the leavening yeast itself, leading to a reduced proof and a product with an inadequate volume.

The main problem in relation to yeast-raised bakery products is that sorbic acid has such a profound negative effect on yeast activity that it cannot be used directly.

Encapsulation solves this problem!

Sorbic acid crystals are surrounded by a lipid barrier material, separating the sorbic acid from the yeast and allowing it to function with minimal inhibition. The encapsulation process provides a method for delivering the sorbic acid which maintains the proving times and the volumes expected from the modern bread maker. During the baking phase, when the yeast has performed its function, the lipid barrier material melts, releasing the sorbic acid enabling it to perform its function as an effective mould inhibitor.

In test… SorbicPlus gave the best performance as a preservative when dosed at equal levels with granular 100%, and 85% coated granular sorbic acids. Given that sorbic acid particles may have a specific sphere of influence, it is likely that the increase in number and distribution of SorbicPlus microspheres throughout the samples contributes to its superior performance as a mould inhibitor.

Our white paper explains how encapsulation technology allows sorbic acid to reach its full potential as a preservative for the bakery industry. It also outlines the evaluation of three commercially available sorbic acid products determining whether their production process and specifications have an impact on their efficacy as a mould inhibitor in bread

To learn more, please request our white paper by emailing lynne@tastetech.com