Preservatives and Acidulants
Encapsulated ingredients enable shelf life to be met, product waste to be reduced and consumers to be delighted.
Advanced Preservation and Acidulant Technology
Whether it is in yeast leavened products such as pan bread and rolls, or tortillas and flatbread, encapsulated preservatives and acidulants are key to the success of the modern baker.
Microbial spoilage is a major quality issue in baked goods and can be addressed by:
Synergy utilizing Our Encapsulated Preservatives and Acidulants
Propionates
Provides general antimicrobial protection.
pH Control
Activates preservatives and discourages microbial growth.
Encapsulated sorbic acid
Broadens the antimicrobial spectrum.
Features and Benefits.
BakeShure® Preservatives and Encapsulates:
- Provide a synergistic effect when used in combination with non-encapsulated calcium propionate
- Do not impede baker’s yeast gas production or interact with chemical leavening systems and do not damage gluten structures
- Allow for even acid dispersion and regulation of pH in application
- Deliver a reliable dose-response effect
Solutions:
- Preservation: Encapsulated sorbic acid
- Acidulants: Encapsulated fumaric, citric, malic and lactic acids
