Our Winning Formula for Longer-Lasting Bread
TasteTech’s flagship preservative is SorbicPlus, an encapsulated sorbic acid that provides amazing benefits to bakers, whilst protecting bread from mould for up to 30 days.
Modern consumers want a high quality, long-lasting loaf of bread. Global pressure to reduce food wastage also means that controlling mould growth is an important factor when formulating a product.
Sorbic acids are a widely used group of preservatives, exhibiting impressive anti-fungal properties. Despite being a highly-effective bakery preservative, sorbic acid is not used in yeast-leavened products due to its negative effect on the yeast itself. This reduces the rise and leads to a product with 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 rest of the mixture and allowing the yeast to function with minimal inhibition. During the baking phase, when the yeast has done its job, the lipid barrier material melts. This releases the sorbic acid into the product so it can 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.
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