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INNOBIO's Encapsulated Sorbic Acid for food preservation
Jul 25,2025
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Globally, consumers prioritize freshness, shelf life, health benefits, and natural ingredients when choosing baked goods—with 50% ranking freshness as their top attribute.
The sorbic acid market is projected to reach US $984.6 million by 2025, with food & beverage applications accounting for nearly 69% of global demand. The Asia-Pacific region leads adoption, representing around 50% of the market share. However, direct use of non-encapsulated sorbic acid in baked goods often compromises product quality and functionality.
Why Non-Encapsulated Sorbic Acid Poses Challenges in Baked Goods?：
● Inhibits Yeast Growth
● Damages the Gluten Network
● Causes Oxidation and Discoloration
INNOBIO's Encapsulated Sorbic Acid
Through INNOBIO's microencapsulation technology, Sorbic Acid is protected by a lipid barrier material that prevents direct contact with yeast during the fermentation stage.
Performance Highlights (INNOBIO R&D Data)
·F70: Prevents mold growth for 15 days
·F85: Prevents mold growth for14 days
·Consistently outperforms conventional preservatives
·Ideal for bread, toast, and related applications
·F85/F70 + calcium propionate: Extends shelf life to 38+ days with no visible mold
Key Benefits
·Maintains fermentation efficiency
·Uniform particle size for formulation consistency
·Protects yeast activity
·Significantly extends shelf life
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