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Encapsulated Sorbic Acid
Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Form and Application
Product Dosage Form
Sorbic Acid Powder FC50; Sorbic Acid Powder F70; Sorbic Acid Powder F85
Scope of Application
Food preservatives, applicable scope refers to the regulations of various countries. EU: E200 (≤0.2% in bakery products), FDA: 21 CFR 182.3089
Core Selling Point
Fine Particle Size
Protect Yeast Activity
Enhance Preservation Efficacy
Enhance Product Stability
Detailed Introduction
● Protect Yeast Activity
Encapsulation separates sorbic acid from yeast, enabling its function with minimal inhibition. This reduces yeast usage and waste, lowering costs.
● Enhance Preservation Efficacy
The fine particle size increases surface area, broadening the preservation range and improving antimicrobial performance. This reduces return risks for baked goods. Prevent localized mold in bread by optimizing particle size during mixing to achieve uniform preservative distribution.
● Enhance Product Stability
Sorbic acid is released only during baking, ensuring antimicrobial efficacy without affecting shelf-life quality. The sensory and physical properties of bread are preserved.
Reference
INNOBIO's Encapsulated Sorbic Acid for food preservation
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