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With over 20 years of experience in human nutrition. We help you deliver better nutrition in your foods, beverages, or supplements.
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Recently, INNOBIO's LocVita® Pine-Based Vitamin D3 has officially passed the certification of the FSSAI and is permitted to enter the Indian market as a vegetarian functional nutritional ingredient.
INNOBIO Europe B.V, the European branch of INNOBIO Co., Ltd. was launched in Rotterdam, Netherlands. -
INNOBIO’s microencapsulation technology has evolved into its third generation (IMT 3.0) through iterative research of active ingredients, microencapsulating materials, equipment, and more.
With our patented biosynthesis technology platform, INNOBIO strives to provide an alternative to chemical synthesis to provide more natural and healthy ingredients to the nutrition industry.
Is Your Sorbic Acid Killing Your Yeast Why Encapsulation Is the Smarter Choice
Traditional sorbic acid, while effective as a preservative, often interferes with fermentation by coming into direct contact with yeast cells. The result is reduced leavening power, increased yeast usage, and inconsistent product quality.
The solution lies in a smarter approach---Encapsulated Sorbic Acid, such as the innovative solution developed by INNOBIO.
Protect Yeast Activity
Encapsulation creates a physical barrier between sorbic acid and yeast,allowing the preservative to perform its function without inhibiting fermentation. This separation means yeast remains fully active throughout proofing, enabling bakers to reduce yeast usage and minimize waste. The result is a more efficient process and lower ingredient costs, without the risk of stalled fermentation. INNOBIO's microencapsulation technology exemplifies this advancement, ensuring consistent fermentation performance.
Enhance Preservation Efficacy
Beyond protecting yeast, encapsulated sorbic acid delivers superior antimicrobial performance. Its fine particle size significantly increases surface area, broadening the preservation range compared to conventional forms. During mixing, the optimized particle size ensures uniform distribution throughout the dough, preventing localized mold growth and reducing the risk of returns due to spoiled finished goods.
Enhance Product Stability
One of the key advantages of encapsulation is controlled release. Sorbic acid remains inactive within its protective coating until exposed to the high temperatures of baking. This ensures antimicrobial efficacy precisely when it is needed, without affecting dough handling, proofing,or final product quality. The sensory and physical properties of bread-including texture, crumb structure, and taste-remain intact, delivering extended shelf life without compromise.
For bakers seeking consistent quality, lower operational costs, and reliable preservation, encapsulated sorbic acid from INNOBIO offers a smarter, science-backed alternative to conventional preservatives.
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