Encapsulated sorbic acid

Minimising sorbic acid's negative effect on yeast activity

Encapsulated sorbic acid keeps bread mould free for up to 30 days whilst also significantly reducing yeast levels. During the baking phase, when the yeast has performed its function, the lipid barrier material melts, releasing the sorbic acid enabling it to perform its function as an effective mould inhibitor.


Encapsulated sorbic acid

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Anders Jonsson
Business Development Manager 
+46 702 494 945

Anders Jonsson, Business Development Manager, Alsiano

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