Got Mold Issues? Try Sorbic Acid!

Solve mold issues with sorbic acid.

When it comes to food preservatives there is no shortage of options. You’ll need to pick one that’s right for your product and process. One great option for mold issues: sorbic acid!

What’s good about it?

  • It does not create carcinogenic byproducts, as some preservatives such as nitrates do.
  • It has no noticeable taste or odor when used in baked goods.
  • Less is needed by weight compared to other preservatives.
  • It’s great at fighting off mold in both fresh and frozen products

But doesn’t acid reduce pH, kill yeast and change dough/batter properties?

It does. And you generally want to avoid all of those things. So how can you make sorbic acid work in your formula?

Use it in encapsulated form! When sorbic acid is encapsulated (most often with lipids), it is prevented from interacting with other ingredients such as yeast and gluten protein.

Encapsulation technology ensures that the sorbic acid keeps its rigid shell until the temperature exceeds 145 °F. Remember, this is after the yeast kill step. So when encapsulated sorbic acid is used, it is not released into your yeasted product until at least 50% of the baking time has elapse, ensuring ideal loaf volume is achieved.

2018-12-10T05:21:13+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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