9 07, 2016

Malic Acid

Malic Acid Also known as alpha hydroxy organic acid, hydroxybutanoic acid or hydroxysuccinic acid What is Malic Acid? Malic acid is one type of dicarboxylic acid and is the predominant acid in apples and other fruits. It is a multifunctional food additive that is used in the following food and beverage categories: [...]

4 05, 2016

Extend Shelf Life with the Right Tools

By Robert Mason Senior Scientist - Applications Lab   The usable shelf life of a baked product is determined by two factors: molding and staling. The 'molding' found in bakery products is actually the result of three different subclasses of microbes: yeasts, molds and bacteria. However, with the right products and applications, molding can be drastically [...]

26 01, 2016

Sorbic Acid

Sorbic Acid What is Sorbic Acid? Sorbic acid is the most common food preservative against molds, bacteria, fungi, and yeasts. It is favored for its organoleptic neutrality, safety, and efficacy in low moisture foods such as cheeses, and bakery.1 Sorbic acid is a carboxylic acid that is slightly soluble in water and [...]

8 08, 2015

Citric Acid

Citric Acid is derived from citrus fruits like Grapefruit, Lemon, Lime, and Orange. Citric Acid What is Citric Acid? Citric Acid, or “sour salt,” is a weak, organic acid naturally found in citrus fruits. It is most often used as a natural preservative or to add an acidic or sour [...]

10 06, 2015

Acids

Acids What are Acids? Acids are substances that can neutralize alkalis to form salts. When dissolved in water, they release protons (hydrogen ions), reducing the pH and driving it lower than the neutral point of 7.1 They perform a variety of functions in foods and bake systems including acidification, buffering, preservation, gel [...]

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