Wouldn’t it be great to know your ingredients are doing just what they are supposed to do at just the right time? Thanks to encapsulated ingredients, we can! This really comes in handy for products like sorbic acid which are virtually impossible to use without encapsulation. Why it works Usually acids are known for [...]
More clean label alternatives are coming out, which is great news for those of you looking to get ahead of the trend. What's the latest solution? A clean-label preservative specifically for cakes and sweet goods! It's SOR-Mate, which is: A fruit and plant extract that has high levels of naturally occurring sorbic acid A [...]
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 [...]
Is mold the culprit in your bakery’s waste issues? Sorbic acid is a broad-spectrum anti-molding agent that covers a wide range of spoilage organisms and works synergistically with propionates commonly used in the baking industry.1 Unfortunately, one of the microorganisms sorbic acid is effective against is standard baker’s yeast. So how can bakers utilize the [...]
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 [...]
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 [...]
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 [...]
Potassium Sorbate Also known as sorbic acid potassium salt What is Potassium Sorbate? Potassium sorbate (K-sorbate) is a food preservative commonly used in the baking industry to prevent mold, yeast, and microbes. It is often used in cakes and icings, beverage syrups, cheese, dried fruits, margarine, pie fillings, wine, etc. at concentrations [...]
Calcium Propionate What is Calcium Propionate? Calcium propionate is the calcium salt of propionic acid. It is a preservative commonly used in baked goods around the world, where it extends their shelf life by inhibiting the growth of spoilage microorganisms, namely mold and ropy bacteria. Characteristics of calcium propionate include: Chemical [...]
Sodium Benzoate Also known as benzoate of soda What is Sodium Benzoate? Sodium benzoate is a common food preservative and a mold inhibitor. It is most effective in low acid foods and beverages and baked goods such as breads, cakes, pies, tortillas and many others.1 Benefits of sodium benzoate include its activity [...]
