Common Name: Encapsulated Sorbic Acid
Chemical Name: Encapsulated Sorbic Acid
Used to extend the shelf life of bread for up to 30 days without interfering with dough rising.
Encapsulated Sorbic Acid is produced through microencapsulation with RSPO-certified hydrogenated palm oil. Conventional sorbic acid is a highly effective inhibitor of molds that cause food spoilage, but it cannot be used effectively in yeast-leavened bread because it also inhibits yeast growth. Encapsulated Sorbic Acid does not adversely affect the yeast and can reduce the amount of yeast required compared with other preservatives. It can extend the ambient shelf life of bread, in some cases for as long as 30 days.
Packaging: 25 kg/bag
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Mircap® SB was developed to extend the mold-free shelf life of bread for up to 30 days without affecting yeast activity. The fat-based coating encapsulating the sorbic acid prevents it from becoming active until it is exposed to heat during baking. As the fat coating melts, it also contributes to a richer aroma in the bread.
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