Adopting microencapsulation reduces thermal degradation of sorbic acid, enhances emulsification properties, and improves anti-staling performance.
Ingredient: Sorbic acid, mono- and diglycerides of fatty acids.
EMAIL:wujiapei@tianli168.comFilling of baked goods, pastries (Such as Chinese style pastries, Western-style cakes, mooncake crusts etc..), cake and bread.
For crusts: Blend uniformly with flour.
For fillings: Mix thoroughly with an appropriate amount of oil, then add and stir evenly during the later stage of filling stir-frying.
For other food: lncorporate directly into food matrix with thorough mixing.
Dosage: Max. 2g/kg of total ingredients.
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Nuts Specific Antioxidant