Antibacterial Preservation Extending the Fresh Storage Period of Food
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Encapsulated Sorbic Acid

Encapsulated Sorbic Acid

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.


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  • Product Details
Scope of application

Filling of baked goods, pastries (Such as Chinese style pastries, Western-style cakes, mooncake crusts etc..), cake and bread.

  • Torn bread
  • Croissant
Usage method

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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