Preservatives.

Encapsulated sorbic acid

Minimising sorbic acid's negative effect on yeast activity

Encapsulated sorbic acid keeps bread mould free for up to 30 days whilst also significantly reducing yeast levels. During the baking phase, when the yeast has performed its function, the lipid barrier material melts, releasing the sorbic acid enabling it to perform its function as an effective mould inhibitor.

Products.

Encapsulated sorbic acid

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Contact.

Please call or email us for more info.

Nicodemus Nilsson
Area Sales Manager 
+46 707 333 343
nn@alsiano.com

Nicodemus Nilsson Area Sales Manager at Alsiano

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