Despite sorbic acids potential in being a highly effective bakery preservative, historically, it has not been used in yeast leavened products due to its efficacy against the leavening yeast itself, resulting in a reduced proof.
This white paper explains how encapsulation technology allows sorbic acid to reach its full potential as a preservative for the bakery industry. It also outlines the evaluation of three commercially available sorbic acid products, determining whether their production process and specifications have an impact on their efficacy as a mould inhibitor in bread.
