Optimizing Ingredients

Study: Slow-Release Sorbic Acid Improves Leavening and Shelf Life

Raw sorbic acid has long been used as an anti-microbial for inhibiting bread mold. But a recent blind comparison study conducted by Food Product Development Resource confirms that:

  • When microencapsulated, sorbic acid can achieve spectacular results in terms of extending shelf-life and improving dough texture and volume in pan bread
  • Not all microencapsulated sorbic acid products are created equally

In the study, three commercially available microencapsulated sorbic acid products were evaluated, including two new formulations from Maxx and one from a leading competitor. Both Maxx products included proprietary micro-ingredients designed to increase the overall retention of leavening gas during baking and the stabilization of the bread volume.

How’d we do?

While all three products outperformed the control in terms of extending shelf life beyond 20 days, the Maxx formulations also increased dough volume by 17% over the competition.

To learn more about the study, and how slow-release sorbic acid improves shelf life and leavening, download the paper, “A Blind Comparison Study of Three Commercially Available Microencapsulated Sorbic Acid Products.

You’ll discover what makes Maxx’s next generation of microencapsulated sorbic acid a winning formula for longer-lasting, better-tasting pan bread—and a boon to the baking industry.

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