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Panosorb®
Panosorb®is a special grade of sorbic acid developed to excellent protection on yeast leavened bakery products.
Panosorb® is a specialty grade of sorbic acid designed to preserve yeast leavened bakery products. Conventional preservatives, such as standard sorbic acid or calcium propionate, inhibit the leavening yeast thereby slowing down the fermentation process. However, this deceleration must be compensated either by increasing the quantities of yeast used or by increasing the fermentation time. Panosorb® does not inhibit the leavening yeast, as it dissolves in the dough during the baking process.
Specifications
2-3 times more effective against spoilage yeast than calcium propionate No pH increase Allows bakery yeast to grow No need for over dosing bakers‘s yeast Its neutral taste has little influence on flavor No impact on end-product quality that would result from higher amount of extra baker‘s yeast Virtually no adverse reaction after oral intake No accumulation Metabolized as fatty acid Half-life in the human body: 40-110 minutes
Features & Benefits
Increases shelf life through better spoilage protection Does not influence dough and bread volume Has favorable sensory properties Has healthier image than propionates Leads to improved economics
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Thank you
Thank you for your inquiry and interest in ChemPoint. We will respond to you shortly.
ChemPoint will not under any circumstances release personal user information to individuals or companies. All information collection is solely used to support ChemPoint customers service communications. Read our Privacy Notice.
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