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.
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
Bakery products
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