Panosorb® Sorbic Acid Dust-Free is a food ingredient specifically developed for preserving yeast-leavened baked goods. It dissolves in the dough during the baking process and, therefore, does not inhibit the leavening yeast.
Panosorb® Sorbic Acid is a food additive that allows for reduced quantities of yeast and/or fermentation time since it does not inhibit yeast growth like other sorbic acid does. In addition to keeping the amount of baker's yeast manageable, Panosorb® Sorbic Acid has a neutral taste, so it does not impact the final product's flavor.
Panosorb® Sorbic Acid is two to three times more effective against spoilage than calcium propionate without increasing the pH, improving baked goods' shelf life. When compared to propionates, it provides other advantages as well. It prompts virtually no adverse reaction after ingestion and is metabolized in the body as a fatty acid.
Due to reducing the amount of yeast needed and eliminating the need for encapsulated preservatives, Panosorb® Sorbic Acid is a more cost-effective bread preservative option.
Form: White to yellowish-white crystalline powder
Solubility: Freely soluble in methanol and ethyl alcohol (approximately 129 g/L at 20°C), less soluble in water (approximately 1.2 g/L at 20°C)
Shelf Life: 3 years
Chemical Name: 2,4-hexadienoic acid (hexa-2,4-dienoic acid)
CAS Number: 110-44-1
E Number: E 200
EINECS Number: 203-768-7
Chemical Formula: C6H8O2
Outstanding protection against spoilage from yeast, mold, and bacteria
Dust-free grade is easy to use
Does not influence the flavor, odor, or volume of bread or dough
Allows for reduced yeast amounts and/or fermentation time
Excellent storage stability and quality
GRAS
Preservatives in baked goods require more yeast or fermentation time
Preservatives in bakery products affect volume or taste
Panosorb® Sorbic Acid is designed for yeast-leavened bakery products, like pre-packed sliced bread, partially baked bread, and fine bakery wares with a water activity of more than 0.65.
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