IMPROVING LEAVENING AND SHELF LIFE WITH SLOW RELEASE SORBIC ACID.

Read how microencapsulation production processes and sorbic acid formulations were used to optimize pan bread, including:

Experiment Design

How microencapsulated sorbic acid products from Maxx and a key competitor performed in comparison to control breads with and without raw sorbic acid.

© 2018 Maxx Performance Inc

In a recent comparison study, Maxx Performance’s new generation of microencapsulated sorbic acid products demonstrated a significant inhibitory effect on bread mold and positive impact on dough action—critical desirable benefits to the bakery industry.

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Antimicrobial Effectiveness

How the inhibitory effects of microencapsulated sorbic acid on bread mold can extend shelf life beyond 20 days at ambient temperatures.

Dough Improvement Action

How Maxx’s microencapsulated sorbic acid products increased dough texture and volume by 17% over the competition.