Encapsulated Products
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A food-grade preservative specifically formulated to inhibit the growth of mold and bacteria in baked goods. Encapsulation technology allows the controlled release of active components during the baking process, ensuring uniform distribution and efficacy. By preventing microbial contamination and speeding up the fermentation process for better proofing, it significantly increases the shelf life of bakery products while maintaining their natural flavor and texture.
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An acidulate commonly used to add tartness and balance flavors in food and beverages. Encapsulation prevents early interaction with moisture, ensuring optimal performance during production. In bakery products, it helps maintain freshness, controls microbial growth, and extends shelf life while enhancing the structural integrity of dough and batters.
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A strong acidulant and pH regulator, it enhances the tartness of food products while improving their texture and stability. It is particularly effective in bakery applications, where it maintains optimal acidity, improves crumb structure, and enhances shelf stability, keeping products fresh for longer durations.
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A functional acidulate used for flavor enhancement and pH control in various food applications. The encapsulated form ensures stability and prevents premature reactions during production. By effectively controlling microbial activity, it enhances the flavor profile and improves the shelf life of bakery products, ensuring safety and freshness.
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A naturally occurring acid that contributes a clean, tart flavor to food and beverages. Widely used to enhance the taste profile of bakery products, confectionery, and beverages, it also stabilizes processed foods. By controlling pH and ensuring quality, it extends the freshness and shelf life of bakery items while enhancing their flavor.
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A preservative designed to combat the growth of mold and certain bacteria in baked goods. Its encapsulation ensures a steady release, providing consistent protection throughout the product’s lifecycle. This feature prevents spoilage and extends the shelf life of bakery products, preserving their texture and quality even in high-moisture environments.
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Sorbic Acid is an advanced shelf-life enhancer specifically designed to extend the freshness and softness of baked goods. By effectively reducing staling, it helps maintain the texture, flavor, and overall quality of products over time. Ideal for both artisanal and industrial applications, Sorbic Acid ensures longer-lasting bakery products, offering consistent performance and improved customer satisfaction.