The encapsulation specialist has offered encapsulated sorbic acid for about the last 10 years in 35 per cent and 50 per cent versions.
The new addition to the line is 90 per cent sorbic acid and just 10 per cent vegetable fat coating, and it comes in larger particles that are mixed with other dry ingredients. This means that less of the ingredient is needed to add the same amount of the sorbic acid to the formulation, and TasteTech has conducted tests to ensure it is still evenly distributed throughout the loaf.
Sorbic acid is a very good anti-mould agent with a neutral taste, but it cannot be added directly to the bread because it destroys the action of the yeast.
TasteTech commercial assistant Rob McCarthy explained to FoodNavigator.com that the vegetable oil surrounding the sorbic acid that his company supplies acts as a “raincoat” to prevent contact between the acid and the yeast during proving.
Only during the baking process does the raincoat melt away, enabling the sorbic acid to act in the product.
According to the company, the technology can allow bakers to make loaves that are mould-free for up to 12 days.
TasteTech says its sorbic acid can bring about cost savings because other solutions to the mould problem involve two ingredients: calcium propionate in the bread and a potassium sorbate spray for the crust.
Another problem with this approach that the company cites is that 40 per cent more yeast needs to be added, since the calcium propionate has a retardative effect on the yeast. Moreover, special plant equipment is needed for the crust spray.
TasteTech tends to work with its customers to find the best version of its sorbic acid for use in their particular product.
The 35 per cent version may be best for products that are made using a very physical mixing process, for instance, McCarthy said.