CR Technology

TasteTech Encapsulated Sorbic Acid, is proving to be a significant improvement on calcium propionate, the mould inhibitor most commonly used by bakers.  Sorbic Acid, an excellent
anti-mould agent with neutral taste cannot be used directly as a suitable alternative because
it destroys the action of yeast.  However we have overcome this problem through our unique CR technology.
 
The CR process works by coating the Sorbic Acid with a barrier of vegetable fat to create a free flowing powder that can easily be blended with other dry ingredients prior to baking.  The system ensures that the Sorbic Acid is not released during the proving process. 
Only when the bread is baked is the Sorbic Acid released, providing excellent mould protection for over 14 days.


Problems when using other mould inhibitors

Using Encapsulated Sorbic Acid can greatly reduce the amount of yeast the baker needs to use.  One of the problems encountered when using calcium propionate is its action of yeast retardation.  This in turn creates the need for up to 40% more yeast to compensate for this, affecting the flavour and appearance of the finished product.

Also, as a method of preventing mould growth on the crust, Potassium Sorbate spray is commonly used - an unnecessary process when Encapsulated Sorbic Acid is added to the dough.  By removing the requirement for Potassium Sorbate spray the need for expensive associated plant and equipment is eliminated. 

Janis Sinton, TasteTechs' Managing Director, explains: "Encapsulated Sorbic Acid is a breakthrough for the baking industry.  By cutting out the need to use Calcium Propionate and Potassium Sorbate and reducing yeast levels it is also very cost effective." 

In order to meet customer labelling and technical requirements TasteTech offers several versions of its Ecapsulated Sorbic Acid.  Our technical team are on hand to discuss individual requirements and to ensure that customers use the version best suited to their plant, process and products.